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 Smoked Meats 

Our meats are hand selected, rubbed in house made seasoning blends, then smoked using Texas Oak resulting in great flavor and moisture. 

Prime Rib

Smoked a minimum of 12 hours resulting in tender, juicy slices. We start with full brisket that's been coated with house made seasoning to make a perfect bark and smoke ring bound to melt in your mouth.

Tri-Tip

Pork Loin

Pulled Pork

Pulled PorkHand rubbed butts that are smoked until they are just right- falling apart and juicy. pulled and mixed with with barbecue sauce that is just sweet enough.

Prime rib roast smoked to preferred temperature. Using the same house made seasoning, our prime rib is smoked to an exquisite medium rare to medium.

Brisket

Our favorite and a crowd pleaser! Smoked to impart an oak flavor that enhances this unique, california cut.

A versatile protien that is sliced to serve. Complement with a seasonal chimichurri or tailor the flavor profile to match your taste.

THE WHOLE DAMN HOG

For those that like a presentation: A suckling pig injected full of flavor. Served skin side down and pulled. Makes a great addition to a taco bar, as well.

Jamaican or Sweet Glazed
Pork Belly Burnt Ends

Jamaican or Sweet glazed Pork Belly Burnt ends coated in mustard and seasoning, then smoked strategically until candied. Served up with our house made habanero mango sauce or sweet Memphis bbq on the side.

Chicken Quarters or Drums and Thighs

Chicken Quarters or drums and thighs dark meat, flavorful and moist. choose to keep the quarter whole for a refined aesthetic or portioned out. either way, these morsels are sure to satisfy.

Pulled Chicken

Tender thigh meat pulled then sauced in sweet and tangy barbecue sauce.

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