Roaming Fire

Simplicity over complexity, always. Salt + Fat + Fire ✅

Letting main ingredients speak for themselves always makes for a better end result. When we make lamb tacos, we season the lamb with sea salt, good olive oil and let the oak take care of the rest. The rich flavor of lamb that has been rendering over the Hill Country's finest timber is incredibly delicious for shredding onto a freshly griddled tortilla. Add a lime squeeze, some pickled vegetables, a sip of cold beer and life is good.

You have to be there to fully appreciate the experience of a post oak sunset.

The best type of space heater during the chilly days of January in South Texas. Smoked elk lasagna coming right up. 🔥

The first hunting camp of 2026 is a wrap. Check out some of the menu highlights 👇

🔥Rigatoni with elk sausage and calabrian chili vodka sauce
🔥Quail quesadillas
🔥Traditional South Texas pork tenderloin and chorizo disco tacos
🔥Mesquite grilled ribeyes with chimichurri
🔥Elk steaks with whiskey mushroom gravy

With a cold front on the way, we broke out the rib stickin' recipes.

Cast iron baked gnocchi with garlic, pancetta and basil.

The other side of Texas BBQ. Long-bone ribeye's soaking up burning mesquite, while the plancha delivers the sear.