We’re two mates with an unreasonable obsession with smoke, bark, and the finding the perfect brisket. What started as backyard smokers and weekend cooks turned into something bigger: a genuine hunt for proper, low-and-slow, authentic BBQ – the kind cooked for hours over real wood, not rushed out of an oven with a bottle of smoky sauce.

That search has taken us the length of the UK, chasing down the best smokehouses, pitmasters, and hidden gems this country has to offer – and further afield to Texas itself, the spiritual home of BBQ, to taste what the real deal actually tastes like and bring that knowledge home.

ANDY

The BBQ aficionado of the two, Andy runs a custom 120-gallon offset smoker in his back garden and can regularly be found tending oak-fired ribs, briskets, and everything in between. Inspired by Aaron Franklin of Franklin’s BBQ in Austin, Andy’s low-and-slow journey started at home and hasn’t stopped since — equal parts obsessive learner and relentless eater when it comes to authentic Central Texas barbecue.

Anthony

Anthony is the willing accomplice — official taste-tester for Andy’s home smokes, regular passenger on UK BBQ day trips, and two-time visitor to Texas to see (and eat) the real thing for himself. Just as enthusiastic an eater as Andy, if a little less obsessive about the wood-to-meat ratio. He also happens to be the one keeping the tech side of things running.