To make this list they must not be a franchise or chain. They must be owner operated. This means that the person overseeing the cooking and kitchen has a vested interest in the quality and cleanliness. Their pride must show in their product.
If you know of other deserving restaurants, click here to tell me about it!
The greatest pork deserves the greatest treatment.
We’re eager to know just how you make the most of your Firehouse Butt. Click here to share your recipes with us, and we’ll publish them on the site.
The Alabama Department of Public Health has a database with HEALTH SCORES for all Food Establishments in Alabama. You can search by name, county and types of food service.
Check out the score of your favorite place to eat.
This link takes you to their page, away from our site.
Deliveries are scheduled for Tuesdays through Saturdays. Feel free to check the calendar below to see what dates are already reserved.
The National Sanitation Foundation has publish guidelines on food handling and safety.
This link takes you to their page, away from our site.
It’s been our experience that Smoked Hams are not as effective a fundraiser as Boston Butts. Still, some prefer Smoked Hams, and we’re happy to oblige.
For best results and even cooking, we load “half hams” which average between 8.5 and 10.5 pounds. The going price you will pay the wholesaler for hams typically runs about 30-40 percent more than Boston Butts. They weigh more, and they cost more per pound.
You buy the half hams straight from the wholesaler. We charge $7.50 per unit for smoking, ticketing, sealing, and delivery.
The minimum order is 50 units (half hams), and the maximum per day is 90.
Our smoking fees are based on volume – the more we cook on a single day, the more savings we can pass on to you. Cooks can range anywhere between 50 and 200 butts. – Firehouse Barbecue only charges you a flat fee for each Boston Butt, with the following volume discounts:
A) 50 to 89 butts: $7.50 per butt
B) 90 to 139 butts: $6.50 per butt
C) 140 to 159 butts: $6.00 per butt
D) 160 and up: $5.50 per butt
Your meat costs are billed directly by the wholesaler. If your cook is spread out past one day, the volume discount only applies if the total is more than 200 butts and the second cook is on the next available day.
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First example: Day 1 – Cooking and delivery of 120 butts Day 2 – Cooking and delivery of 50 butts Total butts is less than 200; each day is calculated separately, at the “A” and “B” rates. |
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Second example: Day 1 – Cooking and delivery of 120 butts Day 2 – Cooking and delivery of 90 butts Total butts is over 200; all are charged at the deep discount “D” rate of $4.50/each. |
None. Zero. Zip. Nada.
Pure meat, cooked slowly in hickory smoke according to health department specifications.
Yum.
The moment it goes into the sealed bag, the meat is fully cooked and ready to eat.
To warm it back up after refrigeration:
To warm it back up after freezing:
Microwave instructions:
The average weight of a pre-cooked butt is 7.5 pounds.
(Normal range is from 7.4 to 7.6.)
After cooking, the butts typically reduce (lose fat) by about 35-40 percent.
Place in a cold holding or hot holding facility immediately after purchase.
Cooked meats such as Butts and Hams are considered Potentially Hazardous Products and they require a controlled temperature environments which will maintain the product at 41 degrees F and below or 140 degrees F and above to reduce the possibility of Foodborne Illnesses.
Always rapidly reheat the product to 165 degrees F (reheat to 190 degrees F if using a microwave instead of a conventional oven) prior to use or placement in a hot holding facility such as a warmer or steam table.
Source: Alabama Department of Public Health
The main criteria is the temperature of your refrigerator. The colder your refrigerator the longer you can safely store it. It must be BELOW 40 degrees. It will last several days in the refrigerator.
Yes. In fact, since they are smoked so long and sealed in a 3 mil commercial NSF plastic bag, they will stay good for several months.
Thaw them out either by putting them in refrigerator until thawed.
Or you can put them in the oven in a closed pan (roaster or a tented pan) and set the temperature between 180 to 200. Check with a thermometer to be sure the meat is at least 165 degrees.
If thawed in a microwave, you must warm them up to 190 degrees F.
