BBQ Half Chicken

A southern delight! Tender shrimp sautéed with garlic, diced tomato, and scallions, served over a big, creamy bowl of cheesy stone ground grits, and finished in a Tasso ham gravy.

Shrimp & Grits

Darryl's Prime Rib is 12 ounces of 100% Certified Angus Beef, seasoned with our special blend of spices and roasted low and slow until its tender and obscenely juicy. Finished to order and served with your choice of two sides, au jus and horseradish sauce made in house.

Darryl's Slow Roasted Prime Rib

Darryl's Original Homemade Crackers

Simple and delicious, woodfire grilled boneless chicken breast with lettuce, tomato, and pickles on a toasted brioche bun.

Grilled Chicken Sammie

Wood grilled burger with sauteed onions, lettuce, and tomato on a toasted brioche bun.

Woodfire Grilled Burger

Filet

Two spicy hand-breaded chicken tenders tossed in Nashville sauce with pickle on butter brioche.

Spicy Hand-Breaded Chicken Sandwich

Ribeye

Shrimp

Chicken

Full Rack of Beef Ribs

A half rack of pork ribs, your choice of protein (from list below) and two great sides.

Classic Adam & Eve

Our Baby back ribs are finished over low and slow, fire and basted with BBQ sauce. Comes with a side of French fries and our house-made baked beans. Substitute a side for a side salad for only 2.99.

Baby Back Beef Ribs

Hot Tea

Sautéed Mushrooms & Onions

Add these delicious choices of woodfire grilled.

COMBOS

Gulf shrimp cooked over our wood fired grill, brushed with butter, and served over rice with house-made Cajun mustard sauce.

Woodfire Grilled Shrimp Skewer

Iced Tea

Coffee

Cranberry Juice

Apple Juice

Minute Maid Lemonade

San Pellegrino

Preheat your grill to medium-high heat. Rinse the chicken halves under cold water and pat them dry with paper towels.

Prepare the Chicken

In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Rub this mixture all over the chicken halves, ensuring they are well coated.

Season the Chicken

Place the chicken halves skin-side down on the grill. Cook for about 15-20 minutes, or until the skin is crispy and browned.

Grill the Chicken

Flip the chicken halves over and brush generously with BBQ sauce. Continue grilling for another 15-20 minutes, basting with more BBQ sauce as desired, until the internal temperature reaches 165°F (74°C).

Add BBQ Sauce

Remove the chicken from the grill and let it rest for 5-10 minutes before serving. Enjoy your BBQ half chicken!

Rest and Serve

Whole chicken (cut in half)

Olive oil

BBQ sauce

Garlic powder

Onion powder

Paprika

Salt

Black pepper

In a saucepan, bring 4 cups of water to a boil. Slowly whisk in the stone ground grits and reduce heat to low. Stir occasionally and cook for about 20-25 minutes until the grits are thick and creamy. Add heavy cream and cheddar cheese, stirring until melted and smooth. Season with salt and pepper to taste. Keep warm.

Prepare the Grits

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add diced Tasso ham and cook for another 2-3 minutes. Then, add the shrimp and cook until they turn pink, about 3-4 minutes.

Cook the Shrimp

Stir in the diced tomatoes and sliced scallions, cooking for an additional 2 minutes. Taste and adjust seasoning with salt and pepper.

Finish the Dish

Spoon the cheesy grits into bowls and ladle the shrimp mixture over the top. Garnish with additional scallions if desired.

Serve

Shrimp, peeled and deveined

Stone ground grits

Water

Heavy cream

Cheddar cheese, shredded

Tasso ham, diced

Garlic, minced

Diced tomatoes, drained

Scallions, sliced

Preheat the Oven

In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme. Rub the olive oil all over the prime rib, then generously coat it with the spice mixture.

Season the Prime Rib

Place the seasoned prime rib on a roasting rack in a roasting pan. Insert a meat thermometer into the thickest part of the meat. Roast in the preheated oven until the internal temperature reaches 130°F (54°C) for medium-rare, approximately 3 to 4 hours.

Roasting the Prime Rib

Once the desired temperature is reached, remove the prime rib from the oven and tent it with aluminum foil. Let it rest for at least 20 minutes before slicing.

Resting the Meat

Slice the prime rib against the grain and serve with au jus and horseradish sauce, along with your choice of two sides.

Serving

Certified Angus Beef Prime Rib

Kosher Salt

Black Pepper

Garlic Powder

Onion Powder

Dried Rosemary

Dried Thyme

Olive Oil

Preheat Oven

In a large bowl, combine the all-purpose flour, salt, garlic powder, and dried herbs.

Mix Dry Ingredients

Add the olive oil and water to the dry ingredients. Mix until a dough forms.

Add Wet Ingredients

Turn the dough out onto a floured surface and knead for about 2-3 minutes until smooth.

Knead Dough

Divide the dough into two parts. Roll out each part into a thin layer (about 1/8 inch thick).

