12+ hours low & slow. Fire, smoke and meat that gets exactly as much time as it needs.
Where to find usI've spent my whole life in hospitality. But the first time I understood what really goes into proper BBQ, the decision was made.
It's not meat thrown into a smoker while you wait for it to be done. It's choosing the meat. The prep. The wood. The temperature. The smoke. Endless hours by the fire. And above all, the experience to know when to leave it alone.
And that is exactly what was missing here. So Meat Me Baby BBQ was born.
We do not want to make BBQ where everything rests on the meat and the sauce has to save the rest. Meat is the foundation, but we care just as much about what sits next to it. Sauces, sides and everything else on the plate we make ourselves, from our own recipes.
Every day we fire up the smoker with the same goal: for you to taste what time can do to a good piece of meat.
Inspired by Texas. Done our way.
And we don't need one. We've got a smoker, meat and a habit of turning up where something is happening. Here one day, somewhere else the next. Follow us to see where we're smoking. Maybe near you next time.
Big event? Small celebration? Company party, wedding or festival?
Tell us how many of you there will be and what's coming up. We'll load up the smoker, the meat and everything else, and make sure everyone at your event eats well, not just the ones who got there first.
Brisket, pulled pork, ribs, sausages and everything that deserves a proper smoking.
How many of you will there be?
Let's plan the menuThe people who've already tasted it say it best.
"The brisket was unreal. But what got me most was the smoke. You really taste it in every bite. And those homemade sauces are a different league."
"I thought BBQ was just meat, sauce and done. Then I tried your ribs and understood the difference. Meat, smoke, bark, juice... it was all there."
"I'd tried BBQ in Slovakia a few times, but the smoke was always missing, probably because it wasn't real BBQ but pre-made stuff. Here you taste it straight away. And the brisket was so tender I went back for seconds."
"First we looked over the smoker, then we tasted. That's what I liked, you see what they do and then you get it on your plate."
Tell us a bit about your event and we'll get back to you with an offer.
