MENU
The menu is the starting point.
The gathering decides the rest.
PROTEINS
BRISKET: Salt. Pepper. A little something else. Smoked over hardwood until the bark is set, the fat renders, and the brisket decides it’s done. Served naked. Sauce comes on the side.
PORK BELLY BURNT ENDS: Smoked pork belly, cut into cubes, and finished until the edges caramelize and the fat goes soft. Rich, sticky, smoky. Probably not an everyday food. Good thing this isn’t every day.
PULLED PORK: Pork shoulder smoked low and slow until it gives up. Tender, smoky, with plenty of bark mixed throughout. Sauce comes on the side.
TRI-TIP: A California cut cooked medium-rare, rested, and sliced across the grain. Peppery crust, beefy center, plenty of juice. Fight the urge to put sauce, which comes on the side anyways, on this.
PORK RIBS (baby back or whole spare): Smoked until tender with a little pull left on the bone. Lightly glazed at the end of the process. Sticky edges, smoky bark, plenty of mess.
Whole spare means the rib tips stay where they belong: attached. I see you, Chicago.
BEEF RIBS (Dino ribs; three-bone beef plate): Big, peppery, and smoked low until tender. Deep bark, rich beef, nothing else required.
SMOKED TURKEY: Turkey breast smoked, then finished in butter. Peppery outside, rich and juicy inside, with enough smoke to know where it’s been.
HOT SMOKED SALMON: Dry-brined, air-dried, then smoked over wood. Deep smoke, seasoned throughout, with a firm exterior and tender, flaky center.
sides
MAC & CHEESE: White cheddar and Gruyère folded into a butter roux with heavy cream and whole milk. Baked until browned on top and creamy underneath. Parmesan panko served on the side. Add it or don't.
CHARRO BEANS: Pinto beans slow-simmered with chorizo, bacon, ham, chipotle, garlic, onion, and jalapeño. Smoked pork bone in the pot, cilantro at the end, and enough heat to make itself known.
LEMON HERB POTATO SALAD: Rough-cut potatoes tossed with fresh dill, rosemary, and garlic in lemon, honey, and olive oil. Bright, herby, and a long way from the usual potato salad.
ELOTE SALAD: Charred corn with tomatoes, jalapeño, red onion, cilantro, and cotija in a honey-lime dressing with crema, mayo, and Tajín. Creamy, bright, smoky, with enough heat to keep things interesting.
ROASTED BROCCOLI: Broccoli roasted hard in garlic-infused olive oil until the edges char. Finished with fresh lemon and Parmesan.
HOUSE POTATO SALAD: Yukon Gold potatoes with celery, red onion, dill pickle, mayo, and Dijon. Creamy, tangy, with just enough crunchy stuff in it.
CILANTRO LIME SLAW: Thin-shredded cabbage, red onion, and cilantro tossed in a honey-lime vinaigrette. Crisp, bright, and sharp enough to cut through the rich stuff.
DESSERT
GRANDMA EDNA’S BANANA PUDDING: Grandmama’s recipe. Fresh bananas and graham crackers layered with house-made crème pâtissière. Rich, creamy, and old-school.
CINNAMON ROLL POUND CAKE: Butter pound cake with thick ribbons of brown sugar and cinnamon, finished with vanilla glaze. Dense, tender, and absolutely not here to lighten things up.
SEASONAL COBBLER: Seasonal fruit baked under a buttery golden crust until the edges get dark and the filling starts bubbling through. Peach shown. What’s in it depends on what’s good at the time of year it’s ordered.