Fire Craft BBQ

Chef David Welch anchors the Kingwood pit with cuts like pork spare ribs and house-made sausage, balancing barbecue staples with classical technique. The counter pairs the smoke with meticulous scratch cooking, turning out sides like jalapeño corn spoonbread and white cheddar-gouda mac and cheese, followed by desserts such as cheesecake bars. Portions are generous, everything is prepared fresh daily, and trays are served until sold out.