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. 

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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. 

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