SMOKED BEEF LONG RIB

SMOKED PORK BELLY

namjim, vermicelli slaw, furikake puffed rice

NORTHERN THAI SAUSAGE

CATFISH

navy beans, slab bacon, smoked turkey, beef frankfurter

BUTCHER BAKED BEANS

SMOKED PORCHETTA

SMOKED TRI-TIP*

charred corn salad, lime, cilantro crema, cotija cheese

GREEN CHORIZO

fried grit cake, ancho glaze, cilantro-lime beurre blanc

SALMON*

POTATO CAKES

RED HOT BRUSSELS SPROUTS

house pickled vegetables, pickled egg, grilled sourdough, butter

PICKLE PLATE

grana padano, ricotta, ellsworth white cheddar curds, house cholula

MARSH HEN MILL GRITS

spiced turnips, carrot butter, charred kale, maple yogurt

ROOT VEGETABLES

SOUR CREAM-CHIVE MASH

chipotle cashew salsa, pickled jicama, smoked cashew

SMOKED DOUBLE CUT PORK CHOP*

CHARRED CHICKEN

fried green tomatoes, white bbq sauce, herb salad

GRILLED SHRIMP

Indulge in our rich and creamy mac and cheese, generously topped with tender smoked beef for a hearty twist on a classic comfort dish.

SMOKED BEEF MAC & CHEESE

CHEDDARWURST

WOOD GRILLED OYSTERS*

GRILLED CAULIFLOWER

BLUE CRAB BEIGNETS

tri-tip, crispy shiitake, smoked tallow dressing, cornichon, sourdough

BEEF TARTARE*

Preheat your smoker to 225°F (107°C). Season the beef long ribs generously with salt, black pepper, garlic powder, onion powder, and paprika.

Prepare the Ribs

Place the seasoned ribs in the smoker and smoke for about 6-8 hours, or until they reach an internal temperature of 203°F (95°C) and are tender.

Smoke the Ribs

In a saucepan over medium heat, combine tabasco sauce, molasses, and apple cider vinegar. Stir until well combined and let simmer for 10 minutes.

Make the BBQ Sauce

During the last hour of smoking, brush the ribs with the prepared BBQ sauce every 20 minutes for a nice glaze.

Glaze the Ribs

Once done, remove the ribs from the smoker, let them rest for 15 minutes, then slice and serve with additional BBQ sauce.

Rest and Serve

Beef Long Ribs

Salt

Black Pepper

Garlic Powder

Onion Powder

Paprika

Tabasco Sauce

Molasses

Apple Cider Vinegar

In a bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, liquid smoke, and apple cider vinegar. Rub this mixture all over the pork belly and let it marinate for at least 2 hours or overnight in the refrigerator.

Marinate the Pork

Preheat your smoker to 225°F (107°C). Place the marinated pork belly in the smoker and smoke for about 4-5 hours, or until it reaches an internal temperature of 190°F (88°C).

Smoke the Pork

Once smoked, let the pork belly rest for 30 minutes before slicing.

Rest the Pork

Rinse the dried hominy and soak it overnight in water. Drain and add to a large pot with chicken broth, chopped onion, garlic cloves, chili powder, cumin, and salt. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the hominy is tender.

Cook the Hominy

In a bowl, combine shredded purple cabbage, lime juice, olive oil, salt, and pepper. Toss to combine.

Make the Slaw

Slice the Avocado

In a bowl, ladle some red pozole, top with sliced smoked pork belly, avocado slices, and a generous portion of the cabbage slaw.

Serve

Pork belly

Smoked paprika

Brown sugar

Garlic powder

Onion powder

Black pepper

Liquid smoke

Apple cider vinegar

Dried hominy

Chili powder

Garlic cloves

Onion

Chicken broth

Cumin

Avocado

Purple cabbage

Lime juice

Olive oil

Pepper

In a large bowl, combine ground pork, garlic, shallots, red curry paste, fish sauce, palm sugar, cilantro, lime leaves, white pepper, and salt. Mix well until fully incorporated.

Mix Sausage Ingredients

Divide the mixture into equal portions and shape into sausages or patties.

Shape Sausages

Grill or pan-fry the sausages over medium heat until fully cooked and golden brown on all sides, about 6-8 minutes per side.

Cook Sausages

In a small bowl, whisk together fish sauce, lime juice, sugar, chili flakes, minced garlic, and cilantro until well combined.

Combine Ingredients

Soak vermicelli noodles in hot water for about 5 minutes until softened, then drain.

Prepare Noodles

In a large bowl, combine softened vermicelli noodles, cabbage, carrots, red bell pepper, lime juice, fish sauce, sugar, and cilantro. Toss well to combine.

Mix Slaw Ingredients

In a large bowl, combine puffed rice with furikake seasoning. Toss until evenly coated.

Mix Puffed Rice

Serve the grilled sausages on a plate with vermicelli slaw on the side, drizzled with nam jim sauce, and topped with furikake puffed rice.

