The core of the menu
These seriously are the best ribs you'll ever have. So much flavor that they do not need sauce.
Cooked 12–14 hours until it pulls apart easy and stays rich and full of flavor.
Smoked, cut, and finished tender inside with a rich, caramelized outside.
Slow-smoked and served hot with peppers and onions.
Brined and roasted until tender all the way through with a crisp, seasoned skin.
Seasoned, BBQ, Jerk... however you want them.
A few things we make outside the usual lineup
Smoked, cheese stuffed jalapeños wrapped in sausage and bacon. A lot of heat and a little sweetness. Minimum of six per order.
Seasoned and smoked tender. Finished with a light glaze and sliced thick.
Slow-cooked on the smoker with a deep, steady heat and full flavor.
Slow-roasted and served on-site. Pricing and details depend on the event.
Sold by the 1/2 pan or full pan
Rich, creamy mac and cheese cooked on the smoker with deep flavor.
Slow-cooked beans with sausage, bacon, and beef. Rich, savory base and just a touch of sweetness.
Smoked sausage, peppers, onions, and rice cooked down together with a bold, steady heat.
Fresh, crisp, homemade slaw with a clean, balanced dressing.
Roasted until tender with a light char and natural sweetness.
Seasoned and roasted.
Good extras to put out and share
Fresh, chilled, and easy to snack on with a light, tangy bite.
Cold, crisp, and sharp with a clean bite.
Fresh-made with a roasted flavor and a clean, balanced heat.
Hot, creamy, and smoked with a steady kick . Sold by the 1/2 pan only.
A warm, layered dip. My mothers recipe. Sold by the 1/2 pan only.
Made in-house and served with the food
Sweet apricot with a noticeable habanero kick.
Made with cherry soda for a smooth, sweet flavor.
Fresh herbs, garlic and oil.
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