It just takes a little time and a bit of extra love to produce the ultimate craft barbeque. The original owners of Delano Barbeque Company began blending up our sauces and rubs and hitting the BBQ contest circuit in 1994 - beginning to feed friends, family, and a select few catering clients soon after. They opened the restaurant in our current location in 2003 and the rest is craft BBQ history. 

What is craft barbeque?
Well, it's all about the love. There are some tricks to the trade (it's all about the butcher paper, baby) and some quirky lingo ("crutch" and brisket "jiggle"), but really, it's about having high-quality meats and a passion for smoking them. 

Our pit-smoked meats are fired over oak, hickory, and pecan using time-honored and classic Texas craft barbeque smoking techniques. Cooking low and slow makes our meats moist, tender, and full of smokey flavor. Hickory smoking wood creates a sweet, yet strong bacon flavor; the smoke can be pungent, but it adds a nice, strong flavor to just about all meat cuts, but it's especially popular with pork and ribs. Pecan wood has a sweet, nutty, and rich flavor, similar to hickory, which is great for poultry. Pecan wood is also strong enough to stand up to beef, pork, and game meats as well. 

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And, because we know you will ask, we do have our own lingo  -

Crutch: Preserving meat’s post-fire life is just as important an undertaking as smoking. Wrapping, say, pork shoulder in butcher paper helps absorb grease and create a protective shield—that’s the crutch.

Jiggle:  Properly cooked brisket will quiver when touched.

We also offer a selection of traditional and non-traditional sides. Our unique flavor profiles draw on a variety of regional styles and influences and often, our regular customers say selecting their sides are the toughest decision to make!