Fire Slave BBQ
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Fire Slave BBQ is a Low and Slow, Small batch Craft Texas Style Barbecue pop-up that is available only by pre-order for pickup on scheduled dates.
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17/05/2026
Dropping a small batch of our newest destination tee today at our booth ( #38) in Tumon for the MadCollab event with Primo Pizzakaya. Swing by, say hi, and grab some of the killer food we’ve got lined up. See you there ✌️
A recap from our April Chefs Counter Omakase featuring Chefs Terrence Leon Guerrero, Tom Akigami, and Dr. Mo-Ping Tham.
This evening carried a little more meaning than most—marking Chef Terrence’s final culinary showcase as he and his family close this chapter and begin a new journey stateside. His influence, passion, and dedication were felt in every course.
The dinner was thoughtfully curated around one core theme: family—something that connects us all, both in and out of the kitchen.
To our families, our team, our supporters, and everyone who joined us at the table—thank you for being part of something truly special.
Photos by forthcoming
Video by
#お任せコース
06/02/2026
We have you covered this Monday for the game. Get some sleep Sunday night and let us do the loooong hours of Texas style real wood fire cooking.
Place your orders now to pickup Monday morning before the game starts.
Click on the cashdrop link in our bio or stories. Last order is Sunday at noon.
On a separate note: will be open a little early with some breakfast specials like our smoked brisket fried rice and eggs, smoked chicken wings with a glaze of your choice (tangy bbq, coconut denanche, soy gochujang), bbq sauced pulled pork sliders, loaded fries with smoked bbq meat and few other things while streaming the game live in the dining room. Check it out. They’ll be open at 9am. BYOB 😉
Our brother with his inspired video of our Texas style barbecue in Guam 🇬🇺
🤙🏼 Nick & Walter
24/11/2025
Introducing the Riyenu (CHamoru Stuffing) Smoked Sausage: our experiment from last year, now perfected!
Frozen 4-packs available this week only, while supplies last. Follow our stories for release details.
We carefully handcraft our smoked links from scratch using fresh ingredients over a 2~3 day production process 👌.
Video highlights from this past weekend’s first Chefs Counter Omakase with Chefs Brendan, Tom, and Ethel.
Si Yu’os Ma’åse to the team and the amazing guests that joins us for this event 🙏🏼 we hope you enjoyed every course!
Stay tuned for the photos by
🎥:
#お任せコース
05/08/2025
We smoked some local donne’ peppers for our chefs counter event this past weekend and with the extras we’re doing some R&D for a house smoked denanche.
Big thanks to for these tasty 🌶️ peppers!
Stay tuned 😉
15/04/2025
Smoked Maguro 🐟 K**a
Yellow fin tuna collar marinated in a light miso and shoyu sauce, hot smoked for two hours with post oak, and glazed with a beautiful citrusy yuzu jelly glaze.
We had some great reviews from our small batch run a few weeks ago so we’ll be doing one more run this week! Try em 🤙🏼
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Website
Address
458 S Marine Corps Drive
Tamuning
96913
Opening Hours
| 11:30 - 14:00 |