TEXAS-STYLE · DENVER · THU–SUN
Fourteen hours.One fire.Sold out by two.
Central Texas barbecue from a single offset smoker. Limited daily runs, posted at nine, gone by early afternoon.
★ 4.9 · ONE PIT, NO SHORTCUTS
TODAY'S RUN
What is left, right now.
- Brisket48 LB37% soldGOING
- Pork ribs36 LB64% soldGOING
- House sausage30 LB82% soldLOW
- Turkey18 LB100% soldSOLD OUT
THE MENU
The board.
THE FIRE
Fourteen hours, mapped.
One smoker, one night, one run. Scroll it the way we cook it.
12:00 AM
The fire starts. Post oak only.
2:00 AM
Briskets on. Fat side up. Arguments welcome.
6:00 AM
The wrap. Butcher paper, no foil, no debate.
9:00 AM
The post. Today's weights go up.
11:00 AM
Doors. The line has opinions and folding chairs.
~2:00 PM
Gone. Tomorrow, again.
THE PITMASTER
The one-smoker rule.
Ray Calloway cooked at two Austin institutions before hauling a 1,000-gallon offset to Denver. He still runs every fire himself.
One smoker means a ceiling on how much we make and a floor on how good it is. We're comfortable with both.
Ray Calloway · Pitmaster
The brisket made my Texan father-in-law go quiet. QUIET.
CATERING
Bring the fire to them.
Four rooms, four prices. Keep scrolling.
01
Weddings
Carved on-site, plated or family style. The good kind of smoke in the photos.
Full service, whole-packer carve, dessert and tea. Fifty guests and up.
The Whole Song$48 / head
02
Corporate
Trays or full service. Meetings end early on brisket day.
On-site slicing, the full spread, staffed for an hour.
The Line$34 / head
03
Backyard drops
Whole packer, sides, sauces. You take the credit.
Trays delivered hot at the hour you name. Twenty guests and up.
The Drop$24 / head
04
Whole-animal builds
Give us three weeks and a number to feed.
One animal, one fire, one very long night. Priced after a conversation.
By the animalFrom $52 / head
Booking window: three weeks out, because the calendar answers to the smoker.
Book catering
FIND THE TRUCK
The week.
Four service days. The pit runs the night before every one of them.
| DAY | WHERE | HOURS |
|---|---|---|
| MON | Pit cold | — |
| TUE | Wood delivery | — |
| WED | Fire prep | — |
| THU | 2100 Larimer St · Denver | 11:00 — gone |
| FRI | 2100 Larimer St · Denver | 11:00 — gone |
| SAT | 2100 Larimer St · Denver | 11:00 — gone |
| SUN | 35th & Walnut · RiNo | 12:00 — gone |
Anything different gets posted with the run at nine.
QUESTIONS
Before you get in line.
Every service day at 9:00 a.m., here and on Instagram. Meats, weights, and where the truck is parked.
Catering yes. The line, no. The line is sacred.
Thursday through Sunday at 2100 Larimer Street, Denver. Anything different gets posted with the run.
We walk the line at noon and count heads. If it will not reach you, you hear it then, not at the window.
One vinegar-forward sauce, on the table. The meat does not need it. It is there anyway.
Ninety minutes from Denver for full service. Farther for whole-animal builds, after a conversation.
BOOK CATERING
Put the fire on your date.
Three weeks notice. One great afternoon.
