Soft flour tortilla, choice of turkey, barbacoa, pork, or all three. Topped with cilantro, diced red onion, cotija cheese, served with house bbq sauce or salsa

Street Tacos

Cornbread topped with brisket, baked beans, cheddar cheese, house bbq sauce, and green onion

Loaded Cornbread

St Louis Cut Pork Ribs

Creamy Mac n Cheese loaded with brisket and house bbq sauce. Sub pulled pork also

Brisket Mac N Cheese

Enjoy a delicious single taco, filled with your choice of seasoned meat, fresh toppings, and zesty salsa, all wrapped in a warm tortilla.

Single Taco

Savory pulled pork, slow-cooked to perfection, served on a soft bun with tangy barbecue sauce and crunchy coleslaw.

Pulled Pork Sandwich

Pulled Pork

Corn tortilla chips covered in brisket or pulled pork, nacho cheese, sweet house bbq sauce, cotija cheese, crema, topped with cilantro and sliced jalapenos

Brisket Ballpark Nachos

Savor our tender brisket sandwich, featuring slow-cooked, flavorful brisket piled high on a soft bun, served with tangy barbecue sauce and crispy pickles.

Brisket Sandwich

A refreshing mix of finely shredded cabbage and carrots, tossed in a creamy dressing for a perfect side dish.

Cole Slaw

Beef Cheek Barbacoa

Indulge in our creamy Banana Puddin, a delightful blend of fresh bananas, velvety vanilla pudding, and crunchy Nilla wafers, topped with fluffy whipped cream.

Banana Puddin

Turkey Breast

Indulge in our creamy Mac n Cheese, featuring al dente pasta enveloped in a rich, velvety cheese sauce for the ultimate comfort food experience.

Mac n Cheese

Giant smoked potato loaded with brisket, butter, sour cream, cheddar cheese, green onion, and bbq rub. Sub pulled pork also

Loaded Brisket Baked Potato

Pork Belly Burnt Ends

Jalapeno stuffed with cream cheese and brisket, wrapped in bacon, smoked and doused in house bbq sauce

Texas Twinkies

Prime Beef Brisket

Delightfully fluffy and slightly sweet, our cornbread is a warm, golden-brown treat perfect for any meal.

Cornbread

Hearty baked beans simmered in a rich, savory sauce for a comforting side dish.

Baked Beans

House Made Sausage

A classic turkey sandwich featuring tender slices of turkey breast, fresh lettuce, ripe tomatoes, and creamy mayonnaise, all nestled between two slices of hearty bread.

Turkey Sandwich

Choose 3 meats (1/3 Lb. each) and 3 sides

Sampler Platter

In a large skillet, heat olive oil over medium heat. Add ground turkey, barbacoa beef, and pulled pork, seasoning each with salt, black pepper, cumin, and chili powder. Cook until the turkey is browned and cooked through, and the beef and pork are heated thoroughly, about 8-10 minutes.

Cook the Proteins

While the proteins are cooking, chop the cilantro and dice the red onion. Set aside.

Prepare the Toppings

Warm the flour tortillas in a separate skillet or microwave. Once warmed, layer the cooked proteins on each tortilla, add cilantro, red onion, and sprinkle cotija cheese on top.

Assemble the Tacos

Serve the tacos with house BBQ sauce or salsa on the side for drizzling.

Serve

Flour tortillas

Ground turkey

Barbacoa beef

Pulled pork

Cilantro

Red onion

Cotija cheese

House BBQ sauce or salsa

Olive oil

Salt

Black pepper

Cumin

Chili powder

Preheat your oven to 400°F (200°C). In a large bowl, mix together cornmeal, flour, baking powder, sugar, and salt. In a separate bowl, whisk together milk, egg, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Prepare the Cornbread

Pour the batter into a greased 9x9 inch baking dish. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Bake the Cornbread

Remove the cornbread from the oven and let it cool slightly. Top with shredded brisket, baked beans, and cheddar cheese. Drizzle house BBQ sauce over the top.

Add Toppings

Return the loaded cornbread to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Final Bake

Remove from oven, garnish with chopped green onions, and let cool for a few minutes before slicing and serving.

Garnish and Serve

Cornmeal

All-purpose flour

Baking powder

Sugar

Milk

Butter, melted

Brisket, cooked and shredded

Baked beans

Cheddar cheese, shredded

House BBQ sauce

Green onions, chopped

Remove the membrane from the back of the St Louis cut pork ribs. Pat the ribs dry with paper towels.

Prepare the Ribs

In a bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create a dry rub.

Make the Dry Rub

Generously apply the dry rub to both sides of the ribs, ensuring they are evenly coated. Let them sit for at least 30 minutes to absorb the flavors.

