The BBQ Joint uses all natural proteins free of antibiotics and growth hormones wherever possible.

This commitment is unique for a traditional BBQ restaurant. Chef Andrew Evans’ effort to source all natural proteins is not just a healthier choice for the dinning guest; the humanly raised proteins provide a cleaner taste profile that is more tender and juicer than typical commodity meats.

Chef Andrew is passionate about producing competition quality BBQ at his restaurant--these incredible flavors normally allocated to fellow team members are shared with you, his customer.

The high quality meats he serves at the BBQ Joint are the same meats he uses while competing with his BBQ team Walk the Swine. In fact, Creekstone Farms (brisket) , FreeBird Farms (chicken) and Heritage Acres Foods Nature’s Choice Duroc Breed (pork) are all sponsors or suppliers of his BBQ team.