A classic in its own right, Brisket is the Cadillac of the BBQ. We take hand trimmed brisket, marinade it overnight, rub it down with our beef rub and let it cook low and slow in our off-set smoker using hickory wood for that Texas flavor.

You can’t talk about BBQ in Cali if you don’t talk tri-tip. Cooked on our Santa Maria Grill, this is one of our favorites. We rub this down with our one of kind Peppery Beef rub and then cook it on an open flame. We hope this becomes one of your favorites too.

How can you go wrong with Pork? Yum is all we here when people try our pulled pork. We take our pork butt, let it brine for a couple days and then add our delicious sweet and salty pork rub. We also add a little bit of that North Carolina flavor we know you all love for that perfect balance of sweet and salty with a little bit of bite.

C’mon. Ribs. Everybody loves ribs. First, we take our ribs and add our sweet and salty Pork Rub, then while they are cooking, we glaze our ribs using butter, brown sugar, more rub and our very own honey from our own hives! These ribs are slow cooked to perfection until you can pull clean off the bone.

You gotta have chicken right! We marinade our chicken, add our savory Poultry rub and slow cook our chicken to that perfect bite.

It wouldn’t be BBQ without it. Blend of Jack, Cheddar and Havarti cheeses make this Mac and Cheese one to go for. Gooey, but Creamy at the same time. You should try it.

Another Classic. Plus we cook it with Bacon. Everyone loves bacon.

Classic ingredients but yummy. So I had a potato salad recipe which rocked and then tried my mother in law’s and then “acquired” the recipe. You will thank me later.

We can make this to your liking! From classic Caesar Salad to Spinach Salad.

We lightly dust the corn with our rub for extra flavor and then cook it in the husk on the Santa Maria for that extra sweetness.

BBQ Pulled Pork over Creamy Cole Slaw on a Buttered Hawaiian Roll

Seasoned and Seared Tri-Tip, Provolone Cheese, Garlic Mayo on a Buttered Hoagie Roll