How we cook
Low fire. Long wait. Then the good bit.
Brisket sits in smoke for sixteen hours. Pork shoulder until it pulls. We finish hot — jam, pickles, a bun that can take it. Hout Bay gets the truck. You get the meat.
Hout Bay · Slow smoke · Serious meat
Meat that waited sixteen hours so you don’t have to.
Brisket on the smoker before dawn. Pulled pork stacked high. Smash burgers with burnt ends. This is the truck you smell before you see it.
Events
Book us for events
Weddings, birthdays, office days, the truck in the driveway. Tell us the date and roughly how many mouths — we’ll come back with a plan.
Hout Bay
Find the truck. Or stay on the couch.
Relaunching soon, watch this space for our address. Or order on Uber Eats, Mr D, or straight with us and we’ll bring it.