When it is gone,
it is gone.
No holding cabinet, no reheating. We cook a set amount, cut it to order, and lock the door when the trays are bare.
A barbecue shed with a very long queue
Hardwood only. No gas assist, no liquid smoke, no shortcuts we would have to hide.
Cut to order. Nothing is sliced until you ask, so it never dries on the board.
Pre order a tray →What we offer
Indicative placeholder pricing. Every figure on this sample site is written as a placeholder.
Brisket, by the kilo
Twelve hours over hardwood, sliced to order, fat cap left on.
Pork ribs
A full rack, dry rubbed, no sauce unless you ask.
Pulled pork
Shoulder, pulled at the counter, piled on a soft roll.
Smoked sausage
Coarse ground, made in house, snapped casing.
Plate for one
Two meats, two sides, pickles and white bread.
Family tray
A kilo of mixed meats and four sides for the table.
What this place is about
What people say
These quotations are invented for this sample and are not real customer feedback.
“Queued forty minutes and would do it again tomorrow.”Sample customer review
“The bark on that brisket is worth the early alarm.”Sample customer review
“Catered our office lunch and the tray was empty in ten minutes.”Sample customer review
Three steps, no mystery
Trim and rub
Salt and pepper, mostly. The fire does the rest.
Smoke overnight
Low, steady, hardwood only, watched all night.
Rest and cut
Hours of rest before anything touches a knife.
Before you ask
Most days by mid afternoon. Weekends can be earlier.
Whole briskets and racks yes, with two days notice.
Trays and a mobile pit for events, quoted by headcount.
The sides, and one very good smoked mushroom plate for non meat eaters.
Get there before it goes
We open at eleven and stop when the pit is empty. Pre order to be safe.
Pre order a tray →Send a message
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