We love BBQ. The methods, the flavor, the presentation... the lot of it. From start to finish, BBQ is a labor of love that requires patience and a process to make great.

We started Bad Rabbit BBQ because of that love... and because so many people said "you should sell this stuff." Firing up the pit in the afternoon, letting that fire roll all throughout the day, knowing that tomorrow's lunch is going to be nothing short of spectacular is why we do it. 

Our story is much simpler than most. It's just two friends who enjoy BBQ and decided to share it with as many people as we could and a mobile BBQ business was the best way to do that.

It all starts with the meat. We hand pick the best cuts of meat and then butcher them ourselves before smoking. That promises that the fat content is exactly right for the best possible flavor. From beef brisket to pork butts to chicken thighs, we trim and cut until each one is exactly where it needs to be to provide you the best bite it can. 

We keep our rubs extremely simple, while also sourcing the classic flavors that make BBQ great. From a bold Texas style rub of salt, pepper, and garlic to a smokey sweet Carolina style spiced rub of brown sugar, cumin, and chili.

Each meat gets a special rub that differentiates it from the others while making it taste delicious with it's own flavor profile. 

We smoke our BBQ on a Pit Boss Professional pellet smoker using Hickory Wood.
*And the BBQ enthusiasts roll their eyes.*
Yeah, we know. We don't have a side by side cooker. And right now, we're ok with that. We use a variety of methods to reproduce that same great flavor while also getting the consistency of a pellet smoker. And yes, we also know that wood selection varies from location to location. Texas BBQ is using mostly Post Oak while other areas use fruit woods. Well in Pennsylvania, there is an abundance of Hickory. So this is our little impact on the BBQ work.

We smoke our meats low and slow (mostly). Our brisket and pork are on the smoker for 12-16 hours to get that maximum smokey flavor that we all love. 

Good BBQ doesn't need sauce. But again, we're from Pennsylvania and over sauce EVERYTHING. So we knew our sauces had to be something special. We hand made every BBQ sauce in our rotation. Our house sauce, the Tangy and Bold BBQ, is a traditional Texas style sauce that has a great tomato tang while also having bold spice from black pepper and a bit of cumin. Our Whiskey Peach sauce is a East Coast sauce, having real peaches and some well known Tennessee Whiskey mixed in. 

The goal is to accentuate while not hiding the natural flavors of your meat. And we think we've done a pretty good job.

BBQ isn't BBQ without solid sides. From our nearly famous Mac & Cheese to our honey butter cornbread, our goal on our sides is to make them a meal on their own. If your BBQ is good, your sides should be great.

From order to table in under 5 minutes. That's our goal. We are a small team that has worked together for over 15 years. So our system is really solid. The moment you put in your order, it is being prepared and wrapped so that you will enjoy it as quickly as possible. When you're at a festival, you shouldn't be spending your time in front of a food truck. Our goal is to get you your food quick so that you can go enjoy it with your friends and family.

We do this without compromising the quality of ingredients of preparation.