"Moving to America in early 2015, I hadn’t cooked professionally since my days at my parents' restaurant in County Galway, Ireland. Along came brisket, oak, and open flam — I was hooked, a barbecue geek.
Learning all variables of barbecue was fascinating: meat selection, type of smoker, the type of wood and its moisture content, weather conditions. We built our first smoker at the Steel Yard in Providence after a ten-week welding course, and have since expanded into our own commercial kitchen in Cranston, RI. Please come say hello at one of our pop-ups!" — Padraic Keane