Small-batch · Llano County, Texas
Sauce from the bottom of the road.
Post oak smoke, coarse black pepper and no shortcuts. Three sauces and two rubs, cooked 40 gallons at a time and bottled by hand.
Post oak smoke, coarse black pepper and no shortcuts. Three sauces and two rubs, cooked 40 gallons at a time and bottled by hand.
Thin, tangy, peppery. The one we put on the table first.
Dark, sticky and sweet. Built for ribs and a glaze that cracks.
Hill Country peaches, roasted habanero, a slow-building burn.
16-mesh pepper, kosher salt, and a quiet backbone of garlic.
Brown sugar, paprika and toasted pecan for a mahogany bark.
All three sauces and the Brisket Rub, packed and ready to give.
Soft heather charcoal tee with our creek-crossing print.
Rust twill front, cream mesh back, embroidered creek patch.
Heavy waxed canvas, leather straps, built for a 14-hour cook.
Delivered by email instantly. Never expires.
Everything we make for the pit, in one kraft box. The one we send to new neighbors and to the father-in-law who already owns every gadget.
Ships gift-ready. Add a note at checkout and we'll hand-write the card.
A tablespoon of rub per pound, 250°F over post oak, wrap at 165°F. Original goes on the table, not the meat.
Rub heavy, cook 5 hours, then brush on Mesquite Molasses for the last 20 minutes so it tacks up.
Skin-on thighs at 300°F until 175°F inside. Toss in warm Hot Peach and give them two minutes over direct heat.
Spring rain flooded the crossing at the bottom of our road and kept us home for a day with a smoker, a brisket and nothing to do but wait. That batch of sauce got passed around the whole road. By fall we were filling bottles in a rented church kitchen on Tuesday nights.
We still cook the same way. When the creek's up we're slow to ship. When it's down, we're cooking.
One email a month: a recipe, a new batch, no spam. 10% off your first order.