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Growing up in Taylor, Texas, Robin was spoilt! The people and places of her Texan upbringing have made her expect the best from barbeque. The best ingredients, the best quality and cuts of meat and the best atmosphere whilst eating it.
By comparison, chomping down on much of the BBQ that the UK had to offer left Robin wanting more. After all, ‘low and slow’ isn’t just a catchy phrase for the Pappy’s team, we work hard to maintain the quality and heritage that is evoked with the use of those words. Our team tend to the pit with giant slabs of juicy brisket for as long as 20 hours – there are no shortcuts to that distinctive taste. It’s certainly a labour of love which is one of the reasons we use only the best local and heritage meats resulting in tenderness and that unique smoky flavour.
Reaching ‘pitmaster’ status takes many years of toil, intuition and patience. We’re not about shortcuts, we firmly believe you’ll be able to tell when you taste our smoked meats.
Our smoking process is just one part of what makes our meat so good. We are constantly working with local butchers and producers to find the tastiest, best cuts of meat we can. You will only ever find locally sourced, prime meat in our pits and on your plates!
Try as we have, we still can’t find a local meat that will beat the USDA Black Angus beef from the US. This is the only thing that we import and for very good reason. When you taste our brisket, we know you’ll agree!
