Before there was a truck, there was a backyard in Paris, Tennessee, and two uncles named Clyde and Clay who treated barbecue like a craft worth getting right. Most of what we cook traces back to standing next to them, waiting.
When we brought it to Nashville in 2012, we were not sure the city needed another BBQ outfit. Turns out there is always room for the real thing. The line told us we were onto something.
West Tennessee barbecue is its own dialect — drier, smokier, less drowned in sauce than what you find further south. We have kept that accent on purpose. It is who we are.
Every plate we serve is a little bit of Paris carried up the road. That is the legacy, and we are not done writing it.
Keep reading
Welcome to the New Smoqe Signals
A faster site, an online rub shop, and an easier way to book the truck. Here is what changed and why.
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The Secret Is Patience (and Hickory)
Low and slow is not a slogan, it is a discipline. A few things we have learned standing next to the smoke.
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