At the Backyard Smokehouse, good barbeque starts with solid marinating techniques. All of the meats are marinated overnight in signature spices before undergoing a 30+ day minimum aging process. Once perfection has been attained, Chef Faris Awwad allows the smoke from the oak fire to begin slowly but surely burning all ends over a 16-hour period. During the smoking process, the unique blend of smoke evokes exquisite flavors to each cut, leaving The Backyard Smokehouse with the sweet aroma of Classic Southern BBQ. All of the meat at Backyard Smokehouse is sourced locally from top USDA Halal Certified suppliers of the highest pedigree.