Crispy fried pickles served with ranch dressing.

Fried Pickles

EST. GRILL 2012

Bourbon, simple syrup, bitters, garnished with an orange twist.

Old Fashioned

Slow-smoked brisket, house-made BBQ sauce, served with two sides.

BBQ Brisket

Tortilla chips, smoked brisket, creamy queso, fresh jalapeños, scallions.

Brisket Queso

Lightly breaded and fried calamari served with marinara sauce.

Crispy Calamari

Fried Calamari

Slow-smoked brisket served with two sides.

Smoked Brisket

Grilled chicken breast topped with BBQ sauce.

BBQ Chicken

Chilled shrimp served with cocktail sauce.

Shrimp Cocktail

Crisp romaine tossed with Caesar dressing and croutons.

Caesar Salad

BBQ Ribs

Rich chocolate cake with vanilla ice cream.

Chocolate Cake

Choice of sauce: buffalo, BBQ, or garlic parmesan.

Chicken Wings

Classic New York cheesecake with a graham cracker crust.

Cheesecake

Grilled bread topped with marinated tomatoes, basil, and balsamic glaze.

Bruschetta

House made hot sauce, blue cheese dressing.

Dry Creek Wings

Fresh salmon fillet grilled to perfection.

Grilled Salmon

Mozzarella Sticks

Chocolate Lava Cake

Crispy wings tossed in spicy buffalo sauce.

Buffalo Wings

Margarita

Wings

BBQ Platter

Drain the dill pickle slices and pat them dry with a paper towel to remove excess moisture. This helps the batter adhere better.

Prepare the Pickles

In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, black pepper, and salt. Mix well.

Make the Batter

Pour in the buttermilk into the dry ingredients and mix until a smooth batter forms.

Add Buttermilk

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

Heat the Oil

Dip each pickle slice into the batter, coating it completely. Allow excess batter to drip off.

Coat the Pickles

Carefully place the battered pickles in the hot oil. Fry in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown.

Fry the Pickles

Remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.

Drain and Serve

In a medium bowl, mix together the mayonnaise, sour cream, buttermilk, dried dill weed, garlic powder, onion powder, black pepper, and salt until smooth.

Combine Ingredients

Cover the bowl with plastic wrap and refrigerate the ranch dressing for at least 30 minutes before serving to let the flavors meld.

Chill the Dressing

 dill pickle slices

all-purpose flour

cornmeal

baking powder

garlic powder

onion powder

black pepper

salt

buttermilk

vegetable oil

mayonnaise

sour cream

dried dill weed

In a bowl, mix together olive oil, garlic powder, paprika, salt, black pepper, and fresh lemon juice.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Slice the bell peppers, zucchini, and red onion into bite-sized pieces.

Prepare the Vegetables

In a bowl, toss the sliced vegetables with olive oil, salt, and black pepper until well coated.

Season the Vegetables

Place the seasoned vegetables on the grill, using a grill basket if necessary. Grill for about 8-10 minutes, turning occasionally, until tender and slightly charred.

Grill the Vegetables

In a small bowl, combine Greek yogurt, chopped parsley, minced garlic, lemon juice, salt, and black pepper. Stir until well mixed.

Mix the Sauce

Serve the grilled chicken and vegetables with a generous drizzle of garlic herb sauce on top.

Serve

Boneless, skinless chicken breasts

Olive oil

Garlic powder

Paprika

Salt

Black pepper

Fresh lemon juice

Bell peppers (mixed colors)

Zucchini

Red onion

Greek yogurt

Fresh parsley, chopped

Garlic, minced

Lemon juice

Chill an old-fashioned glass by filling it with ice water and setting it aside while you prepare the drink.

Prepare the Glass

In a mixing glass, combine the bourbon, simple syrup, and bitters. Add ice and stir gently until the mixture is well chilled, about 30 seconds.

Mix the Ingredients

Empty the ice water from the chilled old-fashioned glass and add a large ice cube or several smaller cubes.

