Swing Inn's Pitmaster, Alfonso, demonstrates the great time and care put towards preparing the meat they serve. At two-hundred fifty degrees across the board, spare ribs take four to six hours to cook, while briskets require twelve to fourteen. The convection of their cookers makes two-hundred fifty degrees feel like three-hundred, which crisps up the meat's skin. Everything is locally-cooked and rich in flavor.
The cafe's turkeys are smoked for two to three and a half hours and seasoned with a mixture of pepper and salt. More pepper than salt, though, as they become brine, which makes them juicy at the end of the day. They are then wrapped in foil with butter, creating a heavenly final result once ready to slice.
With Thanksgiving around the corner, Alfonso expressed how thankful he was for his team, job, boss, and the opportunities he's been given. The rapid expansion of the business has been nothing short of amazing, with weekly goals consistently being beat. "I'm thankful for everything. What isn't there to be thankful for?" he said.
Norris also shared his appreciation for the entire team and the community's support. He gives his cooks room to shine. People from all over have come out in support and leave with happy stomachs.
For those eager to prepare a turkey breast akin to Swing Inn's this Thanksgiving, consider the following:
- Select a turkey breast then season it with a couple tablespoons of pepper and salt. Alfonso encourages seasoning it with any rub of choice. Place it onto the smoker between 225 and 250 degrees, until the breast is reaching 160 to 165 degrees. Afterwards, pull the turkey off, and wrap it in foil with butter. This process is applicable to those cooking with an oven, as it doesn't always have to be on a smoker.