Slow & Low Braised Shredded Pork / Shredded Lettuce / Pineapple Pico De Gallo / Mango Pineapple Vinaigrette / Cotija Cheese

Al Pastor Style

Smoked Pulled Pork / Craft Beer Queso / Moonshine BBQ / Potato Sticks

Trail Park

Seasoned Ground Beef / Craft Beer Mac & Cheese / Applewood Smoked Bacon / Green Onion

Mac Attack

Carne Asada / Applewood Smoked Bacon / Pico De Gallo / Danish Blue Cheese / Ancho Chipotle Sauce

Carne Asada (Grilled Steak)

Smoked Pulled Pork / Fried Jalapenos / Pico De Gallo / Ancho Chipotle Sauce / House Pickled Onion / Cotija Cheese

Pork on Fire

Carne Asada / Pico De Gallo / Fried Jalapenos / Garlic Pesto Sauce / Cotija Cheese

El Compadre

Seasoned Ground Beef / Applewood Smoked Bacon / Pico De Gallo / Shredded Lettuce / Jack & Cheddar / Sour Cream

Cheddar Bacon Cheeseburger

Carne Asada / Pico De Gallo / Toasted Sesame & Wasabi Aioli / House Pickled Onions / Cotija Cheese

Steakout

Your style of choice served over yellow rice.

Bowl

Seasoned Ground Beef / Pico De Gallo / Shredded Lettuce / Jack & Cheddar / Sour Cream / Craft Beer Queso / Potato Sticks

Taco Bomb

Shredded Chicken / Shredded Lettuce / Buffalo Wing Sauce / Homemade Ranch / Green Onion / Blue Cheese Crumbles

Honey Chipotle Chicken

Shredded Chicken / Pico De Gallo / Jack & Cheddar / Shredded Lettuce / Cotija Cheese / Cilantro Garlic Sauce

Chick Magnet

Sushi Grade Ahi Tuna Poke Style / Mixed Greens / Toasted Sesame & Wasabi Aioli / Sesame Seeds

Pesca (Fish Off the Hook)

Seasoned Ground Beef / Applewood Smoked Bacon / Salsa Roja / Fried Jalapenos

Sinatra (aka Pizza)

Cheese Quesadilla (Optional: Add Ground Beef or Chicken for a Small Upcharge)

Quesadilla

Locally Sourced Chorizo / Applewood Smoked Bacon / Fried Jalapenos / Moonshine BBQ Sauce / Fresh Cilantro

Pig Daddy

Carne Asada / White Cheddar / Applewood Smoked Bacon / Pico De Gallo / Mixed Greens / Ancho Chipotle Sauce / Cotija Cheese

Shredded Chicken / Pico De Gallo / Mixed Greens / Garlic Pesto / Cotija Cheese

Pesto Chicken

Shredded Chicken / Shredded Lettuce / Shaved Celery & Green Onion / Buffalo Wing Sauce / Homemade Ranch / Blue Cheese Crumbles

Low Roasted Shredded Chicken

Three tacos, any style, served on our signature parmesan crusted tortilla shells.

Tacos (3)

Shredded Chicken / Shredded Lettuce / Pico De Gallo / Jack & Cheddar / Craft Beer Queso / Blue Cheese Crumbles / Homemade Ranch

Quatro Cheese Taco

Your style of choice wrapped with yellow rice in a flour tortilla shell.

Burrito

Shredded Chicken / Rice / Mixed Greens / Green Onion / Chow Mein Bourbon Sauce

Bourbon Street

Shredded Chicken / Shredded Lettuce / Pico De Gallo / Potato Sticks / Apple Wood Smoked Bacon / Parmesan Cheese / Caesar Dressing

Hail Caesar

In a large bowl, combine the garlic, onion, chili powder, cumin, oregano, salt, and black pepper. Rub this mixture all over the pork shoulder. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Prepare the Pork

Preheat the oven to 300°F (150°C). Place the marinated pork shoulder in a heavy Dutch oven or oven-safe pot. Pour the pineapple juice over the pork and cover the pot with a lid.

Braiding the Pork

Cook the pork in the preheated oven for about 4 hours, or until it is tender and easily shreds with a fork.

Slow Cooking

In a bowl, mix the diced pineapple, diced mango, lime juice, and salt to taste. Set aside.

Prepare the Pineapple Pico de Gallo

Once the pork is done, shred it with two forks. Serve the shredded pork on a platter, topped with shredded lettuce, pineapple pico de gallo, crumbled Cotija cheese, and a drizzle of olive oil.

Assemble the Dish

Pork shoulder

Pineapple, diced

Lettuce, shredded

Cotija cheese, crumbled

Mango, diced

Lime juice

Olive oil

Garlic, minced

Onion, diced

Chili powder

Cumin

Oregano

Salt

Black pepper

Pineapple juice

Mix together smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Rub the mixture all over the pork shoulder.

Place the pork shoulder in a slow cooker with apple cider vinegar and water. Cook on low for 8-10 hours until fork-tender.

Cook the Pork

Remove the pork from the slow cooker, shred with two forks, and set aside.

Shred the Pork

In a saucepan over medium heat, combine craft beer, cream cheese, and shredded cheddar cheese.

Combine Ingredients

Stir in diced tomatoes with green chilies, garlic powder, cumin, and salt. Mix well until melted and smooth.

Add Flavorings

In a bowl, combine ketchup, apple cider vinegar, brown sugar, moonshine, Worcestershire sauce, garlic powder, onion powder, and salt. Whisk until smooth.

