A hearty sandwich that satisfies your cravings.

Papa Eat

Our signature chicken dish, smoked and flavorful.

Mmmmm... Chicken-Biz

Delicious desserts crafted by our pastry chef, Carolyn.

Desserts by Carolyn

Special creations that combine various meats and flavors.

Mashy Meaty Mashups

Smoked chicken served with delicious sides.

Chicken-Biz

Delicious mushrooms smoked to enhance their natural flavors.

Smoked Mushrooms

Our specials featuring creative combinations of meats and flavors.

Meaty Mashups

A delicious combination of Cuban and Reuben flavors in a sandwich.

The Cuban Reuben

Our take on this traditional salad is served with romaine lettuce, creamy caesar dressing and topped with house-smoked turkey.

Smoked Turkey Caesar Salad

Servings of pork by its lonesome in portions of 4oz., 1/2lb., or 1lb.

Pulled Pork (Meat Only)

Servings of turkey by its lonesome in portions of 4oz., 1/2lb., or 1lb.

Turkey (Meat only)

Grab a 5oz. helping of our famous smoked salmon and pair it with your two favorite sides.

Smoked Salmon Plate

Servings of brisket by its lonesome in portions of 4oz., 1/2lb., or 1lb.

Brisket (Meat Only)

Choose your favorite classic flavor from our selection of chocolate, vanilla, or strawberry.

Housemade Milk Shakes

Servings of salmon by its lonesome in 5oz portions.

Smoked Salmon (Salmon Only)

This hot, hand-cut potato delight is prepared with love daily.

House French Fries

This simple and sumptuous sandwich is served with a choice of your favorite meat and coleslaw. We top it with a drizzle of our eastern-inspired Mustard Barbecue Sauce for the mid-south tang you're looking for.

The Carolina

Take a look at a 4-bone rib, jalapeno cheddar sausage link, & 4oz each of brisket, pulled pork, turkey. Plus 2 sides.

The Meat Daddy

Grab a 6oz. or 8oz. helping of our famous pulled pork and pair it with your two favorite sides.

Pulled Pork Plate

This Philly-inspired sandwich with an east-coast attitude is served with brisket with onions, peppers, and cheese on a hoagie roll.

Brisket Cheesesteak

These freshly baked and smoked chocolate chip cookies are topped with just a bit of salt.

Smoked Chocolate Chip Cookie

Grab a helping of our famous smoked brisket and pair it with your two favorite sides.

Brisket Plate

The 'P' stands for 'Pretty Darn Delicious' or 'Pimento Cheese.' Check out the most plentiful BLT you've ever had with pimento cheese, house bacon, lettuce, tomato, on toasted bread.

PBLT

This cool cabbage treat is prepared with love daily.

Coleslaw

Gather all the ingredients and slice the tomato.

Prepare the Ingredients

Spread mayonnaise on one slice of bread and Dijon mustard on the other.

Spread the Condiments

On the mayonnaise side, layer the roast beef, cheddar cheese, leafy greens, and sliced tomato. Season with salt and black pepper.

Layer the Sandwich

Top with the mustard side of the bread to complete the sandwich.

Assemble the Sandwich

Cut the sandwich in half and serve immediately.

Serve

sourdough bread

roast beef

cheddar cheese

leafy greens (spinach or arugula)

tomato, sliced

mayonnaise

Dijon mustard

salt

black pepper

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

Prepare the Marinade

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Marinate the Chicken

Prepare your smoker according to the manufacturer's instructions and preheat to 225°F (107°C).

Preheat the Smoker

Place the marinated chicken thighs in the smoker. Smoke for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C).

Smoke the Chicken

Remove the chicken from the smoker and let it rest for 10 minutes before serving. Garnish with fresh herbs.

Rest the Chicken

Chicken thighs

Smoked paprika

Garlic powder

Onion powder

Salt

Black pepper

Olive oil

Lemon juice

Fresh herbs (thyme, rosemary, or parsley)

Preheat Oven

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

Mix Dry Ingredients

In another bowl, beat together the eggs, milk, vanilla extract, and melted butter.

Beat Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Combine Mixtures

Fold in the chocolate chips into the batter.

Add Chocolate Chips

Pour the batter into a greased baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Allow the dessert to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.

Cool and Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Eggs

Milk

Vanilla extract

Butter, melted

Chocolate chips

In a large mixing bowl, combine the ground beef, ground pork, chopped bacon, onion, garlic, bread crumbs, egg, Worcestershire sauce, salt, and black pepper. Mix thoroughly until all ingredients are evenly combined.

Prepare the Mixture

With your hands, shape the mixture into meatballs or patties, depending on your preference. If using cheese, place a small cube of cheese in the center of each meatball before sealing it shut.

Shape the Mashups

Heat a skillet over medium heat and add a splash of oil. Cook the meatballs or patties for about 5-7 minutes on each side, or until they are browned and cooked through. Ensure the internal temperature reaches at least 75°C (165°F).

