It started with one bad brisket.

In 2018 we cooked a brisket for eleven hours and served something closer to a doorstop. It was embarrassing enough that we spent the next year working out exactly what had gone wrong — not from videos, but by cooking the same cut over and over until the failures stopped being mysterious.

That turned into teaching, because it turns out most people are stuck on the same four things. Then into catering, because someone who came to a workshop asked whether we would do their wedding. Then into rubs, because we got tired of explaining which supermarket blends were mostly salt.

How we work

Six people at a workshop, never eight. Two of us at every catering job, however small. And four rubs, because a fifth would mean one of them was not good enough to keep.

We are not a restaurant and we are not trying to become one. Fire is slow, and the whole appeal is that it cannot be hurried.