Mix the Ingredients

Transfer to a saucepan and simmer over low heat for 15 minutes, stirring occasionally.

Simmer

Preheat the oven to 425°F (220°C). Slice potatoes into sticks and place them in a bowl.

Prepare the Potatoes

Toss the potato sticks with olive oil, salt, and black pepper. Spread them on a baking sheet and bake for 25-30 minutes until golden and crispy.

Season and Bake

Pork Shoulder

Smoked Paprika

Brown Sugar

Garlic Powder

Onion Powder

Black Pepper

Apple Cider Vinegar

Water

Craft Beer

Cream Cheese

Shredded Cheddar Cheese

Diced Tomatoes with Green Chilies

Ketchup

Moonshine (or any clear spirit)

Worcestershire Sauce

Potatoes

Olive Oil

In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove and drain on paper towels, then crumble and set aside.

Cook the Bacon

In the same skillet, add the ground beef and cook until browned. Season with salt, black pepper, garlic powder, onion powder, and paprika. Drain excess fat.

Brown the Beef

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

Cook the Pasta

In a saucepan, melt butter over medium heat. Stir in craft beer and bring to a simmer. Add cream cheese and cheddar cheese, stirring until melted and smooth.

Make the Cheese Sauce

In a large mixing bowl, combine the cooked macaroni, seasoned ground beef, cheese sauce, and half of the crumbled bacon. Mix well.

Combine Everything

Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish and top with remaining bacon. Bake for 20-25 minutes, until bubbly.

Bake the Dish

Remove from the oven and let cool slightly. Garnish with chopped green onions before serving.

Garnish and Serve

Ground beef

Craft beer

Macaroni pasta

Cheddar cheese, shredded

Cream cheese, softened

Applewood smoked bacon

Green onions, chopped

Garlic powder

Onion powder

Paprika

Butter

In a bowl, mix olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Place the flank steak in a resealable bag, pour the marinade over it, seal the bag, and refrigerate for at least 2 hours, or overnight for best flavor.

Marinate the Steak

Preheat your grill to high heat. If using a charcoal grill, let the coals get white-hot.

Prepare the Grill

Remove the steak from the marinade and let excess marinade drip off. Place the steak on the hot grill and cook for about 5-7 minutes per side for medium-rare, or until desired doneness.

Cook the Steak

In the last few minutes of grilling, place the applewood smoked bacon on the grill until crispy.

Add Bacon

Remove the steak from the grill and let it rest for 5 minutes before slicing.

Rest the Steak

Slice the steak against the grain. Serve topped with crispy bacon, crumbled Danish blue cheese, pico de gallo, and drizzle with ancho chipotle sauce.

Serve

Flank Steak

Lime Juice

Garlic

Chili Powder

Applewood Smoked Bacon

Danish Blue Cheese

Pico De Gallo

Ancho Chipotle Sauce

9. Shred the smoked pork and serve on a plate topped with fried jalapenos, pico de gallo, house pickled onion, and crumbled cotija cheese.

Assembly

Smoked paprika

Brown sugar

Jalapenos

Vegetable oil

Cotija cheese

Ancho chili powder

Chipotle in adobo sauce

Tomatoes

Onion

Cilantro

Lime

Red onion

Vinegar

Sugar

In a bowl, mix minced garlic, lime juice, olive oil, and salt. Marinate the flank steak for at least 30 minutes.

Prepare the Marinade

Grill the marinated flank steak over medium-high heat for about 6-7 minutes on each side or until desired doneness. Let it rest before slicing.

Cook the Flank Steak

In a bowl, combine diced tomatoes, chopped onion, cilantro, lime juice, and salt. Mix well and set aside.

Make Pico De Gallo

Slice jalapenos and fry them in hot oil until crispy. Remove and drain on paper towels.

Prepare Fried Jalapenos

In a food processor, combine basil, garlic, pine nuts, olive oil, Parmesan cheese, and salt. Blend until smooth.

Prepare Garlic Pesto Sauce

Slice the grilled flank steak and serve it topped with pico de gallo, fried jalapenos, garlic pesto sauce, and crumbled cotija cheese.

Flank steak

Garlic cloves

In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove and drain on paper towels.

Prepare the Bacon

In a bowl, combine ground beef with salt and black pepper. Form into two patties.

Season the Beef

In the same skillet, cook the beef patties over medium-high heat for about 4-5 minutes on each side, or until they reach desired doneness.

Cook the Patties

During the last minute of cooking, place the shredded cheddar and jack cheese on the patties to melt.

Add Cheese

On the bottom half of each burger bun, layer shredded lettuce, the cheesy beef patty, crispy bacon, pico de gallo, and a dollop of sour cream. Top with the other half of the bun.

Assemble the Burger

Serve immediately and enjoy your delicious Cheddar Bacon Cheeseburger!

Pico de gallo

Shredded lettuce

Shredded cheddar cheese

Shredded jack cheese

Sour cream

Burger buns

In a bowl, mix lime juice, olive oil, minced garlic, salt, and black pepper. Add the flank steak, ensuring it is well-coated. Marinate for at least 2 hours or overnight for best flavor.

In a separate bowl, combine sliced red onions with rice vinegar. Let them sit for at least 30 minutes to pickle.

Prepare Pickled Onions

In a bowl, mix mayonnaise, sesame oil, and wasabi paste until well combined. Adjust wasabi to taste.