Plate the Dish

Ground pork

Garlic, minced

Shallots, minced

Red curry paste

Fish sauce

Palm sugar

Fresh cilantro, chopped

Lime leaves, finely chopped

White pepper

Sugar

Chili flakes

Vermicelli noodles

Cabbage, shredded

Carrots, julienned

Red bell pepper, sliced

Puffed rice

Furikake seasoning

In a bowl, mix cornmeal, flour, cajun seasoning, salt, and black pepper.

1. Prepare the Breading

In another bowl, whisk together the egg and milk.

2. Prepare Egg Mixture

Dip each catfish fillet into the egg mixture, then into the cornmeal mixture, ensuring all sides are coated.

3. Bread the Catfish

In a deep skillet, heat oil over medium-high heat until it reaches 350°F (175°C).

4. Heat Oil

Carefully place the breaded catfish fillets in the hot oil and fry for about 4-5 minutes per side, or until golden brown. Remove and drain on paper towels.

5. Fry the Catfish

In a pot, bring water to a boil. Add the long-grain rice, cover, and reduce heat to low. Cook for about 18 minutes or until rice is tender.

6. Cook the Rice

In a skillet, cook the ground pork over medium heat until browned. Add onion, bell pepper, celery, and garlic, cooking until softened.

7. Cook the Meat and Vegetables

Stir in cajun seasoning, salt, and black pepper. Mix in the cooked rice and combine thoroughly. Cook for an additional 5 minutes.

8. Combine with Rice

In a bowl, mix together mayonnaise, Dijon mustard, capers, Worcestershire sauce, hot sauce, lemon juice, and parsley until well combined.

9. Make the Remoulade

Plate the fried catfish alongside dirty rice and serve with remoulade on the side.

10. Serve

catfish fillets

cornmeal

all-purpose flour

cajun seasoning

salt

black pepper

milk

oil for frying

long-grain rice

water

ground pork

onion, chopped

green bell pepper, chopped

celery, chopped

garlic, minced

mayonnaise

 Dijon mustard

capers, chopped

Worcestershire sauce

hot sauce

lemon juice

fresh parsley, chopped

Soak the navy beans in water overnight. Drain and rinse before cooking.

Prepare the Navy Beans

In a large pot, cook the slab bacon over medium heat until crispy. Remove bacon and chop into pieces, leaving the drippings in the pot.

Cook the Bacon

In the same pot, add chopped onions and garlic to the bacon drippings and sauté until onions are translucent.

Sauté Vegetables

Add the soaked navy beans, chopped bacon, smoked turkey, sliced beef frankfurter, brown sugar, ketchup, mustard, Worcestershire sauce, salt, black pepper, and water to the pot.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, stirring occasionally. If the mixture becomes too thick, add more water as needed.

Bake the Beans

After 2 hours, uncover the pot and let it bake for an additional 30 minutes to thicken the sauce.

Final Touch

Serve warm as a hearty side dish or main course.

Navy beans

Slab bacon

Smoked turkey

Beef frankfurter

Onion, chopped

Ketchup

Mustard

Water

Score the skin of the pork belly in a crosshatch pattern. This will help render the fat and give a crispy texture.

Prepare the Pork

In a bowl, combine the chopped rosemary, sage, minced garlic, fennel seeds, salt, and black pepper. Add olive oil and red wine vinegar to create a paste.

Make the Herb Mixture

Rub the herb mixture generously all over the pork belly, making sure to get it into the scored skin. Wrap in plastic wrap and refrigerate for at least 24 hours, or up to 3 days for maximum flavor.

Season the Pork

Preheat your smoker to 225°F (107°C). Place the pork belly in the smoker and cook for about 4-5 hours, or until the internal temperature reaches 190°F (88°C).

Smoke the Porchetta

Once the pork is cooked, increase the smoker temperature to 400°F (204°C) or transfer to a hot oven. Cook for an additional 30 minutes, or until the skin is crispy.

Crisp the Skin

Remove the porchetta from the smoker or oven and let it rest for 20 minutes before slicing. Serve with cranberry mostarda and a fresh arugula salad.

Rest and Slice

Pork belly (skin on)

Fresh rosemary, chopped

Fresh sage, chopped

Fennel seeds

Black pepper, freshly ground

Red wine vinegar

In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.

Smoked Beef Long Rib

Smoked Pork Belly

Northern Thai Sausage

Catfish

Butcher Baked Beans

Smoked Porchetta

Smoked Tri-tip*

Green Chorizo

Salmon*

Potato Cakes

Red Hot Brussels Sprouts

Pickle Plate

Marsh Hen Mill Grits

Root Vegetables

Sour Cream-chive Mash

Smoked Double Cut Pork Chop*

Charred Chicken

Grilled Shrimp

Smoked Beef Mac & Cheese

Cheddarwurst

Wood Grilled Oysters*

Grilled Cauliflower

Blue Crab Beignets

Beef Tartare*