Brisket, ribs and pulled shoulder cooked overnight over oak. We open at noon and we close when the meat is gone, which is often by eight.
Fourteen hours over oak, rested four, sliced to order. Fatty or lean, and you should ask for fatty.
One rib, about six hundred grams, and the single best thing we cook.
Twelve hours, pulled at service, dressed only in what came out of the pit.
Limited every day. When they are gone at two in the afternoon, they are gone.
Slaw, pit beans, mac and cheese and cornbread, all made here, all worth ordering.
Whole shoulder or packer brisket for collection, forty-eight hours’ notice.
Because we cook a fixed amount overnight and we will not stretch it. Cooking more would mean cooking it faster, and that is a different thing entirely.
Yes for groups of four or more. Smaller tables are walk-in, and there is rarely a wait before six.
Yes, and whole cuts to collect with forty-eight hours’ notice for anyone cooking for a crowd.
Three dishes, cooked on a separate grill, and the smoked cauliflower is genuinely good rather than an apology.
Follow the daily post to see what is left before you travel. Sunday sells out fastest.