They have been smoked for over 20 hours. They do NOT need to be cooked again.
The butts normally weigh 7.3 to 7.6 pounds before smoking. However, in the past few years I have seen them weigh as low as 7.0 pounds and up to 9 pounds (very rarely).
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Place in a cold holding or hot holding facility immediately after purchase.
Cooked meats such as Butts and Hams are considered Potentially Hazardous Products and they require a controlled temperature environments which will maintain the product at 41 degrees F and below or 140 degrees F and above to reduce the possibility of Foodborne Illnesses.
Always rapidly reheat the product to 165 degrees F (reheat to 190 degrees F if using a microwave instead of a conventional oven) prior to use or placement in a hot holding facility such as a warmer or steam table.
Source: Alabama Department of Public Health
Yes. In fact, since they are smoked so long and sealed in a 3 mil commercial National Sanitation Foundation certified plastic bag, they will stay good for several months.
Thaw them out either by putting them in refrigerator until thawed.
Or you can put them in the oven in a closed pan (roaster or a tented pan) and set the temperature between 180 to 200. Check with a thermometer to be sure the meat is at least 165 degrees.
If thawed in a microwave, you must warm them up to 190 degrees F.
They have been smoked for over 20 hours. They do NOT need to be cooked again.
The main criteria is the temperature of your refrigerator. The colder your refrigerator the longer you can safely store it. It must be BELOW 40 degrees. It will last several days in the refrigerator.
Frequently Asked Questions about Barbecue:
All we do is fundraisers… your needs are not a sideline or an afterthought.
We keep it simple for you — we do it all but sell the tickets!
If you’ve ever had a Firehouse BBQ fundraiser or have eaten one of our butts, please let us know what you think.
I feel I am more than qualified to say outstanding tenderness and taste. I have several friends that compete,also I dabble a bit myself at home, but I have never tasted any better. Keep up the great work and looking forward to my next chance to sample one of your boston butts…. Keith - Columbus, MS
We purchased a butt from my nephew in Alabaster about 6-8 weeks ago. His school was doing a fundraiser. It was absolutely delicious, tender and still warm when he brought it home. We had it for supper that night and several meals besides. I’ll definitely buy one again next year if they sell them. Thanks for a good product… S.P. - Hoover, AL
Bob’s Butts are the very best barbecue my family has ever eaten. For several years we have been buying them whenever we heard of a fundraiser . Just last week we ate barbecue at Big Bob Gibson’s in Decatur, and it didn’t hold a candle to Bob’s Butt’s. The meat is just perfectly cooked every time… Jerry - Tuscaloosa, AL
Your comments and suggestions are important to us.
Note: Price increase effective June 1, 2008. I put this off as long as possible but my fuel has gone from $1.26 in Jan 05 (last price increase) to $3.19 today. My utilities have nearly doubled.
Our pricing is different for Boston Butts and Hams.
In all cases, you purchase the meat directly from the wholesaler. Firehouse BBQ has a special arrangement with South’s Finest Meats and Vegetables: They guarantee delivery on time direct to our cooking facility. If you choose to contract with another wholesaler, you are responsible for transportation costs and delivery of the raw meat within a specified two-hour window.
Our deliveries from South’s Finest Meats and Vegetables come from their Tuscaloosa warehouse, which has a Federal meat inspector on-site, and is HACCP approved.
It starts with a special premium, trimmed Boston butt…
… s-l-o-w-l-y smoked for over 20 hours…
… sealed in commercial plastic while still hot…
… delivered to you clean…
… still very warm…
… and ready to eat.
No Spices -
No Rubs -
No Seasonings-
JUST SMOKED
It is perfect IF you have us smoke them for you!
Bob Pigott
Firehouse BBQ
15300 Hwy 140
Coker, AL 35452
Cell (205) 310-1531
Bus (205) 333-9697
Fax (205) 339-1019
Info@FirehouseButts.com
Smoking Boston Butts and Hams
for Fundraisers
Now serving Central and West Alabama, and East Mississippi
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