We will be slow smoking dry rubbed Brisket, Spareribs, Chicken, Beef Ribs and Pork Butt with a combination of four woods for depth of flavor and juiciness.
Each BBQ plate will have a combination of the smoked meats of the week, Slaw, Potato Salad, pickles and, Executive Chef, Wesley Shaw's BBQ Sauce. Executive Pastry, Chef Rene Cruz will bake up his delicious Cheddar Jalapeno Cornbread.
Our partner Fort Point Brewery will supply ice-cold cans of beers (Park Hoppy Wheat, Westfalia German Red Ale, KSA Kolsch Lager & Villager IPA).
We've added a kick, Macallan Highland Scotch will be a special guest this year, pour unique bottles of their world famous Scotch varietals