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Rock'n'food barbecue smoker was born in 2018.

For two years we have traveled with our food truck to the best street food events throughout Italy to offer our sandwiches with strictly cooked and smoked meat at the Barbecue.

In 2020 in full pandemic we decide to stop and open the first store in the Castelli Romani of cooked and smoked meat on the barbecue.

Our flagships are:

PULLED PORK (pulled pork) It is a typical dish of North Carolina, but for many years it has also been widespread in Europe.We use pork neck, also this cut of meat needs a long cooking that allows it to absorb in the superficial zone the aroma of the wood and gives the possibility to become a very soft and juicy meat. IF YOU HAVE NEVER TASTED IT, TRY IT

PEPPER STOUT BEEF: BEEF BRAISED IN BEER
It is a typical Irish dish revisited in the barbecue, the beef chuck roll is used because it is a cut of meat that has a good percentage of fat and connective tissue. This course also needs very slow cooking. In the first 4/5 hours the meat is placed on the grill to absorb some of the aroma of the wood, after which it is transferred to a pan with the addition of peppers, onion and stout beer and repositioned in cooking in the barbecue for another 4/5 hours. When cooked, the meat is frayed and mixed with the other ingredients. SO MUCH ROBBBA !!!
In our menu you can find it with the name of a historical rock group "LED ZEPPELIN"

The BRISKET also defined as "King of the Barbecue". We use the beef brisket, it is a very tough cut of meat but after about 12 hours of cooking at low temperature we manage to make it a very soft and juicy meat. A PLEASURE FOR THE PALATE

Also not to be underestimated are our beef burgers, Norcia sausages (always cooked on the barbecue)

Our off-menus (pork knuckle, Apulian bombette, our fantastic meatballs with the heart of cheddar and more)

The fried menu (fried potatoes with double starch and the mix of artisanal fried foods)
And finally our selections of craft beers.

You just have to come and try our products 👍🤟