I was spoilt. The people and places of my Texan upbringing have made me expect the best from barbeque. The best ingredients, the best quality and cuts of meat and the best atmosphere whilst eating it. By comparison, chomping down on much of the BBQ that the UK has to offer leaves me wanting. After all, ‘low and slow’ isn’t just a catchy phrase for the Pappy’s team, we work hard to maintain the quality and heritage that is evoked with the use of those words. Our team tend to the pit with giant slabs of juicy brisket for as long as 26 hours - there’s no shortcuts to that distinctive taste. It’s certainly a labour of love which is one of the reasons we use only the best local and heritage meats resulting in tenderness and that unique smoky flavour. Reaching ‘pitmaster’ status takes many years of toil, intuition and patience. We’re not about shortcuts, we firmly believe you’ll be able to tell when you taste our smoked meats.