Freshly made coleslaw with a tangy dressing.

Coleslaw

Homemade apple pie with a flaky crust and cinnamon spice.

Apple Pie

Rich and fudgy brownie, served with a scoop of vanilla ice cream.

Brownie

Fall-off-the-bone ribs, smoked to perfection and served with our signature sauce.

Ribs

Our house-made BBQ sauce, available in sweet and spicy.

BBQ Sauce

Smoked for 12 hours, this tender, juicy brisket is a must-try!

Brisket

Juicy chicken, smoked and glazed in your choice of sauce.

Chicken

Creamy, cheesy goodness that's the perfect side to any meal.

Mac & Cheese

Slow-cooked and hand-pulled pork shoulder, seasoned to perfection.

Pulled Pork

Classic potato salad with a hint of mustard and herbs.

Potato Salad

Cornbread

Shred the green cabbage and grate the carrot. Combine them in a large mixing bowl.

Prepare the Vegetables

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the cabbage and carrot mixture. Toss until the vegetables are thoroughly coated with the dressing.

Combine and Toss

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

Chill and Serve

Green cabbage

Carrot

Mayonnaise

Apple cider vinegar

Sugar

Celery seed

Salt

Black pepper

In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.

Make the Pie Crust

In another bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and water. Toss to coat the apples evenly.

Prepare the Filling

Preheat the oven to 425°F (220°C). Roll out one disc of dough to fit a 9-inch pie pan. Place the bottom crust in the pan and fill with the apple mixture. Roll out the second disc, place it over the filling, and seal the edges. Cut slits in the top crust to allow steam to escape.

Assemble the Pie

Brush the top crust with beaten egg for a golden finish. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes until the apples are tender and the crust is golden brown.

Bake the Pie

Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature.

Cool and Serve

all-purpose flour

unsalted butter

granulated sugar

brown sugar

salt

cinnamon

nutmeg

lemon juice

apples (peeled, cored, and sliced)

water

egg (beaten, for egg wash)

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Preheat Oven

In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the granulated sugar and brown sugar until well combined.

Melt Butter

Allow the mixture to cool slightly, then whisk in the eggs, one at a time, followed by the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.

Combine Dry Ingredients

Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.

Mix Together

Pour the brownie batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake

Let the brownies cool in the pan before cutting into squares. Serve warm with a scoop of vanilla ice cream.

large eggs

vanilla extract

unsweetened cocoa powder

chocolate chips

vanilla ice cream

Remove the membrane from the back of the ribs for better flavor absorption.

Prepare the Ribs

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

Make the Rub

Rub the spice mixture generously over both sides of the ribs.

Season the Ribs

Preheat your smoker to 225°F (107°C) and add wood chips of your choice for flavor.

Prepare the Smoker

Place the ribs in the smoker bone side down and smoke for about 5 hours, spritzing with a mixture of apple cider vinegar and water every hour.

Cook the Ribs

During the last 30 minutes of smoking, brush the ribs with BBQ sauce.

Apply BBQ Sauce

Remove the ribs from the smoker, let them rest for 10-15 minutes, then cut and serve.

Rest and Serve

pork ribs

smoked paprika

black pepper

garlic powder

onion powder

apple cider vinegar

bbq sauce

In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper.

Combine Ingredients

Heat the saucepan over medium heat until the mixture begins to simmer, stirring frequently.

Simmer the Sauce

Once simmering, taste the sauce and add salt as needed. If you prefer it sweeter, add more honey or brown sugar.

Adjust Seasoning

Reduce heat to low and let the sauce cook for another 15-20 minutes, stirring occasionally, until thickened to your liking.

Cook Down

Remove from heat and let the sauce cool. Store in an airtight container in the refrigerator for up to 2 weeks.

Cool and Store

ketchup

honey

Worcestershire sauce

cayenne pepper

In a bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create a spice rub.

Prepare the Rub

Rub the spice mixture evenly over the brisket, ensuring all sides are coated. Let it sit at room temperature for about 1 hour or refrigerate overnight for deeper flavor.

Season the Brisket

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

Place the brisket in the smoker and add the soaked wood chips. Smoke for about 12 hours, or until the internal temperature reaches 195°F (90°C).

Smoke the Brisket

Once done, remove the brisket 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 and serve with your favorite sides.

Serve

Beef Brisket

Kosher Salt

Black Pepper

Paprika

Garlic Powder

Onion Powder

Brown Sugar

Worcestershire Sauce

Apple Cider Vinegar

Wood Chips (Hickory or Mesquite)

Rinse the chicken thighs under cold water and pat dry with paper towels.

Prepare the Chicken

In a large bowl, mix olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika. Add the chicken thighs and toss to coat evenly.

Season the Chicken

Preheat your smoker to 225°F (107°C) using your preferred wood chips.

Preheat the Smoker

Place the seasoned chicken thighs in the smoker and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).

Smoke the Chicken

During the last 30 minutes of smoking, brush your choice of sauce over the chicken thighs.

Glaze the Chicken

Remove the chicken from the smoker and let it rest for 10 minutes before serving.

Chicken thighs

Olive oil

Garlic powder

Onion powder

Smoked paprika

Your choice of sauce (BBQ, teriyaki, honey mustard, etc.)

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbly. Gradually whisk in the milk, stirring continuously until the mixture thickens.

Make the Cheese Sauce

Reduce the heat to low, then add the shredded cheddar cheese, salt, black pepper, and paprika to the sauce. Stir until the cheese has melted and the sauce is smooth.

Add Cheese and Seasoning

Add the drained macaroni to the cheese sauce and stir until the pasta is evenly coated.

Combine Pasta and Sauce

Elbow Macaroni

Butter

All-Purpose Flour

Milk

Cheddar Cheese, shredded

Trim excess fat from the pork shoulder and pat dry with paper towels. Rub the yellow mustard all over the pork, creating a base for the spice rub.

Prepare the Pork

In a bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this mixture generously over the pork shoulder.

Make the Spice Rub

Place the seasoned pork shoulder in a slow cooker. Pour the apple cider vinegar around the pork. Cover and cook on low for 8-10 hours or until the pork is tender and can be easily shredded with a fork.

Cook the Pork

Once cooked, remove the pork shoulder from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.

Shred the Pork

Return the shredded pork to the slow cooker to soak up the juices. Serve with BBQ sauce on the side and enjoy!

Pork shoulder

Yellow mustard

Brown sugar

Cayenne pepper

BBQ sauce (for serving)

In a large pot, cover the potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool.

Boil the Potatoes

In a large bowl, mix together the mayonnaise, Dijon mustard, salt, and black pepper until well combined.

Prepare the Dressing

Once the potatoes have cooled, peel and chop them into bite-sized pieces. Add the chopped potatoes, celery, red onion, dill, and hard-boiled eggs to the dressing. Mix gently to combine.

Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Before serving, sprinkle with paprika for garnish.

Potatoes

Dijon mustard

Celery, chopped

Red onion, finely chopped

Fresh dill, chopped

Hard-boiled eggs, chopped

Preheat the Oven

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.

Mix Dry Ingredients

In a separate bowl, whisk together the milk, eggs, and melted butter.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Pour the batter into a greased 9-inch square baking dish or cast-iron skillet.

Pour into Baking Dish

Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let it cool slightly before serving warm.