Seaside Corten Steel BBQ grill

The soul of BBQ is the flame that fuels, tenderizes and cooks the smoker until it reaches the perfect temperature. It's the flame that lives in the chef's heart, carefully selecting ingredients that fit the season and bringing them together in unexpectedly perfect ways. Barbecue is characterized by the use of different types of meat, including pulled pork, ribs, smoked ends, smoked sausage, brisket, short ribs, smoked/crushed chicken, smoked turkey, and the occasional fish - historically known as Kansas City as Diversity of meat processing centers.
Prime brisket and premium pork are cooked on a wood-fired Fire Pit with no gas or electricity. St. Louis ribs and baby back ribs are similarly slow smoked for 6 hours until just the right amount of juice and tenderness.
Every day, show up early, roll up your sleeves and smoke our slow and slow meats perfectly with hardwood smoke. Our pit is 100% oak fired hardwood, a slower burning wood than the mesquite used by others. The lower pit is used to cook pulled pork ribs and drunken chicken.
The bonds we share with our families are a testament to our commitment to delighting our guests.
The latest in American BBQ, serving world flavours. Try something different. Savour the juiciest pork ramen, pork ramen buns, and giant prime steaks, all while admiring the flames of the waterfront.
Like the old BBQ's, like the ones I've learned, everything on our menu for the day is fresh, with a focus on selling out every day. What makes it us is that we have handy tools that can withstand wind and weather, and can be used in a variety of grilling situations.