Download our Father’s Day Menu in PDF format. (62 KB)
From the Smoker
We’ve been smoking a variety of meats, poultry, fish, shellfish and vegetables for about 15 years. We’ve learned to start with great product, brine or rub it with our own spice blends, and follow the universal advice we’ve heard from some of the nation’s finest pitmasters – Low and Slow. We use a blend of not quite dry hickory and oak, keep the temperature between 150 and 200, take our time and let the smoke work it’s magic. Ribs are on for about 4 hours, chickens about the same, and brisket for 11 – 14, usually overnight.
Sauce is always on the side – we make two. The first is a traditional Texas or Kansas City style, tomato based sauce, and the second is more typical of North Carolina, in that it has a vinegar base. Some prefer the first on beef, and the second on pork, but the choice is up to you. Enjoy!
All Natural Beef Tenderloin
St Louis Style Ribs
A little bigger than baby backs, a bit more meat on them, moister, succulent.
Full ......... $16.
Half Racks ......... $10.
Smoked Beef Brisket
Sliced, ready to warm and serve, a pound serves 3 - 4.
By the pound ......... $8.95/lb
Slow Smoked Pulled Pork
R
eady to warm and serve, a pound serves 3 - 4.
By the pound ......... $8.95/lb
Smoked Chickens
All Natural Alison’s, brined, rubbed, smoked.
Each ......... $12.95
Half ......... $7.95
Sides By the Quart ......... $9.
Twice Baked Potato ......... $3/each
Grilled Corn on the Cob ......... $2/each