Beer Braised Pulled Pork, Lime Vinaigrette Slaw, & Cilantro

Pulled Pork Tacos

Fries, Tots, Baked Broccoli with Rice and Cheese, Mac & Cheese

Guest Chooses 1 Side

Buttermilk Brined Fried Chicken, Bacon, Jalapeño, B&B Pimento Cheese, & Honey Mustard

Fried Chicken Sandwich

Smashed Double Angus Burger, Onions, American Cheese, & Bear’s Secret Sauce (Impossible Available)

Double Chevy Burger

Pepperoni, Tomato, & Banana Pepper and/or Cucumber, Asiago, Romano, & Dill

B&B Deviled Eggs

Sirloin

A Smoked Meat Smorgasbord Including: House Smoked Chicken Wings, Pulled Pork, House Sausage, Brisket, Texas Toast, Slaw, & BBQ Sauce

Carnivore Platter

Grilled Norwegian Salmon with Mango Glaze

Grilled Salmon

Romaine, Tomato, Parmesan, Pesto, Croutons, & Caesar Dressing

B&B Pesto Caesar Salad

Smoked Pulled Brisket, Smoked Pepper BBQ Slaw, & Pickled Red Onions

Brisket Tacos

Grilled Chicken

Fried Shrimp, Asian Slaw, Sriracha Mayo, & Green Onions

Sriracha Shrimp Tacos

100 Jumbo Smoked Chicken Wings Tossed in One of our House-Made Sauces Served with Ranch, Bleu Cheese, & Celery

Smoked Chicken Wing Feast

Angus Beef, American Cheese, & IPA Mustard on Brioche

Burger Sliders

Nashville Hot Fried Chicken, American Cheese, & Pickles on Brioche

Nashville Chicken Sliders

Charcuterie Board

Huge Tater Tots Tossed in B&B Dry Rub and Filled with Bacon, Cheddar, & Chives Served with Side of B&B Ranch

Mega Tots

Jumbo Smoked Chicken Wings Tossed in Buffalo, Dry Rub or Carolina Gold BBQ

Smoked Chicken Wings

Soft Pretzel Sticks Served with Warm Beer Cheese & Hot Honey Mustard

Bavarian Pretzels

Wontons Filled with Duck Breast, Corn, Cream Cheese, & Bacon Topped with Sriracha Mayo & Side of Thai Chili Sauce

Duck Breast Wontons

Smoked Pulled Pork, Swiss Cheese, & Pickles on Brioche

Pulled Pork Sliders

In a large slow cooker, combine the pork shoulder, chopped onion, minced garlic, cumin, smoked paprika, salt, and black pepper. Pour the beer over the mixture.

Prepare the Pulled Pork

Cover and cook on low for 8 hours or until the pork is tender and easily shredded.

Cook the Pork

In a large bowl, mix together the shredded cabbage, grated carrot, lime juice, olive oil, and half of the chopped cilantro. Season with salt and pepper to taste.

Make the Slaw

Once the pork is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker to soak up the juices.

Shred the Pork

Warm the corn tortillas in a skillet or microwave. Fill each tortilla with shredded pork, a generous amount of slaw, and top with additional cilantro.

Assemble the Tacos

pork shoulder

beer (lager or ale)

onion, chopped

garlic, minced

cumin

smoked paprika

salt

black pepper

lime juice

cabbage, shredded

carrot, grated

cilantro, chopped

olive oil

corn tortillas

Wash and cut the Russet potatoes into thin strips.

Prepare the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown, about 5-7 minutes. Drain on paper towels and season with salt.

Fry the Potatoes

Preheat the oven according to the package instructions for the tater tots.

Prepare the Tots

Spread the frozen tater tots in a single layer on a baking sheet. Bake according to package directions until crispy and golden, about 20-25 minutes. Season with salt before serving.

Bake the Tots

Preheat Oven

In a large bowl, mix the broccoli florets, cooked rice, olive oil, salt, and black pepper. Transfer to a baking dish.

Combine Ingredients

Sprinkle shredded cheddar cheese over the top of the mixture.

Add Cheese

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is bubbly.

Bake

In a pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook Macaroni

In the same pot, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened. Stir in shredded cheddar cheese until melted. Season with salt.

Make Cheese Sauce

Add the cooked macaroni to the cheese sauce and stir until well coated. Serve warm.

Combine and Serve

Russet potatoes

Vegetable oil

Salt

Frozen tater tots

Broccoli florets

Cooked rice

Cheddar cheese, shredded

Olive oil

Black pepper

Elbow macaroni

Milk

Butter

Flour

In a large bowl, mix together the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.

Brine the Chicken

In another bowl, combine the flour, paprika, garlic powder, onion powder, black pepper, and salt. Mix well.

Prepare the Flour Mixture

In a skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels to drain.

