“Barbecue is more than just fire and meat, it’s about the journey and conversations you have along the way… that’s what makes it special.”
-Zach Bauer | Pitmaster
We offer up burnt offerings
Contact us about barbecuing at your next event, luncheon, party or competition.
No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform.
By the 19th century, the culinary technique was well established in the American South, and because pigs were prevalent in the region, pork became the primary meat at barbecues.
Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics.
Barbecue varies by region, with the four main styles named after their place of origin: Memphis; North Carolina; Kansas City; and Texas. Memphis is renowned for pulled pork-shoulder doused in sweet tomato-based sauce. North Carolina smokes the whole hog in a vinegar-based sauce. Kansas City natives prefers ribs cooked in a dry rub, and Texans … well, Texans dig beef. Eastern Texas’ relative proximity to Tennessee puts it in the pulled-pork camp, but in the western segment of the Lone Star State, you’re likely to find mesquite-grilled “cowboy-style” brisket.
However you like to eat your BBQ we can all agree on one thing....
Barbecue is a way of LIFE!
FOUNDER/ BBQ PITMASTER
Zach has been grilling and smoking meat for years. He has competed in various barbecue competitions around the region and won in categories of Chili, Brisket, Lamb, Poultry and Pork.
Zach is also a pastor of a Church in Sioux Falls, SD Red Door Church.
Mt Dew Smoked Ribs (8:52)
On this episode we take MT Dew and make a rib glaze! We seasoned the ribs with McCormick’s citrus marinade, then wrapped in foil with our MT dew glaze. After the foil I glazed again to get a nice candy coating.
Not your Grandmas meatloaf (5:15)
In this episode we take a classic recipe and give it a new twist. Meatloaf is a staple in every house. We take meatloaf and stuff it with mozzarella cheese + bratwurst and then smoke it. We hope you enjoy.
Smoked Peach Dessert (3:05)
In this episode we smoke some peaches 🍑 with cobbler topping. We picked up a box of peaches from the South Dakota Peach Festival and decided to m are a great summer treat! Used cherry wood on our UDS.
How to Smoke a Brisket (7:57)
In this video we show you how to smoke a Brisket. Brisket is a big piece of meat and can take a long time to smoke. However the pay off is worth it. We hope you enjoy!
Wild Cherry Pepsi Smoked Pork Butt (9:40)
In this video we show you how to make Wild Cherry Pepsi Pulled Pork. We love to cook Pork Butt and add sweet flavors. In this cook we trim, prep, and smoke a Pork Butt. We spritzed every hour with Wild Cherry Pepsi. We hop you enjoy! . . .
5 Tips to Trimming a Brisket (17:47)
In this video we show you our 5 easy tips to trimming a brisket. Brisket can be an intimidating meat. But don't let it stop you from cooking it. We give you 5 easy tips and step-by-step instructions to trimming your brisket.
Holy Smokes Bumper (0:23)
Holy Smokes team is a KCBS Barbecue Competition Team in Sioux Falls, South Dakota. Holy Smokes is comprised of a father son team. Paul and Zach Bauer have been grilling and smoking meat for years. They have competed in various barbecue competitions around the region and collectively they have won in categories of Chili, Brisket, Lamb, Poultry and Pork. We offer up Burnt Offerings!" Follow us on the journey for great BBQ.