All meats are smoked using seasoned split wood logs on a reverse flow woodstick burner. No charcoal, gas, or electric burners used here!
Smoked to tender juicy perfection.
Salted, cured, and then smoked to juicy perfection. A little salty but full of flavor.
Salted and cured with less sugar than our corned beef, and then smoked to juicy perfection. A little salty but full of flavor.
Salted, cured, and then smoked.
Smoked and then mopped in our house BBQ sauce. Cooked until it is fall of the bone tender.
Rack of beef back ribs with a small bbq sauce.
Smoked and then mopped in our house BBQ sauce. Cooked until it is fall off the bone tender. A lot more meat than back ribs.
Strips of short ribs cut lengthwise across the bone. Marinated and then grilled to juicy perfection.
Smoked and then grilled to a juicy medium rare. A little more chew than traditional steaks, but a lot more flavor.
Smoked and then marinated in a spicy jerk sauce. This has a lot of heat.
Note: Because of the smoking process, the chicken will look pink even though it is fully cooked.
Smoked and then marinated in a peri peri sauce.
Note: Because of the smoking process, the chicken will look pink even though it is fully cooked.
Choice of: Carolina, Smoked Pepper, Buffalo Blue Cheese, Hot Buffalo, Flaming Hot, Thai Sweet and Sour, Honey Garlic, Jerk, or Honey Garlic Jerk.
Note: Because of the smoking process, the chicken will look pink even though it is fully cooked.
Made from the "point" half of a smoked brisket, then marinated in a sweet sauce. Also called meat candy, these are tender, juicy, and full of flavour.
Available on the weekends only. Limited quantities.
1/2 lb smoked brisket plus any 2 sides.
2 bones smoked beef back ribs plus any 2 sides.
1 bone smoked short ribs plus any 2 sides.
1/2 lb Korean short ribs plus any 2 sides.
1 lb Korean short ribs plus any 2 sides.
1/2 lb smoked tri tip plus any 2 sides.
1/4 smoked chicken (leg and thigh) plus any 2 sides.
Note: Because of the smoking process, the chicken will look pink even though it is fully cooked.
1/4 smoked chicken (leg and thigh) plus any 2 sides.
Note: Because of the smoking process, the chicken will look pink even though it is fully cooked.
Beef & Chicken: 1 lb brisket, 1 lb beef back ribs, 1/2 lb tri tip, and two 1/4 chicken pieces. Served with bread and a small house BBQ sauce, plus any 2 sides. Feeds 3-4.
Upgrade your sides to large for $8.
Brisket & Ribs: 1 lb brisket, 1 lb beef back ribs, and 1 lb short ribs. Served with bread and a small house BBQ sauce, plus any 2 sides. Feeds 3-4.
Upgrade your sides to large for $8.
Ribs: 1 lb beef back ribs, 1 lb short ribs, and 1 lb Korean short ribs. Served with bread and a small house BBQ sauce, plus any 2 sides. Feeds 2-3.
Upgrade your sides to large for $8.
1 lb brisket, 1 lb beef back ribs, 1 lb short ribs, 1/2 lb tri tip, 1/2 lb corned beef, two 1/4 chicken pieces, and 2 beef sausages. Served with bread and a small house BBQ sauce, plus any 2 sides. Feeds 4-6.
Upgrade your sides to large for $8.
2 lb brisket, 1 rack beef ribs, and 3 1/2 lb chicken legs. Served with bread and a small house BBQ sauce, plus any 4 sides. Feeds 6-8.
Upgrade your sides to large for $16.
1 lb Korean short ribs, 1 lb short ribs, 1 rack beef back ribs, 2 lb brisket, 3 1/2 lb chicken legs, 1/2 lb jalapeño poppers, 4 cornbreads, 2 coleslaws, and 2 smoked beans. Feeds 10-12.
Make it a combo: Add small fries + can for $5.
cheese $1, caramelized onions $1.50, coleslaw $2, bacon $4.50, sirloin patty $7, brisket $8.
1/4 lb smoked pulled brisket topped with our house BBQ sauce, mayo, mustard, and sriracha sauce.
1/4 lb smoked pulled brisket with an apple chipotle blend and pickles.
1/4 lb smoked corned beef brisket with mustard.
1/4 lb smoked corned beef brisket with mustard.
1/4 lb smoked Montreal-style brisket with mustard and pickles.
1/4 lb smoked Montreal-style brisket with mustard and pickles.
6 oz smoked sirloin burger with pickles, lettuce, ketchup, mustard, and burger sauce.
1/4 lb ground beef brisket burger with pickles, lettuce, ketchup, mustard, and burger sauce.
Beef bacon, lettuce, and tomato.
6 oz sirloin burger with smoked pulled brisket and mac and cheese.
6 oz smoked jerk chicken (boneless leg) with spicy jerk sauce.
Note: Because of the smoking process, the chicken will look pink even though it is fully cooked.
6 oz smoked tandoori chicken (boneless leg).
Note: Because of the smoking process, the chicken will look pink even though it is fully cooked.
Beef sausage served on a bun with ketchup, mustard, and relish.
Pulled brisket, ground beef, beans, jalapenos, tomatoes, and a blend of spices.
Macaroni in a creamy cheese sauce with smoked pulled brisket.
Macaroni in a creamy cheese sauce with smoked jerk chicken.
Macaroni in a creamy cheese sauce with beef bacon.
Fries topped with smoked pulled brisket, cheese curds, and smoked gravy.
Fries topped with smoked jerk chicken, cheese curds, and smoked gravy.
Fries topped with beef bacon, cheese curds, and smoked gravy.
Fries topped with cheese curds and smoked gravy.
Fries topped with smoked brisket chili and cheese.
Fries topped with a creamy cheese sauce.
1/2 lb jalapeno peppers stuffed with cream cheese, cheddar cheese, and bits of smoked meat.
Special orders must be placed at least one week in advance.
Salted, cured, and then smoked to tender juicy perfection.
Marinated in our special blend of herbs and spices, and then smoked until it is fall off the bone tender.
Crispy hand cut fries.
Potatoes mashed with garlic and chives, and topped with smoked gravy.
Sliced potatoes in a cream sauce and topped with cheese.
Available on the weekends only.
Macaroni in a creamy cheese sauce.
Shredded cabbage and carrots in a creamy dressing.
Kernels of corn in a jalapeno butter sauce.
Smoked beans in a sweet and spicy maple sauce.
Mini loaf of our house-made cornbread.
Choice of original or jalapeno.
Our special house BBQ sauce.
Our special house smoked gravy.
Meat can be ordered hot or cooled and wrapped to reheat later. To reheat, put the meat your oven at 250° until it reaches an internal temperature of 160°f. This can take 1-2 hours depending on how much meat there is.
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