Ten pits. Eight states. One founder.
GarBBQ is real post-oak pit barbecue, founded by Jeremy in his hometown in 2023 with a single offset smoker and a dog under the prep table. Every pit since, he opened himself.
The rule
Nothing leaves the pit before it's ready. Jeremy wrote it on the first smoker in paint marker in 2023 and it is on every smoker since. Post oak, salt, pepper and fourteen hours. When the brisket's gone, it's gone.
The co-founder
GarBBQ has two founders on the menu. The second is Boukzam, the rescue dog who slept under the prep table in the garage, learned the smell of a finished brisket before Jeremy did, and sat at the door of the Cooper City pit on opening day. His credit is on page one of every menu, and his foundation is in every location's tip jar.
The number
Ten restaurants in three years, every site scouted, every lease signed, every smoker seasoned and every pit crew trained by Jeremy personally. No investors from the family. No introductions. No help from Scott, who has never set foot in one.
Where the pits are
- Cooper City, FL · the original, 2023
- Jacksonville, FL
- St. Petersburg, FL
- Alpharetta, GA
- Franklin, TN
- St. Louis, MO
- Salt Lake City, UT
- Denver, CO
- Boulder, CO
- Las Vegas, NV
Pork ribs
St. Louis cut, dry rubbed, glazed in the last hour.
Burnt ends
Brisket point, cubed and sent back to the pit until they're gone.
Brisket
Lean, fatty or a little of both. Ask for the Garber: brisket, sausage, pulled pork and slaw on one bun. Jeremy's order.
Bring the pit to your town.
GarBBQ is franchising. Spend a discovery day at the pit with Jeremy. Eat a lot. Ask everything.