Super tender & juicy hardwood smoked pulled Pork

Pulled Pork Plate

Smoked Sausage

Fresh grape tomatoes, hearts, croutons and our fresh spicy Caesar dressing with Parmesan cheese.

Cajun Caesar Salad

topped with grape tomatoes, carrots, baby corn, pepperoncinis, smoked Gouda cheese & croutons

Fresh Front Range Salad

Tender Smoked Sliced Beef

Includes small drink, one Berg's root beer and Colorado City Creamery ice cream.

Root Beer Float

BBQ Combo Plates

Choose from pulled pork, beef brisket or pulled chicken.

BBQ Sandwich

Made from scratch topped with homemade real key lime juice sauce and graham cracker crust.

Key Lime Pie

Topped with lettuce, homemade onion and pickles.

Veggie Burger

Smoked pulled chicken topped with cheddar cheese on a toasted sweet potato bun with pickles.

Palled Chicken Sandwich

Choose from tender pulled pork, beef ribs or pulled chicken.

BBQ Plates

American cheese with homemade cream and one small drink.

Grilled Cheese Sandwich

Includes small pulled pork and one drink.

Kids Meals

turkey breast sandwich

pork ribs

creamed corn

smoked turkey

moist brisket

jalapeño cheddar sausage

half chicken

baked beans

new potatoes

corn on the cob

Trim excess fat from the pork shoulder and rub it with olive oil.

Prepare the Pork

In a bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Make the Dry Rub

Rub the dry mixture all over the pork shoulder, making sure to cover it evenly.

Season the Pork

Preheat your smoker to 225°F (107°C). Place the seasoned pork shoulder in the smoker and smoke for about 8-10 hours, or until it reaches an internal temperature of 195°F (90°C) for perfect tenderness.

Smoke the Pork

In a saucepan, combine the apple cider vinegar and BBQ sauce. Heat over medium heat until warmed through.

Prepare the Sauce

Once the pork is done smoking, remove it from the smoker and let it rest for about 30 minutes. Using two forks, shred the meat into bite-sized pieces.

Pull the Pork

Mix the pulled pork with the prepared BBQ sauce and apple cider vinegar mixture until well coated.

Combine with Sauce

Serve the pulled pork on a plate, optionally with coleslaw and pickles on the side.

Serve

Pork shoulder (Boston butt)

Olive oil

Smoked paprika

Brown sugar

Garlic powder

Onion powder

Cayenne pepper

Salt

Black pepper

Apple cider vinegar

BBQ sauce

Start by gathering all the ingredients. Slice the smoked sausage into 1/2 inch pieces. Chop the bell peppers and onion into bite-sized pieces. Mince the garlic cloves.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat until it shimmers.

Heat the Oil

Add the sliced smoked sausage to the skillet and sauté for about 5-7 minutes until browned and heated through.

Cook the Sausage

Add the chopped bell peppers and onion to the skillet. Stir to combine and cook for another 5 minutes until the vegetables are tender.

Add Vegetables

Stir in the minced garlic, Cajun seasoning, salt, and black pepper. Cook for an additional 2 minutes until the garlic is fragrant.

Add Garlic and Seasonings

Remove from heat and garnish with chopped fresh parsley. Serve hot as a main dish or with rice.

Garnish and Serve

Smoked sausage

Bell peppers (red and green)

Onion

Garlic

Cajun seasoning

Fresh parsley (for garnish)

Start by washing and drying the grape tomatoes. Cut them in half and set aside.

Prepare the Salad

Remove the outer leaves from the romaine hearts and discard. Chop the remaining hearts into bite-sized pieces and place them in a large salad bowl.

Chop the Romaine

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, Worcestershire sauce, Cajun seasoning, minced garlic, salt, and black pepper until well combined.

Make the Dressing

Add the halved grape tomatoes and croutons to the chopped romaine in the salad bowl.

Assemble the Salad

Drizzle the Cajun dressing over the salad and toss gently to coat all the ingredients evenly.

Dress the Salad

Sprinkle the Parmesan cheese over the top of the salad before serving.

Finish with Parmesan

Grape tomatoes

Romaine hearts

Croutons

Parmesan cheese

Lemon juice

Dijon mustard

Worcestershire sauce

Garlic, minced

In a large salad bowl, combine the mixed salad greens.

Prepare the Salad Base

Halve the grape tomatoes and add them to the salad bowl. Peel and slice the carrots into thin rounds, then add them as well. Drain the baby corn and add it to the mix. Slice the pepperoncinis and toss them into the salad.

Add Fresh Vegetables

Shred or cube the smoked Gouda cheese and sprinkle it over the salad.

Incorporate Cheese

Top the salad with croutons for added crunch.

