Barbecue, sides, + free draft beers from 5:30 to 8:00 p.m.

Grand Champion meal

Fish, fixins, + draft beers from 5:30 to 8:00 p.m.

Fish & Fixin's meal

barbecue sauce

pulled pork

MARTIN'S POTATO BUNS

1/2 SMOKED CHICKEN

1/4 LB PORK, 1/4 BRISKET, 1/4 TURKEY, 1 SAUSAGE LINK, 1/2 RACK RIBS, 2 SIDES & BUNS.

FIVE-MEAT COMBO

Topped with rich praline sauce and whipped cream.

BREAD PUDDING

For health purposes, we only cook our burgers medium-well to well done.

THE ORIGINAL 1/4 CHEESEBURGER

5 oz. chopped barbecue shoulder, original barbecue sauce, Magic Dust®. 17ST style, request chow.

OUR FAMOUS BARBECUE PORK

Crispy spring roll wrappers filled with pulled pork and cole slaw, served with our own special dipping sauce.

Soul Rolls

Crispy beef-filled ravioli served with our homemade marinara sauce.

Toasted Ravioli

Chilled fancy shrimp served with our homemade tangy cocktail sauce.

Shrimp Cocktail

Bite-sized smoked mini sausage in a sweet & tangy homemade sauce.

Little Smokies

Choose from barbecue, sweet & sour, or creamy mushroom sauce.

House-Made Meatballs

"Best Ribs in America" Bon Appetit magazine. Our award-winning ribs cut into one-bone servings just right for sampling.

Riblets

Selection includes bite-sized cookies, brownies, lemon bars, cherry bars.

Tray of Sweets by Faye

Bread pudding, banana pudding, strawberry shortcake or cream cheese swirled brownies

Scratch-Made Desserts

Field greens, goat cheese, strawberries toasted pecans, with our signature sweet and tangy dressing

Strawberry Salad

Crisp romaine lettuce, parmesan cheese, homemade croutons and our own caesar dressing

Caesar Salad

Sweet Corn

Cucumber and Tomato Salad

Sweet Potato Casserole

Red Beans & Rice

Combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder and brown sugar in a bowl. Pat the brisket dry with paper towels. Spread yellow mustard over all surfaces of the brisket to act as a binder, then rub the seasoning mixture evenly over both sides, pressing it into the meat.

Prepare the rub and brisket

Preheat your smoker to 225°F (107°C). If using a charcoal grill, set up for indirect heat and place a drip pan under where the brisket will sit. Add hickory or oak wood chunks to the coals or smoker box. Ensure you can maintain a steady 225°F–250°F (107°C–121°C).

Set up smoker / grill

Place the brisket fat-side up on the smoker grate. Smoke until the internal temperature reaches about 165°F (74°C). This will take roughly 4–6 hours for a 5 lb brisket but monitor with a reliable probe thermometer. Every 45–60 minutes, spritz the brisket lightly with apple juice to maintain moisture and help develop bark.

Smoke the brisket

When the internal temp reaches ~165°F (74°C) and bark is set, wrap the brisket tightly in butcher paper or heavy-duty aluminum foil. Return to the smoker and continue cooking until the internal temperature reaches 200°F–203°F (93°C–95°C) and the probe slides in with little resistance (another 2–4 hours depending on size).

Wrap and finish

Remove the wrapped brisket and let rest in a cooler or warm place for at least 1 hour (up to 2 hours) to redistribute juices. Unwrap, reserve any accumulated juices. Slice brisket against the grain into 1/4-inch thick slices. If desired, warm the optional barbecue sauce and brush lightly on slices before serving or serve sauce on the side.

Rest and slice

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce and smoked paprika in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 6–8 minutes to meld flavors, then taste and adjust salt or sweetness. Keep warm until ready to brush on brisket or serve on the side.

In a large bowl combine shredded green and red cabbage and shredded carrots. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth. Pour dressing over cabbage mixture and toss to coat thoroughly. Chill at least 30 minutes to let flavors marry. Taste before serving and adjust salt or sugar to preference.

Preheat oven to 350°F (175°C). In an oven-safe skillet or sauté pan cook diced bacon over medium heat until most fat has rendered and pieces are crisp, about 6–8 minutes. Remove some excess fat if there's more than 2 tablespoons. Add chopped onion and sauté until translucent, about 4 minutes.

