Meat from the Pit

Brisket   1/2 lb.  8.75

Pulled Pork   1/2 lb.  7.25

Sausage   1/2 lb.  7.25

Turkey   1/2 lb.  8.75

Pork Ribs

By the Bone  2.75

Half Rack  13.99

Full Rack  25.50

Chicken

Half Chicken  8.49

Salads

Fresh local romaine & spring mix with brisket, turkey, pulled pork, or chicken, topped with Texas Salsa (southwest corn & bean salsa), pickles, & our own house-made BBQ Vinaigrette dressing ~ you wont' be disappointed!

Full Size with Meat   11.99

Full Size without Meat   8.99

Wing Wednesdays

Wednesdays only, stop in for some great wings smoked with oak wood, then flash-fried for a crispy finish. Add pickles, onions & jalapenos on the side for no extra charge. Dry Rub, Tangy Garlic, Honey BBQ or Mild Buffalo

6 Wings  5.95

12 Wings  11.50

24 Wings  22.50

Sandwiches

Served on a fresh Kaiser or potato bun. Pickle & onion on request. Add cheddar cheese .35

Brisket   8.49

Turkey   7.99

Pulled Pork   6.99

Chopped Chicken   6.99

Aimee   8.99

Chopped chicken with spicy sauce & honey

Dude   8.99

Brisket & sausage

O-Boy   9.29

Brisket & sausage with pickles, slaw, horsey sauce & jalapenos

The Jake   9.29

Brisket, pork & sausage, pickles, slaw, horsey sauce & jalapenos

means on the spicy side!

Sides

Cole Slaw

Potato Salad

BBQ Beans

Green Beans

Single Serving 1.99   Pint 5.50

Hush Puppies

Single Serving 1.99   Pint 5.50

Mac 'n' Cheese

Single Serving 2.05   Pint 6.00

Fries

Fresh Cut Fries

Small 1.99    Large 3.50

Sweet Potato Fries

Small 2.99    Large 3.99

Drinks

Fresh Brewed Sweet/Unsweet Tea  1.99

Fountain Soda  1.99

Bottled Water & Canned Soda  1.50

Bottled Tea & Soda  2.05

Catering

Call 610-401-0900 for pick-up catering. Please place all pick-up catering orders 7 days in advance.

Due to fluctuating meat costs, prices are subject to change without notice. Smoking of meat may impart light pink color on meat surface down to approximately 1/8” to 1/2” into meat. The consumption of raw or undercooked meat, poultry or fish may increase your risk of food borne illness. 6/5/18