Named after a song from a post-punk doom metal band, Night Goat Barbecue is a slow and heavy craft barbecue popup by Chef Vaughn Good of Fox and Pearl. At the end of 2020, Chef Good decided to expand his live-fire cooking venue outdoors. In the woodyard behind his restaurant, he began occasional Saturday night smoke sessions to prepare barbecue for weekend carry-out. Night Goat Barbecue quickly became a next-generation riff on Kansas City’s revered barbecue tradition. Each cook session begins with the same premium-quality, pasture-raised meats used inside Chef Good’s flagship restaurant. The meats are butchered and trimmed in-house, seasoned and rubbed, then slow cooked through the night over a fire made of oak and hickory logs. As Sunday morning dawns, the pit renders freshly smoked briskets, whole chickens, pork shoulder, handmade sausages as well as the occasional whole trout or Tasso pork steak. Night Goat’s menu changes weekly, and the smoked meats may be purchased by the pound or the plate. The plates come with the chef’s signature vinegar-based barbecue sauce, hot sauce, house pickled vegetables and artisanal Caramelo pork fat flour tortillas. Online orders open at 2 p.m. Saturday. Pickup is 10 a.m. to 2 p.m. on Sunday, carry-out only. Follow @nightgoatbbq on Instagram for the weekly menu and order at foxandpearlkc.com. Stay Tuned: In spring 2021, Chef Good will add a handmade custom offset smoker from Primitive Pits to the woodyard