BBQ done properly — 14-hour smoke, no shortcuts, no gimmicks. Backyard price, restaurant plating.
Started smoking meat competitively in Texas. Moved up to Everett in 2019 and couldn't find a proper brisket, so I started making them. Word got around.
I run smoke-day pop-ups when the weather cooperates and private events year-round. Vegetarians are welcome — the sides are half the show.
No reviews yet. Book a tasting or attend a pop-up to be the first.
Reach out about menu, headcount, and date. Private tastings, small events, and pop-ups are handled off-platform. FindLocalChefs is the introduction.