Growing up in Houston, Chris knew there were incredible pitmasters working all around him, including at his little league concession baseball stand which was the part time passion of a Houston BBQ legend, Jim Goode. After getting out of the Army and moving to Seattle, he found a BBQ "desert" for the kinds of smoked meats he fondly recalled from his childhood.
South Texas-style full bore dalmatian rubbed brisket, mesquite-smoked for 12-16 hours. Served with ranch beans, braised collard greens, tangy cilantro coleslaw, house-made pickles, and ancho BBQ sauce.
Mesquite-smoked Brisket (brisket, salt, pepper)
Coleslaw (green cabbage, cilantro, lime juice, jalapenos, agave, green vinegar sauce (white vinegar, jalapeno, spices))
Ranch Beans (pinto beans, onion, spices)
Collard Greens (collard greens, olive oil, onion, spices)
Ancho BBQ Sauce (ketchup, tomato, olive oil, apple cider vinegar, ancho peppers, spices, molasses)
Pickles (cucumber, white vinegar, salt, sugar, pickling spices)