Season the Ribs

Preheat your grill to medium heat (about 300°F/150°C).

Preheat the Grill

Place the ribs on the grill, bone side down. Cook for about 2-3 hours, turning occasionally and basting with BBQ sauce during the last 30 minutes of cooking.

Grill the Ribs

The ribs are done when they are tender and the meat pulls away from the bones easily. You can use a meat thermometer to check that the internal temperature has reached 190°F (88°C).

Check for Doneness

Remove the ribs from the grill, let them rest for 10 minutes, then slice and serve with additional BBQ sauce on the side.

Black Pepper

Paprika

Garlic Powder

Onion Powder

Brown Sugar

BBQ Sauce

Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

Prepare the Macaroni

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbly. Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens, about 5-7 minutes.

Make the Cheese Sauce

Remove the saucepan from heat and stir in the cheddar cheese, Monterey Jack cheese, BBQ sauce, salt, black pepper, garlic powder, and onion powder until fully melted and combined.

Add Cheese and Seasonings

Add the cooked macaroni and chopped brisket (or pulled pork) to the cheese sauce, stirring until well coated.

Combine with Pasta and Meat

Preheat your oven to 350°F (175°C). Pour the mac and cheese mixture into a greased baking dish. Top with breadcrumbs for a crunchy topping.

Prepare for Baking

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.

Bake

Remove from the oven and let it sit for a few minutes. Garnish with chopped parsley before serving.

Elbow macaroni

Brisket, cooked and chopped

Pulled pork (optional)

Unsalted butter

Monterey Jack cheese, shredded

BBQ sauce

Garlic powder

Onion powder

Breadcrumbs (for topping)

Fresh parsley, chopped (for garnish)

In a skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.

Cook the Beef

Add taco seasoning, salt, and black pepper to the cooked beef. Stir well to combine and cook for an additional 2 minutes.

Season the Meat

Warm the corn tortilla in a separate pan or microwave for about 30 seconds until pliable.

Prepare the Tortilla

Place the seasoned beef on the warm tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.

Assemble the Taco

Enjoy your single taco immediately while fresh!

Corn tortilla

Ground beef

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Taco seasoning

In a large bowl, mix together smoked paprika, brown sugar, salt, black pepper, and cayenne pepper. Rub this mixture all over the pork shoulder.

Prepare the Pork

In a large skillet over medium-high heat, sear the pork shoulder on all sides until browned (about 4-5 minutes per side).

Sear the Pork

Place the seared pork shoulder in a slow cooker. Add chopped onion, minced garlic, and water. Cover and cook on low for 8 hours or until the pork is tender and shreds easily.

Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with barbecue sauce.

Shred the Pork

Serve the pulled pork on buns and top with coleslaw if desired.

Assemble the Sandwich

pork shoulder

barbecue sauce

onion

garlic cloves

smoked paprika

brown sugar

salt

black pepper

cayenne pepper

water

buns

coleslaw (optional)

Trim excess fat from the pork shoulder and cut it into large chunks.

In a bowl, combine brown sugar, paprika, salt, black pepper, and cayenne pepper. Rub this mixture all over the pork pieces.

Mix the Rub

In a large skillet, sauté the chopped onion and minced garlic until translucent.

Sauté Aromatics

Place the sautéed onion and garlic at the bottom of a slow cooker. Add the seasoned pork on top. Pour in the apple cider vinegar and water. Cover and cook on low for 8 hours or until the pork is tender.

Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and mix with barbecue sauce.

Serve the pulled pork on buns or as desired.

Pork shoulder

Barbecue sauce

Onion, chopped

Garlic, minced

Brown sugar

Cayenne pepper

Apple cider vinegar

Water

Spread the corn tortilla chips in an even layer on a large baking sheet.

Prepare the Tortilla Chips

Evenly distribute the cooked brisket or pulled pork over the tortilla chips.

Add the Brisket or Pulled Pork

Drizzle the nacho cheese sauce over the chips and meat.

Pour on the Nacho Cheese

Drizzle the sweet house BBQ sauce on top of the nachos.

Add BBQ Sauce

Sprinkle the crumbled Cotija cheese over the top of the nachos.

Add Cotija Cheese

Drizzle the crema over the nachos for added creaminess.

Finish with Crema

Top with chopped cilantro and sliced jalapeños.

Garnish

Corn tortilla chips

Cooked brisket or pulled pork

Nacho cheese sauce

Sweet house BBQ sauce

Cotija cheese, crumbled

Crema

Fresh cilantro, chopped

Sliced jalapeños

In a slow cooker, combine the beef brisket, beef broth, sliced onion, minced garlic, smoked paprika, brown sugar, salt, and black pepper. Ensure the brisket is well coated with the spices.

603 Bar-B-Q