Carolina-Style Ribs

Southern-Style Deviled Eggs

Hand-cut fries with melted pimento cheese, pulled pork, scallions, BBQ ranch dressing

Barbecue Fries

Marinated and fried white meat chicken, served with honey mustard

Crispy Chicken Strips

Brunswick Stew

Slice with cream cheese frosting, pecans, and caramel

Carrot Cake

Baby Back Ribs

Pit-cooked overnight, pulled from the bone, lightly seasoned and ready for you to sauce as you would like

Pulled Pork

Served with goat cheese, basil, and roasted red pepper vinaigrette

Fried Green Tomatoes

Fried Mac & Cheese

Semi-lunar pastry with fresh whipped seasonal filling, fried to perfection, topped with caramel sauce

Homemade Hand Pie

Seasonal Skillet Cornbread

Pimento Cheese Balls

Chopped BBQ, cabbage collards, and candied carrots served with Oak Island sauce and pepper jelly

BBQ Soul Rolls

BBQ Chicken

Homemade Banana Pudding

Smoked slow and low until fork-tender with our Western NC BBQ sauce

Beef Brisket

Chopped BBQ Plate

Served with celery sticks and bleu cheese dressing

Chicken Wings

Seasonal Salad

Romaine, avocado, black beans, corn, red peppers, Pepper Jack cheese, BBQ vinaigrette topped with crunchy wontons

BBQ Ranch Salad

Chopped BBQ Turkey

A medley of our favorite appetizers; includes pit-smoked wings, BBQ soul rolls, deviled eggs, and pimento cheese balls

Pit Sampler

Veggie Plate

Preheat your grill or smoker to 225°F (107°C). Clean the ribs under cold water and pat them dry with paper towels. Remove the membrane from the back of the ribs for better flavor absorption.

Prepare the Ribs

In a bowl, mix together the apple cider vinegar, mustard, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this mixture all over the ribs, ensuring they are well coated. Let them marinate for at least 1 hour (or overnight in the fridge for more flavor).

Marinate the Ribs

Place the ribs on the grill or smoker bone side down. Cook for about 3-4 hours, basting with BBQ sauce every hour. The ribs are done when they are tender and the meat pulls away from the bone easily.

Cook the Ribs

Remove the ribs from the grill and let them rest for about 10 minutes. Slice and serve with additional BBQ sauce on the side.

Serve

Pork ribs

Apple cider vinegar

Mustard

Brown sugar

Paprika

Garlic powder

Onion powder

Cayenne pepper

Salt

Black pepper

BBQ sauce (Carolina style)

Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 12-14 minutes.

Boil the Eggs

Transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, gently tap the eggs on a hard surface and peel them.

Cool and Peel

Slice the peeled eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash them with a fork. Add mayonnaise, sweet relish, Dijon mustard, paprika, salt, and black pepper. Mix until smooth.

Prepare Filling

Spoon or pipe the yolk mixture back into the egg whites.

Fill the Eggs

Sprinkle paprika on top and garnish with chopped chives if desired. Serve immediately or refrigerate until ready to serve.

Garnish and Serve

Large eggs

Mayonnaise

Sweet pickle relish

Dijon mustard

Fresh chives (optional for garnish)

Wash and cut the Russet potatoes into fry shapes. Rinse in cold water and pat dry.

Prepare the Fries

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Season with salt.

Fry the Potatoes

In a mixing bowl, combine shredded cheddar cheese, cream cheese, diced pimentos, garlic powder, onion powder, cayenne pepper, and salt. Mix until well blended.

Make Pimento Cheese

If using leftover pulled pork, mix it with BBQ sauce in a saucepan over medium heat until warmed through.

Prepare Pulled Pork

In a small bowl, mix ranch dressing and BBQ sauce until combined.

Make BBQ Ranch Dressing

On a serving plate, layer the fries, pimento cheese, pulled pork, and drizzle with BBQ ranch dressing. Top with sliced scallions.

Assembly

Scallions, sliced

In a bowl, combine buttermilk and hot sauce. Add the chicken breasts and ensure they are fully submerged. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

Marinate the Chicken

In a separate bowl, mix together the flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.

Prepare the Breading

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

Heat the Oil

Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere.

Bread the Chicken

Carefully place the breaded chicken strips in the hot oil, cooking in batches to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

In a small bowl, whisk together honey and Dijon mustard until smooth.

