The Menu

Prime-grade brisket, oak and maple smoked low and slow for 14+ hours.

Better than brisket. Massive plate ribs, each rib is a pound of meat.

Bone-in Boston butt, slow smoked for 12 hours.

One pork shoulder smoked and pulled, which yields 20 – 24 sandwiches depending on serving sizes. Includes buns and homemade sauces (Memphis and Vinegar available).

Full spare rib slab is generally 12 – 13 bones.

Brined and smoked over post oak. Crispy skin, juicy bird.

3lb fillet, seasoned with Ed Gaile BBQ salmon rub and smoked on cedar plank.

Maple syrup/brown sugar cured and smoked over apple wood.

My rendition featuring sharp white cheddar cheese!

Whole hog, market price. Pre-order required for events and large gatherings.

Coleslaw that brings the flavor - no boring slaw here!

Nice and chunky and full of flavor as it should be.

Cheese overload.

Slow-baked beans with brisket burnt ends.

Sweet, custardy corn pudding with a golden top.

Slow-cooked collards with smoked ham hock.

Classic Southern banana pudding with vanilla wafers.

Double chocolate pudding with a graham cracker crust. Cream cheese layer with whip cream topping

Whatever fruit is in season: peach, apple, blueberry.