The Menu
Everything comes off the same pit
By the pound, by the plate, or piled on a bun. Every meat is smoked over post oak — nothing here is fried, boiled, or rushed.
By the Pound
Plates
Any meat, two sides, and a slice of bread or a cornbread muffin.
One-Meat Plate
Pick one meat, two sides, bread.
Two-Meat PlatePopular
Pick two meats, two sides, bread.
Three-Meat Plate
Pick three meats, two sides, bread. The Boss Bully sampler.
Rib Plate
Half rack, two sides, bread.
Sandwiches
Sides
Mac & Cheese
Baked, not boiled — a crust on top, sharp cheddar underneath.
Coleslaw
Vinegar-forward, not drowning in mayo.
Cornbread
Slightly sweet, baked fresh in cast iron.
Pit Beans
Simmered with brisket trimmings and Boss Red.
Potato Salad
Mustard-based, chopped egg, a little heat.
The Sauce Flight
All three, every table, no charge.
Boss Red
Tangy-sweet tomato base with black pepper heat.
Alabama White
Mayo, cracked pepper, vinegar. Built for smoked turkey and chicken.
Blue Ribbon Mustard
Carolina-style, sharp enough to cut through pork fat.
Prices reflect current smokehouse pricing and may change without notice — call to confirm for large orders. We sell out of brisket some days; call ahead if it is the main event.