Prepare the Honey Mustard Sauce

Serve the crispy chicken strips hot with the honey mustard sauce on the side.

Boneless, skinless chicken breasts

Buttermilk

Hot sauce

All-purpose flour

Cornstarch

Vegetable oil

Honey

Gather all the ingredients and chop the vegetables as needed.

Prepare Ingredients

In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent.

Sauté Vegetables

Stir in the diced potatoes, green beans, corn, and peas. Cook for about 5 minutes, stirring occasionally. Add the shredded chicken and sliced sausage.

Add Vegetables and Meats

Pour in the chicken broth and tomato sauce. Add Worcestershire sauce, salt, black pepper, and bay leaves. Stir to combine.

Combine Liquids

Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 30-40 minutes, or until the vegetables are tender.

Simmer the Stew

Remove bay leaves before serving. Adjust seasoning with salt and pepper to taste, if needed.

Final Touches

chicken, cooked and shredded

smoked sausage, sliced

fresh corn, kernels removed

green beans, chopped

peas

potatoes, diced

onion, diced

garlic, minced

tomato sauce

chicken broth

Worcestershire sauce

salt

black pepper

bay leaves

olive oil

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots and chopped pecans.

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Cool the Cakes

Granulated sugar

Baking powder

Baking soda

Ground cinnamon

Vanilla extract

Grated carrots

Chopped pecans

Preheat your oven to 300°F (150°C). Remove the membrane from the back of the ribs for better flavor absorption.

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

Make the Rub

Generously rub the spice mixture all over the ribs, ensuring they are well coated.

Season the Ribs

Place the ribs on a large sheet of aluminum foil, and fold the edges up to create a sealed packet. This will keep the moisture in while they bake.

Prepare for Baking

Place the foil packet on a baking sheet and bake in the preheated oven for 2.5 to 3 hours until tender.

Bake the Ribs

In a saucepan, combine barbecue sauce, apple cider vinegar, and water. Heat on low until warmed through.

Prepare the Sauce

After baking, carefully remove the ribs from the foil and place them on a grill or a broiler for about 10-15 minutes, brushing with the barbecue sauce mixture to caramelize.

Glaze the Ribs

Remove from heat, let rest for a few minutes, then cut between the bones and serve with extra barbecue sauce on the side.

Baby back ribs

Barbecue sauce

Water

Trim excess fat from the pork shoulder and pat it dry with paper towels.

Prepare the Pork

In a bowl, combine paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.

Rub the spice mixture all over the pork shoulder, ensuring it is well coated.

Season the Pork

Preheat your pit or smoker to 225°F (107°C) and make sure you have enough wood chips for overnight cooking.

Prepare the Pit

Place the seasoned pork shoulder in the pit and cook for approximately 10-12 hours, or until the internal temperature reaches 195°F (90°C).

Cook the Pork

Remove the pork from the pit, wrap it in foil, and let it rest for about 1 hour.

Rest the Pork

Using forks or your hands, shred the pork into bite-sized pieces. Discard any bones and excess fat.

Pull the Pork

Mix the pulled pork with apple cider vinegar and water to keep it moist and add flavor.

Add Liquid

Serve the pulled pork as is, or with your favorite barbecue sauce.

Pork Shoulder

Brown Sugar

Garlic Powder

Onion Powder

Black Pepper

Cayenne Pepper

Apple Cider Vinegar

Slice the green tomatoes into 1/4 inch thick rounds. Sprinkle both sides with salt and let sit for 10 minutes.

Prepare the Tomatoes

In three separate bowls, place the flour, buttermilk, and cornmeal mixed with black pepper. Dredge each tomato slice first in flour, then dip in buttermilk, and finally coat with cornmeal.

Set Up Breading Station

In a large skillet, heat the vegetable oil over medium-high heat. Fry the breaded tomato slices in batches for about 3-4 minutes on each side or until golden brown. Drain on paper towels.

Fry the Tomatoes

In a small bowl, whisk together the olive oil, balsamic vinegar, and chopped roasted red peppers until well combined.

Prepare the Vinaigrette

Arrange the fried green tomatoes on a serving plate, crumble goat cheese over the top, add fresh basil leaves, and drizzle with the roasted red pepper vinaigrette.

Carolina-style Ribs

Southern-style Deviled Eggs