Frequently Asked Questions
  1. How do I place an order?
  2. Where can I find Smokin Aces BBQ?
  3. Why does smoked meat have a pink outer ring?
  4. Who is Smokin Aces BBQ?
  5. What is provided with each order?
  6. When is the food delivered?

How do I place an order?

Smokin Aces BBQ does not have an online order form yet, but does have a calendar where you can inquire about you date and we will get back to you. Or you can go to our Contact Us page and let us know from there or call us direct at 602-571-9644


Where can I find Smokin Aces BBQ?

Smokin Aces BBQ does not have a location that is open to the public. We are a catering company only. All food is delivered to your location.


Why does smoked meat have a pink outer ring?

The Smoke Ring is the magic for the taste. This is not raw meat but it is the reaction of the meat to the smoke as it penetrates the surface. This is the sign of good tasting BBQ.


Who is Smokin Aces BBQ?

Smokin Aces BBQ was founded by Kevin Hardin and Kenneth Hardin. Kevin used to host a monthly poker game at his house where he would serve up some of his BBQ. After awhile, everyone encouraged him to go into business. With his love of Poker and BBQ, Smokin Aces BBQ was born. 


What is provided with each order?

Smokin Aces will deliver the food sealed in aluminum pans wrapped in foil, chafing pans, chafing racks, burners, serving utensils and moist toweletts. All items are disposable and disposed of by customer after the event.


When is the food delivered?

Smokin Aces will arrive 30 minutes early and setup the chafing trays. Please contact our Event Planning department if you wish onsite serving.


Baby Back Ribs (or Loin Back Ribs) – A cut of ribs from the pork loin, usually weighing around 2 pounds per slab.
Barbecue – To slow cook meats over the heat of hardwood and/or charcoal at a temperature of 200 to 375 degrees.
Barbecue Sauce – A liquid mixture, usually tomato-based, sweet and sour, with spices. Apply to meats during the final minutes of cooking. Can be served on the side as a dipping sauce or condiment.
Bark – A crust that forms on the outside of the meat from the cooking heat and seasoning rub.
Burnt Ends – The blackened, somewhat charred pieces of brisket ends that cannot be sliced. A prized menu item from some area restaurants. Also referred to as “brownies.”
Carolina Barbeque – Traditionally pork barbeque (usually whole shoulder or whole hogs) smoked over hickory wood and finely chopped or pulled.
Carolina Que – is served with sauce. In Eastern North Carolina the sauce is vinegar based.
Glaze– A finishing sauce applied to meats during the final minutes of barbecuing.
Indirect Smoking – The same as smoking (see above).
Kansas City – The crossroads of barbeque with Southern and Western influences.
Long End Spare Ribs – The first six ribs from the breast bone on back.
Mac ’n cheese – Elbow macaroni baked with yellow cheese(s).
Marinade – A liquid mixture (usually an acid, oil, and spices) used to soak meats prior to cooking.
Memphis Barbeque – Pork ribs rule and some sprinkle the finished ribs with rub to highly season the finished product
Mop – A cotton mop used to baste meats while cooking.
Pit – The cooking unit used to barbecue. May be a closed container, cement or brick structure, or even a hole dug in the ground.
Rib Tips – The breast bone at the top of a slab of spare ribs.
Rub – A spice and herb mix used to add flavor to the meat usually before cooking. It is sometimes called a dry marinade. A rub will also enhance the formation of a crust to meat while it is being cooked. Rubs can be sprinkled on meat or rubbed in. A rub can be a complex mixture or simply salt and pepper.
Short End Spare Ribs – The last seven or eight ribs in a slab of spare ribs.
Sides – Any accompanying side dish to barbequed meat, generally thought of as a filler when you didn’t get enough meat.
Smoke Ring – A pinkish ribbon of color usually on the edges of the meat, but sometimes throughout (in thinner meat such as pork ribs.) A smoke ring is desirable and signifies well-smoked meat.
Smoking – The opposite of grilling, where meat is not directly in contact with the flame, but is instead cooked with an indirect source of heat and wood smoke for flavor. This the most time-consuming method and produces true,authentic barbeque.
Successful Barbeque meal – more than you can possibly eat in one sitting!
Sweet tea – The mother’s milk of Barbeque. Brewed tea sweetened with pure sugar.
Texas Barbeque – Brisket and sausage are king in the Lone Star state. Ribs are also noteworthy, consisting of both beef ribs and pork ribs. Just ask Vencil Mares at Taylor Café about his secret recipe smoked beef sausage, and you’ll see why it all started in Texas. Elgin is the professed “home of hot sausage” and has more variations in smoked beef sausage than you can shake a stick at.
Texas Rub – is typically just salt and pepper, and the meat is served without sauce or with one that is thin. Smokin Aces takes this classic rub to new heights
Wood – Most Texas barbeque is smoked with post oak, hickory, or mesquite wood. Most Carolina barbeque is smoked with hickory. Fruit woods add a tasty “sweet” flavor, especially to pork. Dry wood is best for smoking because the smoke is less dense and concentrated allowing the pit master more control.
Wood Chips – Small chips of wood, usually fruit wood or hard wood used to impart smoke flavor to barbecued meats. Soak in water before using.