Jorge Casas, Chef

Our barbecue journey began in 2016 with a simple goal: to learn how to cook the perfect brisket. What started as a passion for learning and experimenting with barbecue quickly grew into something much bigger.
After spending time perfecting our craft, we began catering for family, friends, and small gatherings. Then, a friend gave us the opportunity to cook for their baby shower. That experience opened the door to something we never expected, and from that point forward, our love for barbecue grew into a catering and pop-up business.

Since then, we've continued to bring our handcrafted barbecue to events and communities throughout the Central Coast. After COVID in 2020, we continued building our identity around authentic Texas-style barbecue.
Our barbecue is all about keeping things simple and letting the meat speak for itself. We use a traditional salt-and-pepper-based dry rub with no sauce. Every piece of meat is carefully prepared and smoked low and slow in an offset smoker using only Central Coast oak wood.

From brisket to our other handcrafted smoked meats, every cook is a labor of passion, patience, and pride. What began in 2016 as one person wanting to learn how to cook a great brisket has grown into a barbecue tradition centered around quality meat, real smoke, and bringing people together over great food.

We're proud of where we started, proud of what we've built, and excited to keep sharing our Texas-style barbecue with the Central Coast and beyond.