Our story
From Kafr Qasim to an international smokehouse network.
Chef Eyad Abu Al-Hassan built a barbecue language of his own: Texas patience, Middle Eastern spice, and honey poured over the bark at the table.
“You cannot rush smoke. Sixteen hours is not a technique — it is respect for the meat.”
The smoking philosophy
8 to 16 hours
Every cut has its own clock. Brisket takes the longest; nothing leaves the smoker early.
Oak and premium beef
Natural beef, clean oak fire, no shortcuts and no liquid smoke.
Middle Eastern spice
The rub is rebuilt around regional warmth — the region's flavour on an American technique.
The honey finish
Poured over dark bark, at the table, while it still steams.
