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.
Mesquite-smoked pulled pork seasoned with a Cajun dry rub is piled on a brioche bun and paired with tangy cilantro coleslaw, housemade pickles, and mustard and ancho BBQ sauces. Served with ranch beans and braised collard greens.
Mesquite-smoked Pulled Pork Sandwich Boxed Lunch (bun (flour, sugar, yeast, eggs, sugar, canola oil, milk), pork butt, spices, beans (pinto beans, onion, spices), collard greens (collard greens, olive oil, onion, spices))
Coleslaw (green cabbage, cilantro, lime, jalapeno, agave, white vinegar, jalapeno, spices), ancho BBQ sauce (ketchup, tomato, olive oil, apple cider vinegar, ancho peppers, spices, brown sugar), mustard BBQ sauce (worcestershire, apple cider vinegar, white vinegar, spices, sugar, canola oil, xantham gum), pickles (cucumbers, white vinegar, salt, sugar, pickling spices)