Cook the Mashups

Once cooked, remove from heat and sprinkle with chopped fresh parsley. Serve warm with your favorite dipping sauce or sides.

Garnish and Serve

Ground beef

Ground pork

Chopped bacon

Onion, finely chopped

Garlic, minced

Bread crumbs

Worcestershire sauce

Chopped fresh parsley

Cheese (optional)

Preheat your smoker to 225°F (107°C). Rinse the chicken under cold water and pat dry with paper towels. Rub the olive oil all over the chicken, then season with smoked paprika, garlic powder, onion powder, salt, and black pepper.

Prepare the Chicken

Place the seasoned chicken in the smoker breast side up and smoke for about 4-5 hours, or until the internal temperature reaches 165°F (74°C).

While the chicken is smoking, prepare the sides. For the corn on the cob, boil or grill until tender. For the coleslaw, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a large bowl and toss until well coated.

Prepare the Sides

Once the chicken is done, let it rest for 10-15 minutes before carving. Serve the smoked chicken with corn on the cob and coleslaw on the side.

Whole chicken

Clean the mushrooms with a damp cloth to remove any dirt. If using large mushrooms like portobello, remove the stems and gills.

Prepare the Mushrooms

In a large mixing bowl, toss the mushrooms with olive oil, garlic powder, salt, black pepper, smoked paprika, and fresh herbs until they are well coated.

Marinate the Mushrooms

Soak the wood chips in water for at least 30 minutes. Preheat the smoker or grill to a medium heat.

Prepare the Smoker

Place the soaked wood chips in the smoker box or directly on the coals. Once the smoke starts to rise, place the marinated mushrooms on the grill grates. Close the lid and smoke for 20-30 minutes, or until the mushrooms are tender and have absorbed the smoky flavor.

Smoke the Mushrooms

Remove the mushrooms from the smoker and let them rest for a few minutes. Serve warm as an appetizer or side dish.

Fresh mushrooms (e.g., cremini, portobello, or shiitake)

Fresh herbs (e.g., thyme or rosemary)

Wood chips (e.g., hickory or mesquite)

In a large skillet, heat olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove and set aside. In the same skillet, add ground beef and chorizo, cooking until browned.

Cook the Meats

In the same skillet, add diced onion, minced garlic, and chopped bell pepper. Sauté until the vegetables are softened.

Sauté Vegetables

Add canned tomatoes, BBQ sauce, salt, and black pepper to the skillet. Stir to combine and let simmer for 10 minutes.

Combine Ingredients

Stir in the cooked bacon and cheddar cheese until melted and well combined.

Mix in Cheddar

Top with chopped fresh parsley and serve warm with your favorite sides.

Ground Beef

Chorizo Sausage

Bacon

Onion

Garlic

Bell Pepper

Canned Tomatoes

BBQ Sauce

Cheddar Cheese

Black Pepper

Olive Oil

Chopped Fresh Parsley

Gather all the ingredients. Slice the dill pickles and set aside.

On one slice of rye bread, spread a tablespoon of mustard and a tablespoon of mayonnaise. Layer with corned beef, ham, Swiss cheese, and sauerkraut. Top with sliced pickles and another slice of rye bread.

Heat a skillet over medium heat and melt the butter. Once melted, place the sandwich in the skillet. Grill for 3-4 minutes on each side until the bread is golden brown and the cheese has melted.

Grill the Sandwich

Remove the sandwich from the skillet, cut in half, and serve immediately. Enjoy your Cuban Reuben!

Rye bread

Corned beef

Swiss cheese

Dill pickles

Mustard

Mayonnaise

Butter

Sauerkraut

Wash and chop the romaine lettuce into bite-sized pieces. Place in a large bowl.

Prepare the Romaine

Slice the house-smoked turkey breast and add it to the bowl with the romaine.

Add the Turkey

Sprinkle the grated Parmesan cheese and croutons over the salad.

Mix in Cheese and Croutons

Drizzle the Caesar dressing over the salad and toss gently to combine.

Dress the Salad

Finish by sprinkling freshly ground black pepper on top. Serve immediately.

Season and Serve

Romaine lettuce

House-smoked turkey breast

Parmesan cheese, grated

Croutons

Caesar dressing

Black pepper, freshly ground

Rub the pork shoulder with salt, black pepper, garlic powder, onion powder, paprika, and liquid smoke. Ensure the pork is evenly coated.

Prepare the Pork

Place the coated pork shoulder in a large resealable bag or container. Pour apple cider vinegar and water over the pork. Seal and let marinate in the refrigerator for at least 4 hours, preferably overnight.

Marinate

Remove the pork from the marinade and place it in a slow cooker. Pour any remaining marinade over the top of the pork. Cook on low for 8-10 hours or until the pork is tender and easily pulls apart with a fork.

Cook the Pork

Once cooked, remove the pork from the slow cooker and let it rest for 15 minutes. Shred the pork using two forks and discard any excess fat.

Papa Eat

Mmmmm... Chicken-biz

Desserts By Carolyn