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Daniel Reilly and his father, James, are re-doing the West Church Street eatery, and plan on having a soft-opening later this month with a grand opening to follow early next year.
"Somehow I mastered Texas BBQ," said the younger Reilly, who began smoking meat at 10 years old. He then moved on to catering for family and friends in 2011.
His dad eventually learned the tricks of his trade, just by helping his son.
The eatery will offer pulled pork, brisket, chicken, ribs and dinosaur ribs, which are short ribs smoke low and slow to "melt in your mouth," Reilly said.
Sides include Jalapeño-cheddar cornbread with honey butter, and whiskey-glazed carrots, or "drunken rainbow carrots."
The cage dust — dry rub — is made daily and the BBQ sauce has earned itself a reputation, Reilly said.
"We believe if you create a awesome product, you do not need to smother sauce on BBQ," Reilly said.
"That is why we say we have nothing to hide so the sauce is on the side."
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