The Story
Meet the Pitmaster
Da Crack Houze isn't a chain. No franchise, no corporate recipe book. One pit, one pitmaster, food dialed in over years.
Cory Mc
Cory has been building something her whole life. She just didn't call it a restaurant until now.
She spent years at Franklin Barbecue in Austin, Texas, one of the most respected BBQ joints in the country, finishing cooks, managing the fire, and learning the craft from the inside out. Not waiting tables. The pit.
Years of restaurant experience and recipe development gave her a foundation most vendors don't have. She didn't open Da Crack Houze with a concept. She opened it with a catalog of food that had already been built, tested, and rebuilt.
She always wanted to make something of her own. Now she has.
“The smoke is patient. You can't rush it and you can't fake it. Real wood, real fire, real food.”
Meet Scarlett
The 500-Gallon Offset
Scarlett is a 500-gallon wood-only offset smoker. No propane. No pellets. No shortcuts. Just fire, smoke, and time.
She's a custom Primitive Pits build out of Georgia, made to order and 8 months in the making. This is not an off-the-shelf rig. Every weld and every inch was built for one thing: low and slow Texas barbecue.
By the time the window opens, that meat has already put in its hours. The mac and cheese runs through Scarlett too. Everything does. That's the whole deal.
The Obsession
The Mac & Cheese
Cory has always been big on cheese and mac. It's a thing. The Da Crack Mac started simple and got built up version by version until it became the $25 dish it is today.
Ultra-creamy mac, choice of smoked meat, jalapeños, pickled onions, sour cream, and a BBQ sauce drizzle. It's the one people come back for.
Straight Off the Smoker
The Work
