Menu
My menu changes with the season, the farms, and the animal on the block that week, so treat this as a sample and not a promise. The chalkboard at the smoker has the final word.
salt, pepper, smoke, and most of a day
I cook every meat on this page the same way, over hardwood coals, turned and mopped by hand for as long as the cut needs. Every plate comes with cornbread and two sides from the garden section below.
What we serve
I rotate through the menu items below. Usually, I’ll offer 3-4 options on a given day. Plates each come with several homemade sides included.
Whole-animal specials
When I break down a whole hog, nothing sits in a freezer, so keep an eye on the chalkboard for the cuts most menus skip.
Cooked slow until it gives up, and it's rich enough that you may want to bring a friend to help.
Whatever the animal gives me that week gets its day over the fire, whether that's cheeks, hocks, or rib tips.
From the garden
The sides follow the season, and they come pickled, dressed, or put straight over the coals.
Quick-pickled with a heavy hand of fresh dill.
Eggplant, squash, and whatever else is ripe, charred right on the grate.
Cornbread & slaws
I bake the cornbread and shred the slaws myself for every cook.
I cook it until it's ready, and I sell it until it's gone
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