What inspired the name?
Our owner’s name is Travis Thosath. He
started the brewery at Steel Barrel — he
had the incubator. He and Chad became
friends and Travis wanted to start a
brewery but didn’t know what kind of
food he wanted, so he called on Chad.
What is a typical day?
It starts at 3:30 am and it’s really just a
mad dash to get everything done in time
for opening. We start by firing the smok-
er and getting the big proteins on first
— brisket, pork butt — then we get the
ribs and turkey and prep those. Chicken,
sausage, sides, sauces and rubs come
last. It’s a constant hustle but we’ve de-
veloped rhythms that work.
May | June 2020
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