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CRAVING MEAT?

grilled beef steaks made at home

We've Got Everything You Want!

From bare meats to marinated meats, rubs and sauces, to BBQ pellets and supplies, we've got everything you need for your next meat snack... or meat-feast! 

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White's Country Meat Market

16 hours 59 minutes ago

The proper technique for cooking barbecue can be summed up with three words: "low and slow." Be patient. "Try not to check the temperature more than every half an hour at most since it cools things off when you do," writes John Shelton Reed and Dale Volberg Reed in Holy Smoke: The Big Book of North Carolina Barbecue. "There's really no reason to open the cooker for the first couple of hours unless you think things are going too fast. As the saying goes, if you're looking, it ain't cooking. After that, every hour or so you can mop the meat with your sauce and check the temperature while you're at it."

White's Country Meat Market

2 days 17 hours ago

Pro-Tip: Soak wood chips in water for at least an hour or, even better, overnight before draining them. Then wrap them in an aluminum foil "burrito" and put them in your grill. The water content makes the chips produce more smoke, which increases your flavor.