In spring 2016 on Smolensky boulevard a joint project of Arkadiy Novikov, the Moscow street food and founders of the Ferma Burger project Fedor Tardatyan and Maxim Livsi – Brisket BBQ was opened.
In August, 2015 Fedor Tardatyan, Maxim Livsi and Chef Aleksey Kanevsky got training in Austin (State of Texas) with the participation of Chef of one of the most popular local BBQ restaurant Freedmen's.
In November of the same year in Moscow according to the brought drawings there was manufactured and tested the smoking shed or a smoker (pit) for preparation of brisket, ribs and homemade sausages at a low temperature without conservants and marinades, functioning by the slow-cooking principle (till 18 o'clock). It turned out to be exactly as in the best Texas BBQ.
The smoker is placed at the open kitchen of Brisket BBQ, thus allowing observing the process of preparation of the meat alive, and became the main element of the interior. The smoking shed works within 24 hours.
Alexey Kanevsky – an experienced Chef, the hereditary culinary specialist, the person in love with meat, and after training in Texas - having a proud rank of a pit-master, is heading kitchen of Brisket BBQ.
Brisket BBQ Manifesto implies using only marbled meat from Black Angus cattle.
The meat is not marinated. There is no usage of chemical additives, nitrite salts and flavor enhancers.
There are only two spices - salt and pepper.
Brisket BBQ Menu offers a classic Texan BBQ menu, which includes the famous brisket, beef and pork ribs, sausages, chicken, pork shoulder, pulled pork, and homemade sauces
The meat is prepared during all night using Slow & Low technology so that we can feed our guests all day with high quality meat.
Animals grown for Brisket BBQ are not subject to stress and are raised free-range in accordance with international standards of quality.