Low & Slow.
Bold & Free.

14-hour smoked over oak and cherry. Cracked pepper bark, juicy interior, rendered fat that melts on the tongue.

Full rack, dry-rubbed and smoked low. Finished with a brush of our house bourbon-glaze. Falls apart at a touch.

Slow-smoked pork shoulder, hand-pulled and tossed in our light house sauce. Smoky, tangy, and deeply satisfying.

Our own sausage blend — coarsely ground, seasoned with black pepper and brown sugar, smoked to a deep mahogany snap.

Spatchcocked, dry-brined overnight, and smoked until the skin shatters and the meat stays impossibly juicy.

Bone-in, 2-inch cut, smoked to a perfect medium. Crisp exterior, pink and juicy within. A pork chop that means business.

Three-cheese blend, panko crust, made in a cast-iron skillet. Creamy inside, crisp on top. Non-negotiable side.

Shredded cabbage and carrot in a sharp apple cider vinegar dressing. Crunchy, tangy, and the perfect foil to rich smoked meat.

Cast-iron baked with real buttermilk and a touch of honey. Crisp edges, tender crumb. Served warm with whipped butter.

Dry beans simmered for hours with bacon, brown sugar, and a splash of bourbon. Smoky, sweet, and deeply savory.

Three pours of small-batch bourbons, rotated weekly. Our bartender will walk you through the profiles. Ask about tonight's selection.

Bourbon, smoked maple syrup, Angostura bitters, orange peel. Made to order with a torch and a flourish.

Cold-brewed in-house with real tea leaves and just enough sugar. Served over ice with a lemon wedge. Refills are free.