About
Sean Kellers quote about his barbecue captures not only the elemental basics of the process fire, meat, smoke, and time but the love thats put into each and every cook. Starting over a decade-and-a-half ago, Keller began his pursuit of cooking the barbecue he came to know and love when spending time with family in South Carolina so that he could enjoy it in Iowa. On a store-bought pit no larger than a standard grill, pork butt after pork butt, rib slab after rib slab was barbecued some good, and somewellsome were better than others. Keller has brought that passion and experience from his family table to yours at Mosleys. Unlike most other barbecue joints, the cook process at Mosleys incorporates no gas heat, no electric heating elementsjust a hickory fire. Hickory just tastes like home.
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