Frequently Asked Questions

We are technically located in Hudson Oaks TX.  We service many counties.  We operate as a pop up, therefore, don't have "set" hours.  Like us on Facebook and follow us on Instagram & Twitter for our announcements of opening

We mainly serve lunch but on occasion, we serve breakfast.  

Our favorite is a combination of Pecan and Cherry but we do change it up from time to time.

Yes we do.  We cater birthday parties, weddings, business lunches, neighborhood block parties, and many more.  Check out our catering page for options and the answers to the most popular catering questions.

There's controversy amongst people with that question.  The saying is "if barbecue is good enough, it doesn't need sauce."
We cover both bases..... Our barbecue is beyond good enough and don't need sauce, but we provide sauce for those who prefer sauce.

Brisket offers different textures of meat.  
Order Moister - If you prefer a moister, fattier type of taste and mouth feel.
Order Lean - If you prefer a leaner,  non-fatty type of taste and mouth feel.

Ribs are one of the meats that you don't want falling off the bone.  The BBQ Competition Standards state, you should be able to bite into a rib and see the bite mark from where you took a bite.  Picture biting into a piece of cheese and the shape it leaves.
If it falls off the bone, they are overcooked.

Yes, take a look at the Order Sheet page for a full listing of foods available for delivery, pickup or catering.

We accept cash, credit cards, debit cards, Venmo and Zelle.  
Sorry, No Checks.

It takes up to 16 hours to smoke our barbecue, so we have to make a guesstimate the day before on how many customers we will have the next day in order to know how much meat to throw on the smoker.   It's our hope that we hit it "spot on", but unfortunately, sometimes we don't.   We hate it as much as you do when we run out of food and we're truly sorry!

Absolutely not!  The pink you see on brisket and other meats is called a smoke ring.  That proves that the meat has been cooked low and slow.
Technically, the pink comes from a reaction between the myoglobin in the meat and the nitrogen dioxide in the smoke.

Not at all!  Your chicken has been cooked for a good long time and registers the temperature suggested by the FDA.

As with any meat that is cooked low and slow, a pink hint appears because of the reaction between the myoglobin in the meat and the nitrogen dioxide in the smoke, and it'll get pinker the closer you get to the bone..  We guarantee our chickens are fully cooked, well done and very tender, juicy and delicious!

Your meat isn't burnt!  The stuff you think is burnt is really called "bark" and it's the best part of barbecue to some people.  Bark is the crust that forms when the spice rub and the smoke combine and cook under low heat for a long period of time at just the perfect temperature.  Cook it at too low of a temp, bark will not form yet if you cook it at too high of a temp, you'll get char instead of bark.  To achieve the perfect bark, you need 3 important things, cooking at the perfect temperature, a great rub and patience

Yes you can, we will be glad to bring the Airstream to your event.  It can be used for decor purposes only or we can serve food out of it.  There will be an additional fee of $ 25.00 per hour with a 3 hour minimum.