Roll Out Dough

Use a pizza cutter or knife to cut the rolled dough into squares or desired shapes.

Cut Crackers

Transfer the cut crackers onto a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until golden brown.

Bake Crackers

Remove from the oven and let cool. Serve with ranch dressing.

Cool and Serve

All-purpose flour

Dried herbs (e.g., rosemary, thyme)

In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Coat the chicken breasts with the seasoning mixture.

Preheat the woodfire grill to medium-high heat. Place the seasoned chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

While the chicken is grilling, place the brioche buns on the grill for the last 2-3 minutes until they are toasted and golden brown.

Toast the Buns

Once the chicken is cooked, remove it from the grill and let it rest for a minute. Slice the tomato. On the bottom half of each toasted bun, layer lettuce, grilled chicken, tomato slices, pickles, and then top with the other bun.

Assemble the Sammie

Serve immediately and enjoy your delicious grilled chicken sammie!

Boneless Chicken Breast

Brioche Buns

Lettuce Leaves

Tomato

Pickles

Chop the onion, slice the tomato, and wash the lettuce leaves. Set them aside.

Prepare the Ingredients

Preheat your woodfire grill to medium-high heat.

Preheat the Grill

In a bowl, season the ground beef with salt and black pepper. Form into 4 equal patties.

Form the Patties

In a skillet, heat olive oil over medium heat. Add the chopped onions and sauté until caramelized, about 5-7 minutes.

Grill the Onions

Place the patties on the preheated grill. Cook for about 4-5 minutes on each side for medium doneness.

Grill the Burgers

During the last minute of grilling, place the brioche buns cut side down on the grill to toast lightly.

On the bottom half of the toasted brioche bun, place a grilled patty, followed by sautéed onions, lettuce, and tomato. Top with the other half of the bun.

Assemble the Burger

Serve immediately and enjoy your woodfire grilled burger!

Ground beef

Brioche buns

Onion

Lettuce

Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Prepare the Filet

Rub the steaks with olive oil, then season generously with salt and black pepper on both sides.

Season the Steaks

Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot.

Heat the Pan

Add the steaks to the hot skillet and sear for 3-4 minutes on one side without moving them.

Sear the Steaks

Flip the steaks and add the garlic cloves and rosemary to the pan. Sear for another 3-4 minutes for medium-rare.

Add Aromatics

During the last minute of cooking, add butter to the pan and use a spoon to baste the melted butter over the steaks.

Baste with Butter

Remove the filet mignon from the skillet and let them rest on a plate for about 5 minutes before serving.

Rest the Steaks

Filet Mignon

Garlic Cloves

Fresh Rosemary

Butter

In a bowl, combine the flour, cayenne pepper, paprika, garlic powder, salt, and black pepper. Dredge the chicken tenders in the flour mixture, then dip them into beaten eggs, and finally coat them with cornmeal.

In a large skillet, heat the vegetable oil over medium-high heat. Add the breaded chicken tenders and fry until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

Fry the Chicken

In a bowl, toss the fried chicken tenders with the Nashville hot sauce until well coated.

Toss in Nashville Sauce

In a small pan, melt the butter over medium heat and toast the brioche buns until golden brown.

Prepare the Buns

Place the spicy chicken tenders on the bottom half of each toasted brioche bun. Top with pickles and cover with the other half of the bun. Serve immediately.

Assemble the Sandwiches

Chicken tenders

Eggs

Cornmeal

Cayenne pepper

Vegetable oil

Nashville hot sauce

Take the ribeye steak out of the refrigerator and let it sit at room temperature for 30 minutes before cooking.

Prepare the Ribeye

Generously season both sides of the ribeye with salt and black pepper.

Season the Steak

In a large skillet, heat the olive oil over medium-high heat until it's shimmering.

Add the ribeye steak to the skillet and sear for 4-5 minutes on one side. Flip the steak and add the garlic and rosemary to the pan.

Cook the Steak

Spoon the hot oil and juices over the steak while it cooks for another 4-5 minutes for medium-rare, adjusting time as necessary for desired doneness.

Baste the Steak

Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Rest the Steak

Ribeye steak

Garlic cloves

Fresh rosemary

In a bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Mix well to create the marinade.

Prepare the Marinade

Add the shrimp to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes to enhance the flavors.

Marinate the Shrimp

Heat a skillet over medium-high heat. Once hot, add the marinated shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque.

Remove the shrimp from the skillet, sprinkle with chopped parsley, and serve immediately.

Garnish and Serve

Large shrimp (peeled and deveined)

Garlic (minced)

Lemon juice

Fresh parsley (chopped)

Preparation

In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and black pepper. Rub this mixture all over the chicken breasts.

Place the seasoned chicken breasts in a baking dish. Drizzle with lemon juice and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.

Bake the Chicken

Remove the chicken from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.

Chicken breasts

Fresh parsley

Preheat your oven to 300°F (150°C). Clean the beef ribs and pat them dry with paper towels.

Prepare the Ribs

In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the ribs.

Bbq Half Chicken