It sure smells good & looks awesome, but are you just a little unsure of what the different types of meat are when you order? Well, this might help explain the difference between the types of BBQ we are cookin' up and what you might really enjoy!

North Carolina Style Pulled Pork

You don't need teeth to eat our meat!

All sandwiches served on kaiser rolls, and are perfect when topped with our sweet, homemade cole slaw.
​Want to see more? Check out our menu!

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.

Sweet Pulled Pork

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.

"Slaughterhouse" Beef Brisket

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.

Stacked Pit Beef

What's the Difference?