Pit Master

Grunta grew up in a small rural farming community of New Zealand where his family milked dairy cows and raised cattle for market. It is from these humble beginnings that he developed a strong work ethic and old fashioned values.

Those experiences developed his philosophy of “keeping it real” and adopting the “low and slow” approach. Combining this with fresh ingredients is the foundation of the menu.

After years of barbecuing different cuts of meat he has developed brines, dry rubs and sauces along with honing his skills to create tender, juicy and flavorful goodness. Cooked low and slow over hickory wood for hours to give that subtle smoke flavor.

The passion doesn’t finish there. To compliment the meats Side dishes were created. Combining flavors from New Zealand with those of the Southwest to create Salads, Corn Bread, BBQ Beans and Macaroni and Cheese to name but a few.

The menu is forever growing with a focus on local and seasonal ingredients that are sure to satisfy the palate.