Cook bacon and aromatics

Add drained beans to the skillet with bacon and onions. Stir in brown sugar, ketchup, yellow mustard, apple cider vinegar and smoked paprika. Season with salt and black pepper. Bring to a gentle simmer on the stove for 2–3 minutes, then transfer the skillet to the preheated oven and bake uncovered for 20–25 minutes until bubbly and slightly thickened. Stir before serving and garnish with reserved crisp bacon if desired.

Assemble and bake

Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats so it gets very hot. In a mixing bowl whisk together cornmeal, flour, baking powder, sugar and salt. In another bowl whisk milk, egg and melted butter until combined. Pour wet ingredients into dry and stir just until combined; do not overmix.

Prepare batter

Carefully remove hot skillet from oven and add vegetable oil or 1 tablespoon butter to coat bottom. Pour batter into skillet and return to oven. Bake 18–22 minutes until top is golden brown and a toothpick comes out clean. Let cool 5 minutes, then run a knife around edge and invert or serve directly from skillet with butter.

Bake in hot skillet

Plate sliced brisket with a scoop of baked beans and a serving of coleslaw. Add a wedge or piece of cornbread and garnish with pickles or pickled jalapeños and chopped parsley. Offer warmed barbecue sauce on the side and pour draft beers for guests between 5:30 and 8:00 p.m. Enjoy responsibly.

beef brisket (trimmed)

kosher salt

coarse black pepper

paprika

garlic powder

onion powder

brown sugar

yellow mustard (as binder)

apple juice (for spritz)

wood chips or chunks (hickory or oak)

ketchup

apple cider vinegar

Worcestershire sauce

hot sauce

smoked paprika

green cabbage (shredded)

red cabbage (shredded)

carrots (shredded)

mayonnaise

sugar

salt

black pepper

canned navy or great northern beans (drained)

bacon (diced)

onion (finely chopped)

yellow mustard

yellow cornmeal

all-purpose flour

baking powder

milk

large egg

butter (melted)

vegetable oil (for skillet)

pickles or pickled jalapeños

fresh parsley (chopped)

butter (for cornbread serving)

draft beer (free during event)

Pat the fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cut into 2–3 portions if fillets are large so pieces are roughly uniform, about 4–5 oz each.

Prepare fish

In a medium bowl whisk together 3 tablespoons flour, 1 tablespoon cornstarch, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Whisk in the egg until combined, then slowly add 3 tablespoons cold sparkling water or beer until batter is smooth and slightly thick but still pourable. Keep batter chilled until ready to use.

Make batter

Pour 2 cups vegetable oil into a deep skillet or medium pot to a depth of about 1–1.5 inches. Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30–45 seconds.

Heat oil

Working in batches (do not overcrowd), lightly dust each seasoned fillet in a thin layer of flour (use additional flour as needed), then dip into the batter to coat fully. Gently lower into hot oil and fry 3–4 minutes per side, or until batter is golden brown and fish reaches an internal temperature of 145°F (63°C) and flakes easily. Use a slotted spoon or spider to transfer fried fish to a wire rack set over a baking sheet to drain and keep warm. Squeeze lemon over fish just before serving.

Fry fish

Cut russet potatoes into 1/4–1/2-inch thick sticks. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly. Heat 1 cup vegetable oil in a heavy skillet or saucepan to 325°F (160°C). Fry potatoes in batches 3–4 minutes until tender but not browned. Remove to paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crispy. Transfer to paper towels and immediately season with 1 teaspoon kosher salt.

Make fries

In a small bowl combine 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 small minced dill pickle, 1 teaspoon apple cider vinegar, 2 tablespoons chopped parsley, and 1/4 teaspoon black pepper. Taste and adjust salt if desired. Chill until serving.

Make tartar sauce

Arrange fried fish and fries on plates or a shared platter. Garnish with remaining chopped parsley and lemon wedges. Serve tartar sauce on the side.

