Meet “Junior,” the new custom 1000-gallon Mill Scale smoker which Chef Karl Gregg at Rosie’s BBQ Smokehouse has brought back from Texas.
Chef Karl is using his new smoker to prepare dishes from his menu.
There are new menu items including The Ultimate Texas Trinity Baked Potato loaded with pulled pork, brisket, sausage and more as well as Rosie’s Banh Mi featuring Rosie’s brisket, pulled pork and smoked bologna onto local French bread.
