The standard
Prime brisket
Deep bark, a clean smoke ring and slices tender enough to pull apart without losing their bite.
25+years in
the kitchen
the kitchen
Meet the pitmaster
Paris-trained.
Kingwood-made.
Chef David Welch earned his Grand Diplôme at Le Cordon Bleu in Paris in 1996 and sharpened his craft in acclaimed French kitchens. In Kingwood, he worked with Tony Raffa at Amedeo’s and Raffa’s Waterfront Grill. Fire Craft brings that culinary discipline to Texas hardwood and smoke.
Quality in, quality out. Premium meats arrive in their least-processed state and are seasoned with salt, pepper, herbs and whole spices.
Scratch means scratch. Slaw is shredded, corn is peeled, and sides start with real butter, whole eggs and fresh cheese.
Respect the fire. Time, temperature and oak smoke do the work. Great barbecue cannot be rushed.
