*ALL SIDES ARE VEGETARIAN SELECTIONS
WITH THE EXCEPTION OF PORK & BEANS
ALL SAUCES ARE VEGETARIANMesquite Texas BBQ
All our meats are smoked over charcoal fires using either hickory or mesquite hardwoods. The advantage of using charcoal is that it sears in the smoky flavors and adds depth that cold and hot gas smokers cannot. The ending result is flavor through and through with some crisp outside portions. All our proteins are cooked low and slow overnight, then served fresh the following day.
HUSHPUPPIES: The American South has long incorporated corn and its derivatives as a staple of the Southern diet. Hush puppies are half-dollar sized balls of fried cornmeal batter, typically served with butter. The name originates from fishermen and cooks tossing bits of fried batter to the dogs in an effort to hush the begging puppies.
BEEF BRISKET: The lower pectoral region of the beef cow. The brisket requires special cooking techniques in order to break down the strong connective tissue. Specific temperatures and cooking times turn an otherwise leathery cut into moist and tender perfection. When barbecued, brisket is often referred to as the National Dish of The Republic of Texas.
PORK BUTT: The cut of pork derived from the top portion of the shoulder. It is used in many American dishes and is also known as Boston butt, the shoulder, or picnic. The pork butt is one of the best cuts for slow roasting or smoking and is commonly used for pulled pork.