What’s cookin’?
Beef Brisket
Where’s the BEEF? Right here, baby! We only use prime grade, full packer briskets. They are hand-trimmed, rubbed simply, and cooked low and slow for 10+ hours, then rested extensively to retain maximum juiciness. Order it sliced or chopped, your choice, but either way, you’ll barely need any sauce to get that true BBQ taste. Don’t worry, great sauce is included.
Beef Brisket Burnt Ends
If there ever was a meat candy, this is it. The juicy, flavorful “point” end of the whole brisket is cubed, sauced, and put back on the smoker for some extra time to render further and develop that sweet, soft, and sticky texture that makes up one of the true greatest delicacies of BBQ.
Note: An order of Burnt Ends must accompany an order of Beef Brisket
Beef Ribs
Made famous by the opening credits to the Flintstones (or by Texas BBQ), these beef plate ribs make for some tasty, juicy, tender BBQ. They are kind of like Burnt Ends on a stick, but without all the sauciness. My Beef Ribs are rubbed simply and smoked low and slow for over six hours. These are not like pork ribs at all. Racks typically come in three-bone plates, and each bone has over a pound of cooked meat on it. It’s a hefty meal in itself or great for sharing. A real treat that makes for some serious BBQ.
Pulled Chicken
There are so many things that make this chicken stand out. First, an overnight dry brine helps deliver flavor and keep it juicy. Second, hand pulling makes sure all you get are the best bites. And finally, it is so versatile, you can use it in anything – sandwiches, salads, nachos, quesadillas, white bean chili, etc. We typically use bone-in skin-on breasts, but if you like dark meat, we can add thighs to the mix as well. Always served with homemade Alabama White BBQ sauce that adds a little bit of tang and a kiss of heat to this tasty chicken.
Chicken Wings
Probably my favorite thing to make on the smoker. A real crowd-pleaser and the sign of a true party. It all starts with fresh, never frozen wings – flats and drums, marinating overnight in a touch of olive oil and a dusting of dry rub. Then, they get a couple hours of low smoke before turning up the heat to crisp the skin and caramelize the glaze of your choice of two sauces - Malaysian Sweet Chili or Pineapple BBQ. The first is not too hot, the second not too sweet, both just right. Always served with ranch dip. On a scale of 1 to 10, my friends have rated these an 11 time after time!
Pulled Pork
Pulled pork is classic BBQ at its finest. So much care goes into giving these bone-in Boston Butts max flavor inside and out. A seasoned injection gives a flavor punch throughout, and a savory dry rub helps give it that tasty bark. Smoked low and slow for over eight hours and then rested to stay juicy. Finally the meat is hand pulled to get rid of all that unwanted fat, so that every bite is clean and delicious.
St. Louis Ribs
We’re looking for meaty, so that’s why we prefer St. Louis Ribs over Baby Backs. Hand-trimmed to leave only the good stuff, then rubbed simply before a long, low smoke. But not too long. We’re looking for a smooth bite, not quite fall-off-the-bone. (Think of it as “al dente” pasta) Finally, we paint the racks with a honey-sweet BBQ sauce before going back on the pit for some extra time caramelize into a perfect, silky glaze.
Beans
Some would call this side a meal on its own, but it works great on the plate next to some smoked meat. Bacon and a combo of sautéed onions and bell pepper, along with tender navy beans, form the base of this sweet and savory side. Along those lines, diced Honeycrisp apple and pulled pork really fill out the recipe. The entire batch is then smoked for an hour til it’s bubbly and full of flavor.
Sweet Potato Casserole
A traditional take on this classic side, with a twist. Sweet potatoes are first smoked whole, then mashed and combined with the rest of the ingredients, then finally topped with a sweet pecan crust. Back in the smoker it goes to cook and finish.
Mac n Cheese
Of course, we love the meats, but there’s something about Mac n Cheese that is irresistible. This tray of ooey-gooey goodness is packed with three hand-shredded cheeses, and of course, elbow macaroni. A three-step smoking method gets that smoke flavor into the dish and ensures an even mixture of noodles and cheese throughout. Soooo good!
Pineapple Casserole
I know what you’re thinking. I thought the same thing myself when I moved to the South and saw this on the table at Thanksgiving Dinner. But trust me, this stuff is the jam. It goes great with savory BBQ. A pineapple mixture topped with hand-shredded cheese, then a crispy Ritz cracker topping, is cooked in the smoker til bubbly. What you end up with is a sweet side with a hint of smoke that almost feels like dessert on the plate. And who doesn’t want more dessert?! In fact, try it with a scoop on vanilla ice cream!