Harvey Clay has been cooking barbeque since 1968 when he was accepted to the University of Wisconsin. As a Texas native, the new college cuisine didn't compare to good ole Texas barbeque.
He 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.
"If you like it, come back. If you don't like it, come back. We'll make it right."
- Harvey "Papa" Clay -
/ TEL: 318-670-3730
5863 Fairfield Ave
Shreveport, LA 71106