For guests who want it done properly
Fourteen hours of smoke, no shortcuts
Real barbecue from oak-fired pits: brisket, ribs and links smoked overnight, served from the counter until the board says sold out.
Get in touch
Brisket, ribs, pulled pork and links by the pound, sides done properly.
The counter
Brisket, ribs, pulled pork and links by the pound, sides done properly.
Trays and family packs
Feeds four to forty, ordered ahead, collected hot.
Whole-animal events
Hog roasts and whole briskets for parties, cooked on site.
Sauces and rubs
The house bottles, made in the same kitchen, sold at the counter.
Pit classes
A Saturday on the fire with the pitmaster, lunch included.