All sandwiches served on kaiser rolls, and are perfect when topped with our sweet, homemade cole slaw.
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AKA - N.C. - Pork Butts prepared the same as the above except we add our special vinegar based sauce with a blend of sugars and crushed red peppers to kick it up a bit.
Pork Butt smoked with a blend of Hickory and Apple woods for 12 hours, until it falls of the bone and then hand-shredded. Finally, we add our special Sweet Barbeque Sauce.
Certified Angus Beef Brisket- cut of meat, rubbed with our special "Slaughterhouse" Rub, and marinated 24 to 48 hours. Smoked with a blend of Hickory & Applewood for 8 to 10 hours until well done. Tender & juicy with more fat & sliced thicker than Pit Beef.
Certified Angus Top Round (very lean), seasoned and smoked in our pit with a mixture of charcoal & hickory. Cooked rare to medium rare. Tender & juicy. Sliced very thin.