Where the meat and the wood come from, and why it matters to the taste.
One butcher, two farms and one wood yard (sample). We visit every one of them at least once a year.
Whole briskets, graded and trimmed to our spec
40 miles north
Pork shoulders and spare ribs from pasture-raised pigs
25 miles east
Sausage made to our recipe, twice a week
Springfield
Seasoned post oak and hickory, split to firebox size
18 miles west
We cooked on weekends for friends until the line went round the block (sample). In 2017 we took over the old freight shed on Railyard Road and built a pit room on the back.
The rules have not changed: wood only, no gas, no shortcuts. We cook as much as the pits hold, and when it is sold, we close the counter for the day.
Doors open at 11:00, Wednesday to Sunday, and we slice until the pit is empty. Whole cuts and catering need two days’ notice.