Twelve hours
of smoke.
Whole briskets, pork shoulder and ribs over hardwood, sold by weight until the pit is empty.
The list
All prices on this sample site are placeholders and are not a real offer.
Brisket, by the kilo
Twelve hours over hardwood, sliced to order, fat cap left on.
₱000Pork ribs
A full rack, dry rubbed, no sauce unless you ask.
₱000Pulled pork
Shoulder, pulled at the counter, piled on a soft roll.
₱000Smoked sausage
Coarse ground, made in house, snapped casing.
₱000Plate for one
Two meats, two sides, pickles and white bread.
₱000Family tray
A kilo of mixed meats and four sides for the table.
₱000Smoked over hardwood since before dawn
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.
Sides made daily
Slaw, beans, corn and pickles, all made the same morning.
Sauce on the side
The meat should stand up without it. It is there if you disagree.
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.
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
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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