My Cooking Style
We focus specifically on authentic Central Texas style beef barbecue. Our specialty is brisket, which we cook for 20 hours in our massive 18' smoker, using nothing but Post Oak wood, straight from Texas.
Instead of traditional, heavy side dishes, I like to keep sides refreshing and bright, serving as a more complimentary pairing to the rich 'cue.
Like in Texas, we serve 'cue on butcher paper, with plenty of paper towels, and absolutely no forks!
My Culinary Experience
I've been cooking BBQ for around five years now, and am in the process of opening up a full restaurant in NYC.
My Three Favorite Ingredients
Meat, Salt and Time
A Menu I Once Served 250 People
We made finger food! Pulled Pork Bao Buns with a lime mayo, brisket sliders with a pickled onions, and pimento grilled cheese sandwiches. Yum!