There is a science to cooking great barbeque and there are lots of great regional and franchised barbeque restaurants with their own style of barbeque and sauce: Central and Eastern NC have their vinegar based sauce; Columbia, SC with their mustard based sauce, Memphis, TN with their tomato based sauce, etc. Most regional barbeque restaurants have a very good product and loyal customers who would not think of eating barbeque anywhere else.

When the decision was made to start LOG CABIN BBQ in 2002, we realized that we needed more than a regional product that would appeal to the majority of people. We accomplished this by selecting a sauce and barbeque recipe that won Grand Champion at the Jack Daniel's World Invitational and won two-time Grand Champion of the American Royal International Invitational. We selected a pit master to oversee smoking our barbeque who has over 25 years of experience smoking barbeque. We use only the very best quality cuts of meat for our barbeque. We hand rub the meat with our secret spices, then slowly smoke it for 12-14 hours with genuine 100% Tennessee hickory. The hickory is burned in a separate chamber so that wood particles and ash never touch the meat. We use an old-fashioned 12-14 hour smokehouse cooking method, but state of the art electronic controls which automatically regulate heat, moisture and smoke content. Our cooking system creates a tastier, cleaner and healthier product.

Blind taste tests of our product were conducted, over a two year period, with hundreds of barbeque enthusiasts and connoisseurs against barbeque and sauce from regional favorites and some of the top-of-the-line barbeque franchise restaurants in the country. The results were overwhelmingly in our favor. Once again, there is a science to cooking great barbeque. It can be learned in short while, but it takes a lifetime to master. Therefore, we do not teach our franchisees to cook barbeque. We cook it for them. We smoke fresh barbeque daily at our pit master's government inspected USDA kitchen using the exact same system every time and deliver it to our restaurants vacuumed packed ready to heat and serve. Our user-friendly system allows all of our franchisees to serve their customers the exact same high quality product each and every order.

In addition to a great barbeque and sauce we developed a simple operating system and business plan for our franchisees. Once you complete your review of our franchise offering, taste our food and compare LOG CABIN BBQ to other fast causal restaurant franchises, we think you will agree that our franchise is superior to any of our competitors.

From the beginning we knew that to blend the qualities of outstanding barbeque with an exceptional operating system would result in a strong, marketable restaurant franchise. This is exactly what is happening.