Dads & Grads Pre-Orders!

The Real Texas Black Gold - Brisket, No Apologies. Hand-sliced, heavily barked, and so richly marbled it practically eats itself. The pinnacle of Texas barbecue, right here in Houston.

Forget your average, dry holiday bird. We hit our whole breast with a savory, complex rub, going way beyond basic black pepper, and pit-smoke it low and slow to build a killer bark while locking in an absurd amount of natural juice.

We don't do mass-produced. These beauties are hand-stuffed in-house with a righteous marriage of beef and pork. We hit them with just enough spices to make a statement, and pit-smoke them low and slow until they deliver a ridiculously satisfying, ear-pleasing snap in every bite.

The Ribs You Came For. Meaty, tender, and meticulously smoked until the caramelized bark snaps. Served wet or dry, this is the smoky perfection that defines true Texas BBQ.

Forget the sad stuff from a blue box. We drown tender pasta in a ridiculously rich, velvety sea of melted, scratch-made cheese sauce. It’s gooey, unapologetically decadent, and exactly the kind of heavy-hitting comfort food you need sitting right next to a massive pile of smoked meat.

Yes, it’s legitimately our Mom’s recipe (and no, we won't tell you the secret ingredients). This creamy, mayo-based staple is loaded with hard-boiled eggs, snappy pickles, and a whole lot of nostalgia. We serve it chilled to deliver a deliciously crisp, refreshing bite that perfectly cuts through all that heavy barbecue. You just can't argue with Mom.

Forget the sad, soggy, mayo-drenched cabbage of your past. We toss wildly crisp fresh cabbage and sharp red onion in our vibrant, herbaceous, house-made chimichurri. It’s a zesty, bright, and refreshing crunch designed specifically to cut right through all that rich, smoky barbecue.

All the legendary street corn flavor, absolutely zero need for dental floss. We took the cob completely out of the equation so you can get straight to the good stuff. Served chilled and spoon-ready, we load these sweet whole kernels with rich Oaxaca cheese, crisp red onion, fresh cilantro, and the perfect kick of chili powder.

Forget those overly sweet, syrupy baked beans from a can. We slow-simmer plump pintos in a ridiculously rich, savory broth heavily spiked with bold, crumbly chorizo. It’s a smoky, slightly spicy, deeply comforting bowl of Texas tradition that just might steal the spotlight from the brisket.