Strain the chilled bourbon mixture into the prepared glass over the ice.

Strain the Drink

Take the orange slice, twist it over the drink to release its oils, and then place it on the rim of the glass as a garnish.

Garnish

Bourbon

Simple Syrup

Bitters

Orange

Trim excess fat from the brisket, leaving about 1/4 inch for flavor and moisture.

Prepare the Brisket

In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, smoked paprika, brown sugar, and liquid smoke. Rub the mixture all over the brisket, ensuring it's coated evenly.

Season the Brisket

Preheat your smoker to 225°F (107°C). Place the brisket in the smoker, fat side up, and smoke for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).

Smoking the Brisket

In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well to combine.

Mix the BBQ Sauce

Bring the mixture to a simmer over medium heat, stirring occasionally. Once it begins to simmer, reduce the heat to low and let it simmer for about 30 minutes to thicken.

Simmer the Sauce

Once the brisket is finished smoking, remove it from the smoker and let it rest for 30 minutes. Slice against the grain and serve with the BBQ sauce on the side.

Slice and Serve

Serve with coleslaw and cornbread for a complete meal.

Prepare Sides (Optional)

Brisket

Black Pepper

Garlic Powder

Onion Powder

Smoked Paprika

Brown Sugar

Liquid Smoke

Ketchup

Apple Cider Vinegar

Worcestershire Sauce

Mustard

Coleslaw

Cornbread

In a medium saucepan over low heat, add the cream cheese. Stir until it begins to melt.

Melt the Cream Cheese

Gradually add the sharp cheddar and Monterey Jack cheeses, stirring continuously until fully melted and combined.

Add the Cheeses

Pour in the milk and continue to stir until the mixture is smooth and creamy.

Incorporate the Milk

Add the diced tomatoes with green chilies, garlic powder, onion powder, cumin, salt, and black pepper. Stir well to combine and heat through for about 5 minutes.

Season the Queso

While the queso is warming, arrange the tortilla chips on a large serving platter or individual plates.

Prepare the Tortilla Chips

Distribute the shredded smoked brisket evenly over the tortilla chips.

Top with Smoked Brisket

Once the queso is ready, pour it generously over the brisket and tortilla chips.

Pour the Queso

Top with sliced jalapeños and chopped scallions for added flavor and freshness.

Garnish the Dish

Tortilla chips

Smoked brisket, shredded

Cream cheese

Sharp cheddar cheese, shredded

Monterey Jack cheese, shredded

Milk

Diced tomatoes with green chilies

Onion powder

Cumin

Fresh jalapeños, sliced

Scallions, chopped

In a large bowl, combine the cleaned and sliced calamari with salt, black pepper, garlic powder, and paprika. Toss to coat evenly.

Prepare the Calamari

In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs. Start by dredging the calamari in flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with breadcrumbs.

Set Up Breading Station

In a deep frying pan or pot, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded calamari in batches, frying for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain excess oil.

Fry the Calamari

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté the Garlic

Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the saucepan. Stir to combine and allow the sauce to simmer for about 15-20 minutes, stirring occasionally.

Make the Sauce

Taste the marinara sauce and adjust the seasoning with additional salt and pepper as needed.

Adjust Seasoning

Fresh calamari, cleaned and sliced

All-purpose flour

Cornstarch

Eggs, beaten

Breadcrumbs (preferably panko)

Vegetable oil, for frying

Crushed tomatoes

Dried oregano

Dried basil

Begin by cleaning the fresh calamari. Remove the head, innards, and skin. Cut the calamari into rings about 1/2 inch thick.

Clean and Cut Calamari

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper. Mix well.

Prepare the Coating

In a separate bowl, beat the eggs until fully mixed.

Prepare the Eggs

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Dip each ring of calamari first into the egg mixture, then into the flour mixture, making sure they are fully coated.

Coat the Calamari

Carefully add the coated calamari rings to the hot oil in batches. Fry for about 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

In a saucepan, heat the olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1 minute.