Add Croutons

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Drizzle the dressing over the salad just before serving, and toss gently to combine all ingredients.

Carrots

Baby corn

Pepperoncinis

Smoked Gouda cheese

Mixed salad greens

Balsamic vinegar

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

Prepare the Beef

Generously coat the brisket with the beef rub, ensuring all sides are covered. Let it sit at room temperature for about 30 minutes to absorb the flavors.

Apply the Rub

Soak the wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C).

Prepare the Smoker

Drain the wood chips and add them to the smoker box or directly onto the coals. This will create smoke for flavor.

Add Wood Chips

Place the brisket in the smoker fat side up. Close the lid and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).

Smoke the Brisket

Every hour, spritz the brisket with apple juice to keep it moist and flavorful.

Spritz with Apple Juice

Once the brisket is done, remove it from the smoker and wrap it in foil. Let it rest for at least 30 minutes before slicing.

Rest the Brisket

Slice the brisket against the grain into thin slices and serve warm.

Slice and Serve

Beef Brisket

Beef Rub

Apple Juice

Wood Chips (Hickory or Mesquite)

Choose a tall glass or a mug for serving your root beer float.

Prepare the Glass

Place 2 scoops of Colorado City Creamery Vanilla Ice Cream into the glass.

Add Ice Cream

Slowly pour 1 cup of Berg's Root Beer over the ice cream, allowing it to foam and rise.

Pour Root Beer

Top the float with 2 tablespoons of whipped cream for added richness.

Add Whipped Cream

Finish with a maraschino cherry on top and drizzle with chocolate syrup according to your taste.

Garnish

Berg's Root Beer

Colorado City Creamery Vanilla Ice Cream

Whipped Cream

Maraschino Cherry

Chocolate Syrup

Start by preheating your grill or smoker to 225°F (107°C).

Prepare the Meat

In a bowl, mix together olive oil, garlic powder, onion powder, paprika, salt, and black pepper to create a marinade.

Rub the marinade evenly over the pork ribs, chicken thighs, and beef brisket. Let them sit for at least 30 minutes to absorb the flavors.

Place the marinated meats on the grill or smoker.

Cook the Meat

Cook the pork ribs for about 4 hours, the chicken thighs for about 1.5 hours, and the beef brisket for about 6 hours, or until they reach the desired tenderness.

During the last 30 minutes of cooking, brush the meats with BBQ sauce.

While the meats are cooking, prepare the cornbread.

Prepare Cornbread

In a bowl, combine the cornbread mix and water. Stir until just combined.

Pour into a greased baking dish and bake according to the package instructions, usually at 400°F (204°C) for about 20-25 minutes.

Once the meats are cooked and the cornbread is baked, slice the meats into portions.

Serve the Combo Plate

Serve on a platter with the cornbread and coleslaw on the side. Enjoy your BBQ combo plates!

Pork Ribs

Chicken Thighs

BBQ Sauce

Olive Oil

Garlic Powder

Onion Powder

Paprika

Black Pepper

Cornbread Mix

Water

Coleslaw

Choose your desired protein (pulled pork, beef brisket, or pulled chicken) and ensure it is cooked and shredded if necessary. If using leftovers, make sure they are heated through.

Cooking the Protein

In a medium saucepan over medium heat, combine BBQ sauce, apple cider vinegar, honey, and Worcestershire sauce. Stir until well blended and heated through, about 5 minutes.

Combine Sauce Ingredients

Toast the sandwich buns lightly if preferred. Place 1/2 cup of the chosen protein on the bottom half of each bun, drizzle with the prepared BBQ sauce, and top with coleslaw and pickles. Place the top half of the bun on the sandwich.

Assemble the BBQ Sandwich

Pulled Pork

Pulled Chicken

Apple Cider Vinegar

Honey

Worcestershire Sauce

Sandwich Buns

Pickles

Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Prepare the crust

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Make sure it’s evenly spread.

Form the crust

Bake in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and let it cool.

Bake the crust

In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth and well blended.

Prepare the filling

Pour the filling into the cooled pie crust, spreading it evenly.

Fill the crust

Bake in the oven at 350°F (175°C) for 15 minutes. Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours to set.

Pulled Pork Plate

Smoked Sausage

Cajun Caesar Salad

Fresh Front Range Salad

Tender Smoked Sliced Beef

Root Beer Float

Bbq Combo Plates

Bbq Sandwich

Key Lime Pie

Veggie Burger

Palled Chicken Sandwich

Bbq Plates

Grilled Cheese Sandwich

Kids Meals

Turkey Breast Sandwich

Pork Ribs

Creamed Corn

Smoked Turkey

Moist Brisket

Jalapeño Cheddar Sausage

Half Chicken

Baked Beans

New Potatoes

Corn On The Cob