After living in Tennessee, South Carolina and traveling throughout the traditional BBQ belts, owner and pitmaster Tim Barbiasz developed a love for the food and the culture.

Today, using tried and true Southern recipes, Tim hand rubs and marinates his meats overnight with his own special recipes. Then he cooks them  “low and slow” in the largest mobile pit in the Northeast.

His specialties include Memphis Style Ribs, Texas Beef Brisket, Pulled Pork and BBQ Chicken with all the traditional sides.