Plate and garnish

Offer a flight or selection of chilled drafts from 5:30–8:00 p.m. Light lagers/pilsners pair well with delicate fried white fish; wheat beers complement citrus and herbs; hoppy IPAs stand up to richer batter and fried textures. Serve beers cold in appropriate glassware and encourage tasting order from lightest to boldest.

cod or haddock fillets

cornstarch

cold sparkling water or beer (for batter)

vegetable oil (for frying)

lemon

russet potatoes (for fries)

vegetable oil (for fries)

Dijon mustard

dill pickle (small), minced

fresh parsley, chopped

black pepper (for tartar)

light lager or pilsner

Belgian wit or hefeweizen

India Pale Ale (IPA)

In a medium saucepan set over medium heat, add 1 tablespoon neutral oil (not listed separately) or a small splash of water. Add the finely minced onion and cook, stirring occasionally, until translucent and softened, about 5–7 minutes. Add the minced garlic and cook for 30–60 seconds more until fragrant. Reduce heat to medium-low.

Sauté onion and garlic

To the saucepan with softened aromatics, add the ketchup, brown sugar, molasses, apple cider vinegar, lemon juice, Worcestershire sauce, and water. Stir thoroughly to combine.

Add the smoked paprika, ground mustard, black pepper, salt, and chipotle powder (and hot sauce if using). Stir until the spices are evenly distributed.

Bring the mixture to a gentle simmer over medium-low heat. Once simmering, reduce heat to low and let simmer, uncovered, stirring occasionally to prevent sticking, for 15–20 minutes. The sauce should thicken slightly and flavors will meld. If it becomes too thick, add up to 2 tablespoons water to reach desired consistency.

Taste and adjust seasoning: add more salt, sugar, or vinegar to balance sweetness, saltiness and acidity as desired. If you want a smoother sauce, remove from heat and carefully purée with an immersion blender until smooth, or transfer to a blender and purée in batches (allow to cool slightly before blending).

Cool to room temperature, then transfer to a clean jar or airtight container. Refrigerate. Sauce will keep 2–3 weeks refrigerated. Reheat gently before using; stir well.

molasses

lemon juice (fresh)

yellow onion (finely minced)

garlic (minced)

ground mustard

ground black pepper

chipotle powder (or cayenne for heat)

water

hot sauce (optional)

Pat the pork shoulder dry with paper towels. Trim excess silver skin or very large pockets of fat, leaving a good fat cap for flavor and moisture (about 0.5–1 cm).

Trim and prep

In a small bowl combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, cumin, and cayenne. Mix thoroughly to break up any lumps.

Make rub

Brush the pork all over with the olive oil to help the rub adhere. Generously coat the pork with the dry rub, pressing it into all surfaces. Let rest at room temperature for 30 minutes, or refrigerate overnight for deeper flavor (if refrigerating, bring back to room temperature 1 hour before cooking).

Apply oil and rub

Preheat oven to 150°C (300°F). If using a slow cooker set to low, you can omit the oven steps and follow the slow cooker timing below.

Preheat and set up

In a measuring cup combine apple cider vinegar, chicken broth, Worcestershire sauce and liquid smoke (if using). This will create steam and keep the pork moist while cooking.

Prepare braising liquid

Place the rubbed pork in a deep roasting pan or Dutch oven on a rack or directly in the pan. Pour the braising liquid into the pan around (not over) the pork. Cover tightly with a lid or aluminum foil. Roast at 150°C (300°F) for 4–5 hours, until the internal temperature reaches 92–95°C (198–203°F) and the meat is very tender and easily pulls apart. Check once halfway and add more broth (50–100 ml) if the pan looks dry.

Braise the pork (oven method)

Place the rubbed pork into the slow cooker, pour the braising liquid around it, cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork shreds easily with tongs.

Braise the pork (slow cooker method)

When the pork is done, transfer it to a large cutting board or tray and let rest, loosely tented, for 15–20 minutes. Using two forks or meat claws, pull the pork into shreds, discarding heavy pockets of fat and the bone. Reserve about 120–180 ml of the braising juices and any pan drippings.

Rest and shred

In a large skillet over medium heat, melt the butter. Add the reserved braising liquid and the barbecue sauce. Stir in 1 tablespoon brown sugar if you prefer a slightly sweeter sauce. Heat until bubbling and slightly thickened, about 3–5 minutes. Add the shredded pork to the skillet and toss to coat—use enough sauce to lightly coat the meat (you want it lightly sauced, not drenched). Taste and adjust seasoning with salt, pepper or more vinegar for brightness. If you want a faint dry 'dust' finish, sprinkle a teaspoon of smoked paprika mixed with 1/2 teaspoon brown sugar over the shredded pork and toss briefly to adhere.