Cook the Bacon

Heat oil in a deep skillet or fryer to 350°F (175°C). Remove the chicken from the buttermilk brine, allowing excess to drip off. Dredge each piece in the flour mixture until fully coated. Fry the chicken in batches for 6-8 minutes, or until golden brown and cooked through. Remove and place on a wire rack to drain excess oil.

Fry the Chicken

On the bottom half of each burger bun, spread a generous layer of pimento cheese. Place the fried chicken on top, followed by a slice of bacon and jalapeño slices. Drizzle honey mustard on the top bun and close the sandwich.

Assemble the Sandwich

Serve immediately and enjoy your delicious fried chicken sandwich!

Serve

chicken thighs, boneless

buttermilk

hot sauce

all-purpose flour

paprika

garlic powder

onion powder

bacon

jalapeño, sliced

pimento cheese

honey mustard

burger buns

oil for frying

Slice the yellow onion into thin rings. Heat olive oil in a skillet over medium heat. Add the onions, season with salt and pepper, and sauté until caramelized, about 10-15 minutes. Set aside.

Prepare the Onions

Preheat a griddle or skillet over medium-high heat. Season the Angus beef patties with salt and pepper. Once hot, place the patties on the griddle and smash them down with a spatula to create a crust. Cook for about 3-4 minutes on one side before flipping.

Cook the Burgers

Immediately after flipping the patties, place a slice of American cheese on each patty. Cook for an additional 2-3 minutes until the cheese is melted and the burger is cooked to your desired doneness.

Toast the burger bun lightly if desired. Spread Bear's Secret Sauce on the bottom half of the bun. Layer the two beef patties with melted cheese, followed by the sautéed onions. Top with the other half of the bun.

Assemble the Burger

Serve the Double Chevy Burger hot with your choice of sides.

Angus beef patties

American cheese slices

Yellow onion

Burger buns

Bear's Secret Sauce

Pepper

Place the eggs in a pot and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath to cool.

Hard Boil the Eggs

Peel the cooled eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, diced pepperoni, chopped tomato, sliced banana peppers, grated Asiago, grated Romano, chopped dill, salt, and black pepper to the yolks.

Prepare the Filling

Mash the yolk mixture with a fork until smooth and thoroughly combined.

Mix Well

Using a spoon or piping bag, fill the egg white halves with the yolk filling.

Fill the Egg Whites

Refrigerate the deviled eggs for at least 30 minutes before serving to allow flavors to meld.

Chill and Serve

large eggs

mayonnaise

Dijon mustard

pepperoni, diced

tomato, finely chopped

banana peppers, sliced

Asiago cheese, grated

Romano cheese, grated

fresh dill, chopped

Take the sirloin steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook evenly.

Prepare the Steak

Rub the steak with olive oil, then season generously with salt, black pepper, and garlic powder on both sides. Press the seasonings into the meat.

Season the Steak

Preheat your grill or skillet over medium-high heat. If using a skillet, you can add a little more olive oil to prevent sticking.

Preheat the Grill or Pan

Place the seasoned steak on the hot grill or skillet. Cook for about 4-5 minutes on one side for medium-rare. Flip the steak and cook for another 3-4 minutes on the other side.

Cook the Steak

In the last minute of cooking, add fresh rosemary to the pan or grill for extra flavor.

Add Fresh Herbs

Remove the steak from the heat and let it rest for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat.

Rest the Steak

Slice the steak against the grain and serve with your favorite sides.

Sirloin Steak

Olive Oil

Black Pepper

Garlic Powder

Fresh Rosemary

Season the chicken wings, pork shoulder, and brisket with your favorite dry rub. Smoke the meats at 225°F for several hours until they reach the desired tenderness. The chicken wings will take about 2 hours, the pork shoulder around 8 hours, and the brisket about 10-12 hours.

Prepare the Smoked Meats

Grill or smoke the house sausage until fully cooked, usually about 30-45 minutes depending on thickness.

Cook the House Sausage

In a large bowl, combine the coleslaw mix with your choice of dressing. Toss well and let it chill in the refrigerator for at least 30 minutes before serving.

Prepare the Slaw

Butter both sides of each slice of Texas toast and grill or pan-fry until golden brown.

Toast the Texas Toast

Arrange all the smoked meats, Texas toast, and coleslaw on a large platter. Serve with BBQ sauce on the side.

Serve the Platter

Chicken Wings

Pork Shoulder

Beef Brisket

House Sausage

Texas Toast

Coleslaw Mix

BBQ Sauce

In a small bowl, combine mango puree, honey, soy sauce, lime juice, olive oil, minced garlic, salt, and black pepper. Mix well until smooth.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.

Marinate the Salmon

Preheat the Grill

Remove the salmon from the marinade and place it on the grill. Cook for about 4-5 minutes per side, or until the salmon flakes easily with a fork and has nice grill marks.

Grill the Salmon

Remove from the grill and garnish with chopped cilantro. Serve immediately with extra mango glaze on the side, if desired.