Charcoal, never gas
Gas is faster and cheaper and we don’t use it. The crust on a flame-grilled patty is the entire point, and you cannot fake it with a burner.
One drum grill, a bag of charcoal, and a rule we’ve never broken: nothing leaves the pit that we wouldn’t eat standing up in the yard.
Before there was a name, a logo or a queue, there was a drum grill and a stubborn opinion: barbecue cooked properly does not need explaining. It needs time, coals and someone willing to stand next to it all day.
The first customers were neighbours. Word travelled the way it does with good food — slowly, then all at once. We added a second grill, then a third, then a counter, then a delivery bag. What we never added was a shortcut.
Founding year, location history and milestones: TODO_FOUNDING_STORY_DETAILS
Gas is faster and cheaper and we don’t use it. The crust on a flame-grilled patty is the entire point, and you cannot fake it with a burner.
Pre-slicing brisket at noon makes service easier and the food worse. We slice when the ticket lands, even when the queue is out the door.
We’d rather tell you the burnt ends are finished than stretch a batch. Come earlier tomorrow — we’ll still be here.
Real barbecue priced like a normal meal. If a plate here ever feels like a special occasion, we’ve got it wrong.
Names, roles and portraits are placeholders — add your real team in place of each slot below.
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One pit became a counter, and the counter became a delivery operation. Locations, opening dates and expansion plans are yours to fill in.