18 Hours Texas Barbecue Description

A spinoff of Jianguo Lu’s Garlic BBQ, 18 Hours opened last December with a slew of central Texas-style low-and-slow smoked meats, fired away in the smoker for – as the name above the door suggests – up to 18 hours. 

Backed by co-founder of Garlic BBQ and Garlic Turkish restaurant Emre Gurel along with business partner and pit master Yigit Turkmen, the two have launched a meat-lover’s lineup of a menu, plus BBQ favorites sides, sliders, and sets. 

Like a true Texas BBQ joint, meats can be ordered in 100-gram portions so diners can mix and match to create their ideal tray, all to the backdrop of a stop sign red 500-kilo branded smoker as the venue’s focal point.