Central Texas Inspired Barbecue
Low and
slow.
Hickory smoke. Salt-and-pepper bark. Cooked the proper Central Texas way, over real wood, no shortcuts.
Hickory smoke. Salt-and-pepper bark. Cooked the proper Central Texas way, over real wood, no shortcuts.
Two ways we cook. The long cuts go low and slow over hickory: brisket, ribs, pulled pork, pork belly, pulled chicken. That's the all-day work. Everything else gets pulled at temp: tri-tip, picanha, flatiron, bavette, chicken, pork tenderloin. Wrong cuts for an all-day smoke, so we run them just long enough to taste the hickory and keep them juicy.
No corners cut. No liquid smoke. No oven finishes.
What we bring varies by event. Follow along to see the day's lineup.
A few of the things people come back for. What's actually on the table changes event to event.
We bring the smoker, fire it up, and cook at your event. Or get your crew together and we'll teach you how to do it yourselves.
See Catering & Classes →We roll up with the rig and cook live. Long cuts sliced fresh, steaks and chicken straight off the smoker.
Part lesson, part party. Get a group together and learn the real stuff, hands-on.