Owner Linus Kim hails from Birmingham, Alabama (“swine country” as he affectionately terms it), and grew up with the tangy vinegar flavors of East Coast American barbecue. A few years ago, he realized that smoked meat was no mere passion but a calling, and set off on a journey to bring the best BBQ to Seoul.
This took him to BBQ competitions across the U.S. (he became a licensed BBQ judge in the process), where he learned the competition techniques that he uses today: secret marinades with more ingredients, wrapping ribs and injecting moisture into the meat. His meat, smoked low and slow over sweet apple wood, is flavorful and easily coaxed off the bone. The ribs and brisket are praiseworthy, but we can’t get enough of the pulled pork heaped onto squishy, buttery buns and topped with pickles and sauce. Not to be missed: southern fixings like the fried okra, coleslaw, baked beans and mac n’ cheese balls.