Two cooks, one smoker
and a red truck.
Backyard pop-ups in 2019
Big Red since 2021
Kitchen HQ on East 6th
Seven days a week in 2026
Grandma’s gochujang, a Texas pit.
Jae Kim grew up cooking Korean food with his grandmother. Luis Garza learned to run a pit in Lockhart before he could drive. They met working the same catering line in 2018.
Jae Kim
Co-founder, menu and sauces
Jae builds every glaze from scratch: gochujang honey, soy-pear marinade, sesame garlic. If a sauce is on the truck, he tasted it forty times first.
Luis Garza
Co-founder, pitmaster
Luis runs the smoker from midnight to dawn. Post oak, salt and pepper and patience; the Korean part comes after the brisket rests.
From backyard to curbside.
2019
Backyard pop-ups
Forty neighbors, one borrowed smoker and a sign-up sheet on the fence.
2021
The red truck
A used 1998 step van, painted chili red and fitted with a flat-top and a rice cooker the size of a drum.
2023
Kitchen HQ
A prep kitchen on East 6th Street so the truck could roll and catering could grow.
2026
Seven days a week
Six stops, 120 catered events a year and a crew of eleven.
Her name is Big Red.
A 1998 step van with a new kitchen inside and a 500-gallon offset smoker on a trailer behind. She is loud, she is slow on hills and she feeds 250 people in two hours.
1998 step van, rebuilt 2021
500-gallon post oak offset smoker
Up to 250 guests per event
Compostable boxes and forks
The window is open Tuesday to Sunday.
Look up this week’s stops, then come tell Jae which glaze is your pick.