Barbecue
(In North Carolina only Whole Hog or Pork shoulder is considered BBQ)
East Carolina Whole Hog
The entire pig slow smoked over hardwood embers. Pulled, chopped and seasoned with the vinegar pepper sauce and topped with cracking.
1/2 lb - 12
add slaw & cornbread - 15
Western North Carolina Outside Brown Shoulder
An off-menu item popular in the Piedmont region of North Carolina. Pork shoulder is cut into steaks and slow smoked to make the entire shoulder into "bark". Served with a Lexington tomato based "Dip".
1/2 lb - 11
add slaw & cornbread - 14
Sides
Apple Mustard Slaw - 4
Red Vinegar Lexington Slaw - 4
Sweet Potato Waffle - 5
w/bourbon maple syrup & walnuts
Pit Smoked Bean - 4
Collard Greens - 4
Kenny G's Mac n Cheese - 9
Waffle Pressed with a cup of Queso on the side
Sweet Potato Waffle - 5
with walnut, bourbon and maple
Smoked Meats
Smoked out back in our storage containers by Pitmaster Roland
Pork Belly 1/2 lb - 14
Spicy Tamarind Dip with crispy shallots
Spare Ribs 1/2 lb - 12
South Carolina Mustard Glaze
Lucifer's Chicken Legs w/slaw & cornbread - 13
marinated with lemon & spices and pit smoked w/a side of salsa verde
House made Sausage Ring - 7
Greensboro Pitmaster Chix Wings - 10
Smoked over oak & glazed with a Vietnamese caramel sauce. In Central North Carolina many of the pitmasters are from the Highlands of Vietnam.
Delivery
Please call (347) 328-5595 or Grubhub for online order. Allow extra wait time for your delivery order.