Texas-style BBQ rolls on this Saturday. We’re firing up at 11am and going till supplies run out. Everything’s cooked low and slow for 12–14 hours in our offset smoker built by our brother Josh. White oak for a flavor that tastes like here. Spareribs available for add-on. House-made white bread with ranch flour. Like everything we do, it’s a learning process—and we won’t stop till we’ve perfected the craft. The story continues. Come be part of it.