Sauce and lightly dust

Warm the buns in the oven for 5 minutes at 160°C (320°F) or in a toaster. Pile the lightly sauced pulled pork onto buns, top with coleslaw and pickles if using. Serve any extra sauce on the side.

Leftovers: refrigerate shredded pork in an airtight container with some reserved juices for up to 4 days or freeze for up to 3 months. Reheat gently in a covered skillet with a splash of water or broth, or in a 160°C (320°F) oven until warmed through.

bone-in pork shoulder (Boston butt)

brown sugar (light or dark, packed)

ground cumin

cayenne pepper

olive oil

low-sodium chicken broth

liquid smoke (optional, for extra smokiness)

barbecue sauce (your favorite)

brown sugar (for sauce adjustment)

butter

hamburger buns or slider rolls

coleslaw (optional)

pickles (optional)

Cook one large russet potato until tender (baked, boiled, or microwaved). Peel and mash thoroughly until smooth. Measure 1 1/2 cups of cooled mashed potato. Potato should be warm or room temperature, not hot.

Prepare potato

In a small bowl or measuring cup, combine warm milk (about 105–115°F / 40–46°C) with 1 tablespoon of the granulated sugar from the dough ingredients and the instant yeast. Stir and let sit 5–8 minutes until foamy. (If using truly instant yeast, you may skip the foam step and combine directly with dry ingredients, but proofing ensures activity.)

Activate yeast

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), whisk together 5 cups all-purpose flour, remaining 1 tablespoon sugar, and 2 teaspoons kosher salt.

Mix dry ingredients

Add the proofed yeast-and-milk mixture, the mashed potato, 2 large eggs, and 4 tablespoons of the softened butter to the dry ingredients. Start mixing on low speed to combine, then increase to medium-low. Knead in the mixer for about 6–8 minutes until the dough comes together and becomes smooth and slightly tacky. If kneading by hand, mix until a cohesive dough forms, then knead on a lightly floured surface 10–12 minutes.

Combine wet and dry

If the dough feels overly sticky, add up to 1/2 cup additional flour, 1 tablespoon at a time. If it feels dry, add up to 1–2 tablespoons warm milk. With 2 tablespoons butter remaining, add them during the last 2 minutes of kneading so the dough becomes glossy and elastic. The finished dough should be soft, slightly tacky, and pull into a thin windowpane without tearing easily.

Adjust and finish kneading

Lightly oil a large bowl. Shape the dough into a ball, place in the oiled bowl, turn to coat all sides, and cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

First rise

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide into 12 equal portions (about 90–100 g / 3.2–3.5 oz each). Shape each portion into a smooth round by folding edges under and rolling on the work surface to create surface tension.

Portion dough

Place shaped rounds on a baking sheet lined with parchment or silicone mat, spacing about 1–2 inches apart. Cover loosely with lightly oiled plastic wrap or a clean kitchen towel and let proof until puffy and nearly doubled, about 45–60 minutes.

Second proof

Preheat oven to 375°F (190°C). In a small bowl, whisk together 1 egg and 1 tablespoon water to make an egg wash.

Preheat oven and prepare egg wash

Gently brush the top of each proofed bun with the egg wash, taking care not to deflate them. If desired, sprinkle sesame seeds evenly over the tops.

Egg wash and seeds

Bake in the preheated oven on the center rack for 16–20 minutes, rotating the pan halfway through, until buns are deep golden brown on top and an instant-read thermometer inserted into the center reads about 190–200°F (88–93°C).

Bake

Remove buns from the oven and immediately brush the tops with 2 tablespoons melted butter for shine and flavor. Transfer buns to a wire rack and let cool at least 15 minutes before serving to set crumb.

Grand Champion Meal

Fish & Fixin's Meal

Barbecue Sauce

Pulled Pork

Martin's Potato Buns

1/2 Smoked Chicken

Five-meat Combo

Bread Pudding

The Original 1/4 Cheeseburger

Our Famous Barbecue Pork