Smoked for 16 hours and rested for an additional 10-12 hours.
Smoked for 10 hours, then rested for 12-15 hours, the pork is tossed with vinegar sauce to order and full of flavor.
the flavors of Thanksgiving and BBQ combined for a savory and buttery turkey breast. Finished in butter, it’s the sleeper hit of the menu.
Pork Spare Ribs:
Seasoned with 16 mesh black pepper and seasoning salt, the pork ribs benefit from a six hour cook, then are wrapped in glaze and rested for 2 hours to yield a fall off the bone tender meat.
Cold smoked for 4 hours then smoked for an hour before service, house-ground blend of pork and beef for well-balanced, hearty sausages.
And more, available for dine in, to go, and catering. View our full menu