Grant Pinkerton, a Houston native with Hill Country and Gulf Coast family roots, had no culinary training when he opened this low-slung place on Airline Drive in 2016. It feels like a hunting lodge that happens to own serious pits, with mounted deer heads on the walls and specials chalked on the back board. Brisket cooks over a mix of post oak and mesquite and comes out thick and smoky, while the St. Louis ribs wear a sweet, sticky glaze. The beef rib is the showpiece and goes fast. Sides are where the Gulf Coast shows: duck and sausage jambalaya is rich and deeply seasoned, and the mac and cheese is studded with rosemary bacon. There is now a second Houston location in Upper Kirby and one in San Antonio.
What to expect
- Grab a tray, order meat and sides at the counter, then pay at the end of the line.
- Communal picnic tables inside and a larger outdoor patio, where dogs are allowed.
- A small bar pours cocktails, beer and wine to go with the meat.
- Parking is tight: a small front lot, a few side spaces, and street parking on W. Patton.
- Online ordering for pickup is on the official site.
What to order
- Beef rib
- Brisket
- Glazed pork ribs
- Duck and sausage jambalaya
- 2016Since
- Grant PinkertonPitmaster
- Post oak and mesquiteWood