Our Story

A Texas Pit, Four Thousand Miles From Texas.

Our first pit on St. Thomas was lit back in 1983, and it hasn't gone cold since. No shortcuts, no cut-corners, no liquid smoke — just time, patience, and the same low-and-slow method Texas has trusted for a hundred years.

Three decades later, we're still slow-smoking brisket, ribs, and chicken every single day across three locations — Red Hook, on the Waterfront in Charlotte Amalie, and right across from Nisky Center.