ABV 6.9%

ABV 6.9%

ABV 6.9%

ABV 6.9%

ABV 6.9%

ABV 6.9%

ABV 4.5%

ABV 6%

ABV 6.9%

ABV 6.9%

ABV 6.4%

ABV 6.4%

ABV 6.4%

ABV 6.4%

ABV 6.9%

ABV 6%

ABV 7.5%

ABV 8.5%

Succulent brisket, mouth-watering pork belly, and delectable slaw, piled high on a toasted brioche bun. Named after our partners, Smokin J's BBQ.

Pork belly, housemade boursin (garlic cheese), and garlic roasted tomato on a brioche bun.

This is BBQ on a bun. Slow-smoked pulled pork, perched on a bed of slaw and pickles, overflowing a toasted brioche bun.

This is one heaping burrito! Combine your choice of meat/veg with dirty rice, Oaxaca cheese, and chimichurri, then add the bulk-ups of your choice to create a burrito that carries some weight. Burritos are not vegetarian.

All the goodness of a burrito, but in a bowl. I know, how did we ever think of this completely original idea that you can't find anywhere else. Pure genius, really. Can be made vegetarian (will sub out dirty rice for slaw)!

If we reached deep into your mind, pulled out the best dream you've ever had, smoked it for 12-16 hours, and served it on a golden platter, it would taste something like this.

The little piggy who went to the market came out succulent and full of flavor. Our pulled pork is dry-rubbed and smoked for 12-16 hours before being pulled to order.

Ok, fine, this is an imposter in the meat section, but try a forkful of this baby and you may forget it grew on a tree. We smoke our jackfruit for 1-2 hours before it gets sautéed to order in our house-made bbq sauce.

This is what bacon wants to be when it grows up. Our belly is smoked, braised, pressed and chilled overnight, and then finished in the fryer. 96 hours to make, 2 seconds to devour.

House-made beef hot links with a little bit of spice that makes everything nice. (One link is roughly 1/2 lb.)

Hormone-free chicken thighs, pickle brined and bathed in buttermilk. This is some knee-slappin, lip-smackin good chicken!

The dirtiest rice, with a bit of spice…and pulled pork…and brisket.

Creamy and gooey with our house-made three-cheese sauce.

Trust us, you like this slaw. Fresh chopped cabbage in our house-made slaw sauce. Simple and perfect.

So good you'll be hooked. Navy beans smoked in pork stock and bbq sauce, with chopped onions, chopped peppers, and chunks of smoked-then-braised-then-fried pork belly.

Baked from scratch and served with house-made honey butter.

One piece of delicious pork belly. A fine addition to any meal or snack.

Just like Mama made it. White meat from our smoked chicken, pulled and tossed with a bit of mayo, chopped celery, and chopped grapes.

Most commonly uttered word after someone eats our fries: "Damn!" (NOTE: fries are prepared upon your arrival to ensure they are fresh. Please plan on waiting 3-5 minutes)

Simple, tasty, fries. Served hot with our house-made ketchup.

Marinated cucumbers with a bit of a kick.

The best brisket makes the best chili. Yeah, we put brisket in our chili, then cover it with cheese and red onions. You're welcome.

Gooey, caramelly, cinnamony, buttery, wonderful goodness.

Careful, these will not last long. Pro-tip: DON'T OFFER TO SHARE!

House-made sauce that is a little sweet, a little tangy, and designed to compliment your food, not overwhelm it.

Unadulterated, house-made ketchup. Dip away my friends.

House-made, mayo-based sauce with a little tang and a little zing. Great on brisket, burgers, and FRIES!

House-made, mayo-based sauce with a little tang and a little zing. Great on brisket, burgers, and FRIES!

Your very own bottle of the Smokin J’s BBQ house-made sauce that is a little sweet, a little tangy, and designed to compliment your food, not overwhelm it.

Smokin J’s BBQ house-made ketchup. Unadulterated, house-made ketchup. Dip away my friends.

Lay out your butts and spatchcock your chickens because this rub is about to take your BBQ game to the next level. Between your skills at the pit and a healthy layer of The Rub on your meat, you are going to enjoy one hell of a meal.

Get ready for some early mornings! With this rub your ribs, rumps, and briskets are going to taste so good your friends will be lining up asking for more. Sharpen your knives and clear your schedule, there’s a lot of smokin’ to do.

Want to make your veggies pop? Le Cajun. Want to make your chicken sing? Le Cajun. Fish? Le Cajun. Le Cajun is your stylishly tattooed new friend who makes every night out that much spicier. Apply generously.

Typically, we applaud the simplicity of salt and pepper. Why mess with a classic? The Burger Rub is why. Use this stuff and your beef will don a wig and write a symphony with your tastebuds. We call that a classical improvement.