Habenero's Wild West BBQ/Catering
Habenero's Wild West BBQ and Catering
Rubbing, Smoking, Selling Daily!
The Moad family has been involved in smoking BBQ ever since Oklahoma became a State. Mainly in a dug pit in the pasture for large groups or for smaller parties a backyard barrel was sufficient. Until Now........
We now use a Friedrich Max Flavor 400 Stainless Steel Rotissere Convection Smoker which delivers the most consistent product we have ever attempted to deliver. We have some used ones for sale if you want the simplest and easiest way to impress your friends at home cookouts. Leave your name and number and I will return your call with prices and year models. Don't wait too long, they are going fast! We can ship them right to your door!
We make our own sauces and Dry Rubs from the freshest spices and ingredients we can find.
Jodie S. Moad (my Grandfather) settled in Western Oklahoma in 1907 and we have hung around here ever since. Here in Oklahoma we take pride in our cuts of Beef, Pork, Cabrito and Sausage like it will be the last . This is our way of life, "BBQ," and we love the camaraderie of old friends and the meeting of new friends. We also strive to have the best finished product possible, which has been laying on our Huge Smokers for a minimum of 12 hours depending on the actual pre cooked weight of the cut of meat. Some of the larger briskets and Butts will lay on the Smoker for up to 18 hours. We do our BBQ the only way which is Low and Slow. Low and Slow is the lost art of BBQ that most commercial vendors overlook. Our Corn Fed, Aged, Pork and Beef lays there and soaks up the lower heat, around 180-220 degrees,which smokes for longer periods of time, and that is what makes juice run down your arms when you bite into one of our Worlds Finest Brisket or Pork Butt Sandwiches. Our Ribs of course are a different style of smoking. They are a lot lighter and thinner and can't lay there as long as the big cuts so they are done around 6-7 hours. We appreciate your visiting our site. Out goal of 2004 is selling BBQ on the internet which just 20 years ago wasn't even a thought.
Thanks to all of our Sponsors for showing us interest and by helping us start Competition cooking! We couldn't do it without you!
If you are interested in becoming a full time sponsor with us just drop us a note and we will send you the information.
Respectfully: "Habenero" Joe Bill Moad 405-361-7901 Still hovering around 500,000 scoville units of Pure Heat and Rising!
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