How we workA process you can followEvery engagement runs the same way, so you know what happens next.Start to finishStage 1TrimAfternoon knife work: brisket trimmed, ribs peeled, links stuffed.Stage 2FirePits lit at nine, oak only, and tended through the night.Stage 3RestMeat rests wrapped until it is ready to slice, never rushed.Stage 4ServeSliced to order at the counter from noon until the board is honest.EACH STAGEIn more detailThe counterTrays and family packsWhole-animal eventsSauces and rubsBrisket, ribs, pulled pork and links by the pound, sides done properly. Feeds four to forty, ordered ahead, collected hot. Hog roasts and whole briskets for parties, cooked on site. The house bottles, made in the same kitchen, sold at the counter. Along the wayStart the first stageThe first conversation costs nothing and commits you to nothing. A straight answerA written quoteNo obligationBook a call
