Twelve years ago we were a concession stand and a borrowed smoker. Today we are a food truck, a catering crew, and now a shelf of rubs you can put in your own kitchen. It felt like time the website caught up.
The new site does three things the old one couldn't. You can sign up for the newsletter and actually hear from us. You can book catering through a real form instead of a phone-tag marathon. And you can buy the rubs we have been handing out at events for years.
Everything you loved is still here — the menu, the story, the history that runs back to Paris, Tennessee and our uncles Clyde and Clay. We just gave it a porch to sit on.
Pull up a chair. There is more coming: recipes, pit tips, and the occasional argument about sauce.
Keep reading
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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From Paris, Tennessee to Music City
West Tennessee taught us the fire. Nashville gave us the crowd. A short history of how we got here.
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