Some of these trees have been here 600 years.
White oak, rooted deep in the hills.
When a limb finally falls, we gather it.
Dry it. Burn it. Smoke with it.
A final gift. It takes 12 to 14 hours in the smoker before anything hits the board.
Ours is just the last step in the process.
The fire, the timing, the salt—it’s always adjusting.
You show up, we try to make it worth it. Friday evening, 4pm to sellout:
Texas Twinkies — house-cured bacon wrapped around jalapeño, cream cheese, white cheddar, and brisket.
(No ribs this week.) Saturday, 11am to sellout:
Texas-style BBQ returns.
Last one before a short break — we’re off next weekend (July 26). Sunday, 11am to sellout:
Santa Maria-style tri-tip sandwiches
— fire-grilled over FP Ranch oak, served on a Los Tarascos bolillo roll.