Why we cook almost everything over oak

Walk past the kitchen and you will smell it before you see it. Our grill burns Texas post oak from open to close.

Why post oak

It burns hot and steady, with a mild smoke that seasons food without taking over. It is also what Texas barbecue has used for a hundred years.

How a dish gets made

1. The fire is lit at 2 pm, three hours before we open.
2. Coals are raked to one side for searing and the other for slow heat.
3. The half chicken smokes low first, then crisps over the hot side.

Try it at home

You don't need our grill. A charcoal kettle with a few chunks of oak gets you most of the way there.