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A BBQ trailer parked on a working farm outside Cary, open only Thursday through Saturday, which is either an inconvenience or a reason to plan your whole week around it. Brothers run the pit, selling smoked brisket and ribs by the weight at picnic tables. The house-made sausages quietly compete with the brisket for your attention. Come with patience for the queue and a backup plan if it rains.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Beef brisket
“It's only open Thursday through Saturday but it's worth making a special trip for a taste of their signature beef brisket and ribs, cooked low and slow.”
Michelin Guide -
Ribs
“It's only open Thursday through Saturday but it's worth making a special trip for a taste of their signature beef brisket and ribs, cooked low and slow.”
Michelin Guide -
Home-made sausages
“Meat is sold by the weight and while the brisket is certainly their specialty, the home-made sausages give it a run for the money.”
Michelin Guide
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