Real BBQ and More

Harvey Clay has been cooking barbeque since 1968 and developed processes that have crafted what  Shreveport - Bossier Convention Bureau calls "some of the best brisket in Northern Louisiana".

The sausage recipe is a family secret passed down from his father who hailed from Halifax, Texas. This area is known for its Czech and German sausage history.

Over the years he has perfected a rich, tangy sauce that compliments the most tender,  slow wood cooked meat you will ever taste.