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"Formerly Dammeron Valley Barbeque"
• Pulled Pork is smoked for 12-14 hours
• Beef Brisket is smoked for 10-12 hours
• Turkeys are smoked for up to 12 hours
• Whole Hog is smoked for 20-24 hours
• Chicken and Ribs are smoked 6-8 hours
Over charcoal and a variety of mesquite, hickory, cherry and apple wood.
Doris provides a great complement to the barbeque with her home-cooking skills in the culinary art of Southern Cooking. She has created her own unique versions of recipes for sweet coleslaw, spicy coleslaw, oriental coleslaw, sweet potato corn bread muffins, baked yams in an orange shell, hash-brown potato casseroles, New Orleans bread pudding with chantilly cream sauce, and caramel apple crisp.
Larry Miller and Doris Fisher have led one of the more successful competition barbecue teams and catering businesses in the Colorado area with Denver Dine-O-Might, which began in 1992. Together, Larry and Doris competed in the Mountain States BBQ contests under the Kansas City Barbecue Society rules. At the Colorado State Barbecue cook-off in 1999 (held in Frisco, CO each August) they earned a perfect score and took first place in Baby Back Ribs while competing alongside 60 of the top BBQ Teams from across the country.
Larry, who has been smoking barbeque for over 20 years, was previously a member of the Championship Dixie Dine-O-Might team of Georgia and was very successful in the South-Eastern States winning in state, national, and international cook-offs. They held the Tennessee State Championship two years in a row and won Grand Champions at many of the local contests. Winners of State Championship are invited to cook at the “World Series” of BBQ in Lynchburg, TN every October. In 1990, Dixie Dine-O-Might represented Tennessee and took first place in Pork Shoulders and third place in Brisket at this major international contest.
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