FAQ

Why did you run out of food?
When preparing for a day at CD’s, we have to predict how busy we will be and how much of each meat we will sell. We try to estimate the best quantity to cook to avoid waste and to keep from selling out early. Weekends on the Palouse can get pretty busy and sometimes we just can’t keep up with all of our fans! We cook as much as we can, but once it’s gone – it’s gone for hours. We can’t predict the future or exactly how busy we will be (though it would make the job much easier) and thankfully, we are pretty good at guessing. We know it can be disappointing to find out we’ve sold out, but it’s the price we all pay for truly authentic, fresh, smokin’ good BBQ!

Why can’t you just cook up something quick?
All of our meat takes hours to smoke – that’s why they taste so delicious! We’re always cooking, but have to keep it low and slow. As much as we’d like to cook something up for you, we can’t have anything ready in minutes. It really does take hours to replenish our tasty BBQ supply!

How long does it take to cook the meat?
Our cook times vary depending on the type of meat, but guarantee everything to below and slow (even when we’re all feeling impatient). Chicken and Spareribs typically take about 5-6 hours, Beef Brisket varies from 10-14 depending on the size of the cut and our Pork Shoulder takes around 10 hours. Those tasty sausage links and our savory bacon take around an hour until they are ready for serving.

Are you sure this meat is cooked thoroughly?
You’ve probably noticed a pink ring on the outside of certain meat. In the world of barbecue that ring is a wonderful thing! In fact, it is highly sought after in barbecued meats. The “smoke ring” appears after meat has been properly smoked low and slow and the actual cause is a chemical reaction between the meat and smoke. We guarantee your meat has been cooked thoroughly and that we’ve done a smokin’ job!

Do you burn with wood, charcoal or propane?
Here at CD’s, we use real pieces of hardwood to smoke the meat! In the winter we supplement our wood with lump charcoal for heat; however, the main cooking source (and flavor) comes from locally cut hardwood.

What type of wood do you burn?
We have a rotating supply of quality hardwood delivered to us, so the type can vary by the week. Typically we burn with Maple, Birch, Locust, Oak or any fruit wood. We really like to mix and match the different wood we have on hand to create a truly unique taste.

Do you use local suppliers?
You bet! We believe in keeping money local, so we get all of our meat from local sources, but primarily turn to C & L Meat Locker for our major meat supply. Also, Panhandle Bread Co. deserves credit for those fresh baked sandwich and side rolls we have delivered every morning!

How does the weather affect your cooking?
The more rain, snow or wind – the harder it can be to cook outside. When the weather cooperates, we get our meat cooked on schedule and right onto your plate! However, Mother Nature doesn’t always like to help us out. When then wind blows the wrong direction or it is extra cold outside, it can take longer than our target times for meat to cook. We try to compensate for the poor weather, but can’t always predict a summer storm or the winter wind.

 

Will you be open all year long?
We are open almost all year long. We close down annually for a couple weeks over the student winter break. We typically slow down with the low student population, cold weather and holiday travel. We also close down in observance of other major holidays throughout the year, but never for more than an extra day or two.

Do you cater?
YES! Make sure to check out our catering page for more information.

What are your hours?
We try to maintain consistent hours, so you always know when you can get your BBQ! So, unless we happen to sell out or something crazy happens, our normal operating hours are:

Monday – Thursday from 11AM – 8PM
Friday/Saturday from 11AM – 9PM

Do you offer an open carry discount?
Yes.  Since opening in 2010 we have offered a 10% discount if you open carry a handgun.  Before we opened up, we knew we wanted to offer this as an incentive to folks who carry guns.  We wanted to offer this friendly invitation to fellow members of the firearms community since not all businesses are always ‘carry friendly’.  While it may turn some heads and has sparked some interesting conversations, it has also brought CD’s a variety of very cool, very friendly regular customers. Don’t worry – all of our gun-toting fans display responsibility and safety! If you’re ever in & would like to know more about this policy or firearms related information in general, feel free to ask!

Do you really serve Penny Pitchers on Vandal home games?  

Yes we do — until 2:00 or the kegs blow!  If you’re 21 or older, can handle a wall-to-wall crowd & are willing to be responsibly Nasty and Inebriated, this is the special for you! We gather up a few kegs of Pabst and open up at 10:00 am to serve our delicious breakfast sandwiches with homemade grits. We don’t have many strict rules around The Smoke Pit; however, you must buy food if you want to drink for $0.01 — even if you’re sharing a pitcher among friends or keeping it to yourself.