Authentic Wood-Fire BBQ
We cook our smoked meats low-and-slow in a real wood-fire pit/smoker
and make delicious side-dishes to go along side that Barbecue
and make delicious side-dishes to go along side that Barbecue
ConcessionsIn the summer months you can find us in Columbus, Indiana on the weekends. Click here for details on where and when
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Full-Service Catering
We'd love to cater your wedding, rehearsal dinner, office party, or just about any other event where you'd like some great BBQ. Click here for more details
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Self-Serve Catering
Want to serve up some great BBQ at your party. Let us do the cooking and you can serve it up yourself. Click here for more details
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About Us
Who are we?
Cowboy's Dash Barbecue is a family business owned by Kirk and Bren Saewert. Our children and Kirk's parents help on a regular basis and our new grandson is around now, too. So, it is not uncommon to find four generations of our family at any given event.
What Makes It Authentic, and so good?
Here are some of the things we do when cooking food for you which we believe really sets us apart.
Some History:
We developed a real passion for authentic smoked meats starting in 2014 and helped a friend in the Denver area with his similar business on occasion which we thoroughly enjoyed. In 2016 we took a cross-country trip and stopped at many famous BBQ restaurants along the way, including ones in Kansas City, St. Louis, Memphis, and Tuscaloosa. This really fueled the fire and we officially went into BBQ business for ourselves. We started off with a borrowed food trailer, got our first inspection, and received our first "License to operate a Retail Food Business" in June of 2016. At that time, we were using a homemade reverse-flow pit/smoker Kirk welded together from a 250# propane tank and a Shrader fireplace. That original pit/smoker is mounted on its own trailer and we pulled it separately from the food trailer. In May of 2017 we invested in a brand new 27ft food trailer, complete with a new larger pit/smoker built in on the open back porch of the trailer.
What's in a name?
Have you heard the old adage about "The beginning and ending years on your tombstone are not the important part... it's what you do with the 'dash' in the middle"? We really felt like there are a lot of characteristics of a Cowboy which make for a great "dash".
Things like the "Code of the West" from the Cowboy Ethics book by James P. Owen (cowboyethics.org):
And, here are some other Cowboy Quotes we like:
Cowboy's Dash Barbecue is a family business owned by Kirk and Bren Saewert. Our children and Kirk's parents help on a regular basis and our new grandson is around now, too. So, it is not uncommon to find four generations of our family at any given event.
What Makes It Authentic, and so good?
Here are some of the things we do when cooking food for you which we believe really sets us apart.
- We smoke the meats with real wood-fire.
- Our meats are truly cooked low-and-slow. For instance, the beef brisket normally takes 15-18 hours in the smoker before it reaches the consistency we're happy with. The pulled pork normally takes over 12 hours. The pork ribs... usually 5-6 hours.
- The meats stay moist. We use different methods to keep our different meats as moist as possible, even though they are in the smoker for many hours.
- Hand-pulled pork. We do our best to serve the "cleanest" pulled pork you can find. We hand-separate every piece of pork and do a darn thorough job of removing the pieces you don't want. It takes a lot of extra time every day, but we do believe it really makes our product stand out.
Some History:
We developed a real passion for authentic smoked meats starting in 2014 and helped a friend in the Denver area with his similar business on occasion which we thoroughly enjoyed. In 2016 we took a cross-country trip and stopped at many famous BBQ restaurants along the way, including ones in Kansas City, St. Louis, Memphis, and Tuscaloosa. This really fueled the fire and we officially went into BBQ business for ourselves. We started off with a borrowed food trailer, got our first inspection, and received our first "License to operate a Retail Food Business" in June of 2016. At that time, we were using a homemade reverse-flow pit/smoker Kirk welded together from a 250# propane tank and a Shrader fireplace. That original pit/smoker is mounted on its own trailer and we pulled it separately from the food trailer. In May of 2017 we invested in a brand new 27ft food trailer, complete with a new larger pit/smoker built in on the open back porch of the trailer.
What's in a name?
Have you heard the old adage about "The beginning and ending years on your tombstone are not the important part... it's what you do with the 'dash' in the middle"? We really felt like there are a lot of characteristics of a Cowboy which make for a great "dash".
Things like the "Code of the West" from the Cowboy Ethics book by James P. Owen (cowboyethics.org):
- Live each day with courage.
- Take pride in your work.
- Always finish what you start.
- Do what has to be done.
- Be tough, but fair.
- When you make a promise, keep it.
- Ride for the brand.
- Talk less and say more.
- Remember that some things aren't for sale.
- Know where to draw the line.
And, here are some other Cowboy Quotes we like:
- When you lose, don't lose the lesson.
- Talk slowly, think quickly.
- Live a good, honorable life. Then when you get older and think back, you'll enjoy it a second time.
- If you find yourself in a hole, the first thing to do is stop diggin'.
- Generally, you ain't learnin' nothing when your mouth's a-jawin'.
- When you give a personal lesson in meanness to a critter or to a person, don't be surprised if they learn their lesson.
- Lettin' the cat outta the bag is a whole lot easier than puttin' it back.
- You can't tell how good a man or a watermelon is 'til they get thumped.(Character shows up best when tested.)
- Never miss a good chance to shut up.
- "Courage is being scared to death - and saddling up anyway." John Wayne
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