The practice of reheating the ham before serving it gives it a unique tender texture with crispy edges. It certainly isn't the pulled-pork eaten to the east and west, or the country ham found all over East Tennessee. Gas cooking has never played a role in this process like so many current barbecue makers. The painstaking steps required to smoke the meats over hickory wood for hours as opposed to gas cooking is an important factor in creating true smoked meats.

The flavors at Ridgewood are the flavors of southern Appalachia. The most dominant is a deep, comforting smoke that's unfettered by too much spice.  Since the beans contain little bits of the meat, they also benefit from the true smoky flavor that makes Ridgewood stand apart.

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