Texas is known for it's beef, and our brisket will make you feel like you're at a Texas smokehouse. We use only Certified Angus Brisket, because it has the right amount of marbling so that every bite is juicy, tender, and mouthwatering. We cook our briskets the old fashion way realizing there are no short cuts. Our briskets are slow smoked over Red Oak typically for 16 hours, until they're moist, juicy and perfectly tender. ****************************** 10-13 lbs $300 (A La Carte feeds aprox 10-20 people) 14-17 lbs $400 (A La Carte feeds aprox 15-28 people)

This pulled pork won 1st place in the NYC BBQ Cook offs People's Choice Competition 5 YEARS IN A ROW! It was inspired by traditional Kansas City BBQ. It starts with my secret “Award Winning Injection." Once injected, it marinates overnight before adding our Sweet & Savory Dry Rub. It's Cooked “Low & Slow” over Oak & Apple Wood, and glazed with our Award Winning BBQ Sauce until it literally can be pulled apart into juicy morsels of delicious smoky pork. Find out for yourself why I won the People's Choice Award from 2013-2017. **************************** 1/2 Tray is (1) whole pork shoulder $80 (A La Carte feeds aprox. 7-10 people) Full Tray is (2) whole pork shoulders $150 (A La Carte feeds aprox. 15-20 people)

Another consistent winner on the BBQ Circuit. I offer both traditional Kansas City Style Pork Ribs, rubbed with a sweet & savory Dry Rub, and smoked “low & slow” over Oak & Apple wood until they're, the perfect tenderness. I then finish them in the smoker “Wet” with my award-winning BBQ sauce until it caramelizes for the perfect flavor. My ribs are ready when they're “Fall off the bone tender”. Also available “Dry” without sauce, or sauce on the side ****************************** 1/2 Tray (3) Racks $105 (A La Carte feeds aprox. 6-8 people) Full Tray (6) Racks $ 195 (A La Carte feeds aprox 12-16 people)

These thighs were my 1st Creation, when learning the art of “Low & Slow Q”. The current recipe has evolved from the original thigh recipe that I won the “NY Daily News BBQ in the Boros NYC Championship in 2012”. In fact, the current thighs won 1st place in the 2014 & 2015 "NYC BBQ Cook Off", as well 2nd Place in the the City of Rahway’s "Munch Madness BBQ Competition". A crowd favorite, full of flavor & seasoned with my secret sweet & savory “Poultry Dry Rub”, they cook low & slow over Oak & Apple wood, until they're “melt in your mouth” tender and juicy. I then caramelize them in my award-winning BBQ sauce. ******************************** 6 pieces $24

Prepared exactly the same as our award winning St. Louis Style Spares, except offered in the Loin Back Slabs. ************************** 1/2 Tray (3) Racks $105 (A La Carte feeds aprox. 6 people) Full Tray (6) Racks $ 195 (A La Carte feeds aprox 12 people)

Traditional Texas Style BBQ, my beef ribs are Certified Angus from the chuck so that every bite is a s juicy and flavorful as possible. Inspired by True Texas BBQ they typically cook “ Low & Slow” for 12 hours and come in slabs of 4 Bones.

A La Carte feeds 2-3 people.

2 pieces $20

3 Cheese Mac & Cheese: Made with Fontina, Parmesan, & Mozzarella, This old family recipe pairs perfect with traditional southern BBQ. ************************** 1/2 Tray $60 Full Tray $100

Cool, creamy homemade Cole Slaw is the perfect compliment to our smoked meats. ********************************* 1/2 Tray $40 Full Tray $65

Homemade corn bread ****************************** 1/2 Tray $40 Full Tray $65

1/2 Tray $40 Full Tray $65

Cool, crisp and sourced from fresh local produce, makes the perfect healthy choice to accompany our smoked meats. ************************* 1/2 Tray $40 Full Tray $65

Taking a BBQ Staple to the next level, is what we do. There's nothing ordinary about this potato salad, we 1st smoke our potatoes for some flavor depth, load the salad with savory bacon, diced jalapeno's and red onion. Lastly mix everything together with a classic dressing. ******************************************************************** 1/2 Tray $60 Full Tray $100