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Slow smoked to perfection over oak and simply seasoned with salt & pepper. Sliced to order and a fan favorite!!
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This is NOT Granny’s corned beef. This is Slow Hand style.
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All beef sausage with just the right of amount of heat.
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From the loin. Baby backs are the leaner porkrib.
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Pit Master’s favorite rib. Cut from the sparerib (which comes from the belly). The St. Louis rib is typically meatier with a bigger bone and is higher in fat (fat = flavor).
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We smoke our pork butts for hours, then shred, chop, & blend with our mustard vinegar sauce - the only meat we serve with sauce.
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Brined and rubbed with our house jerk spice, smoked and fried crisp to order.
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Cream, buttermilk and sharp cheddar. Rich and delicious!
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Choice of Ranch, Blue Cheese or Vinaigrette
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Add your protein of choice and smother with all the extras.
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As a key lime pie should be, sweet and tart with a graham cracker crust.
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Ahhh Bread Pudding...it’s comfort in dessert form!