First, there’s pulled pork– slow smoked and drenched in thick, red, this-isn’t-vinegar-country barbecue sauce. Barbecue like this is the reason they make extra thick napkins and re-enforced paper plates. This is barbecue you eat outside, where it tastes best. Where nobody ever, ever gets in trouble for an over-loaded bun.
Then, there are the ribs– Award-winning, dry rubbed, smoked in cherry and hickory. These are hand-selected, rubbed with the perfect blend of salt, pepper and seasonings we can only tell to family. If you want to know exactly how we do it, you’ll have to adopt us. Otherwise, just let us keep smoking ribs so good they’ll make a sauce man smile.
From time to time, there’s pork loin, juicy, slow-smoked and seasoned. When it comes A’Round, get it quick, because supplies and cook times are limited.
Brisket– A mouth-watering cut of tender beef brisket, spice-rubbed and smoked so beautifully that judges don’t know whether to come at it with a ribbon or a fork. We do try to have plenty, but you might want to get in line in front of the judges, just in case.
Chicken– This is tender, whole, chicken — perfectly smoked so that it’s crisp on the outside, and juicy on the inside. It’s not easy to cook a chicken this delicious, but man, is it easy to make one disappear.
Market pricing per pound.
There are home style green beans, creamy cole slaw, brown sugar baked beans and potato salad that will change your life. A half pan serves 10–12 people and a full pan will serve 20–24 people.
Smokey sweet with our famous pork.
Home-style with thick-cut bacon.
Cool, crisp and a tiny bit sweet.
Creamy, authentic, and so Midwestern.