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.