Wood. Smoke.
Bone. Fire.
🔥 BBQ from Philly to NYC 🦴
BBQ that refuses to apologize for being north of the Mason-Dixon. Real wood. Real time. Real good. Drop-off catering only right now; pop-ups planned for fall.
From the pit / recent cooks
The proof is in the bark.
Sliced brisket. Ribeye. Smoked mac. Glazed wings. Cedar-plank salmon. Loaded beans. Recent cooks from our pits—what's available changes with the event.
Actual food from actual cooks. No stock-photo smoke.
Bring this to your event →Philly to NYC and Everywhere Between
Every BBQ purist will tell you the Northeast doesn't getBBQ. They're right — and that's exactly why we're here.
We're not trying to be Texas. We're not trying to be Kansas City or the Carolinas. We're building something that works for the I-95 corridor — the wood we can source, the weather we cook in, the crowds we serve from Philly to NYC.
And we're building it from day one. Drop-off catering first, pop-ups planned for fall, growing from there. Every cook is documented. Every lesson is shared. This is BBQ, built in public.
The Chefs
One from Philly. One from New York.
Both raised on family cookouts. Both still cooking.
Detrick
PhillyBig Bowtie · Technique · The road stories
Family griller since 14 — was on the fire at his own birthday party. Twenty years on the road working in music has him eating everything from a salt-and-pepper rack of lamb in Madrid's oldest restaurant to BBQ joints in Texas, England, and everywhere between. Brings the philosophy: keep it simple, trust the basics, watch your grill.
Kenny
New YorkLittle Bowtie · Host · The reason we're here
NYC by birth, upstate by zip code. Started grilling at 16 — too young, according to the family, but when it's in the soul you let it happen. The whole Sticks & Bones idea started with Kenny getting tired of showing up to cookouts and being served bad BBQ. So we stopped complaining and started cooking.
“We're not one of the cities where everybody's like, ‘oh yeah, you got to go.’ But it happens here. We grew up with cookouts and barbecues happening all the time. And some of the best ones being people in our families — we were some of the best pit master cats you could ever come across.”
— Detrick
Where We'll Be
We're just getting started. Here's the timeline.
Catering
Availability is limited and demand is high. Right now we're taking drop-off catering only across Philly, Jersey, and NYC.
Start a Drop-Off Inquiry →Sunday Pop-Ups
We're planning our first Sunday pop-ups for fall 2026. Dates and locations are still being worked out. Subscribe and follow along—we'll share the details as soon as they're real.
Get The Drop →The Truck
The dream: a real Sticks & Bones rig rolling Philly to NYC. We're building toward it one cook at a time. Follow along for the journey.
Follow Along →Drop-Off Catering Inquiry
Availability is currently limited and demand is high. We're accepting drop-off catering inquiries only right now.
Staffed service, buffet setup, on-site cooking, and pop-up events are not available at this time.
What We Do
- ▸Drop-off catering for appropriate dates and routes
- ▸Packaged BBQ for your host or team to set out and serve
- ▸Custom menus based on headcount, timing, and transport
- ▸Game-day and holiday drop-offs when the schedule allows
- ▸Philly to NYC corridor, with travel considered case by case
Not available right now
- Staffed service or buffet attendants
- Buffet setup at the venue
- On-site cooking, public pop-ups, or vendor service
- ▸Still interested? Use the form for drop-off only.
What happens next
We'll check the date, travel, and size of the event, then reply within one business day with availability and next steps. Your date is locked after the quote, contract, and deposit are confirmed.
Takes about a minute. No commitment, no newsletter signup, no mystery sales call.
Follow The Journey
Every cook. Every city. Every lesson. We're documenting the build in public.
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