CHECK OUT OUR MONTHLY SUNDAY SPECIALS, SAUSAGE OF THE WEEK,
AND OTHER SPECIAL OFFERS ON A ROTATING BASIS.
FULL SCHEDULE BELOW!
1st Sunday of Every Month:
Pastrami
Cured, smoked brisket with black pepper, coriander, and caraway rub. Pastrami was brought to the U.S. by Romanian Jewish immigrants, and has since become a staple of New York delis. Our recipe takes inspiration from Katz's Delicatessen in Manhattan.
2nd Sunday of Every Month:
Pulled Duck Confit
Smoked duck leg quarters brined with Chinese five spice and finished in duck fat confit. Our pulled duck meat is juicy and savory, delicious over seasoned rice or on a freshly baked milk bun topped with crispy, smoked duck cracklins.
3rd Sunday of Every Month:
Tri-Tip Steak
Smoked tri-tip steaks with a NorCal-style marinade of citrus juice, soy sauce, and spices. Smoking tri-tip helps break down the connective tissues, rendering a tough cut of meat into a tender, juicy steak. Our recipe is inspired by Brazil Cafe in Berkly, CA.
4th Sunday of Every Month:
Prime Rib
Boneless prime rib roast dry brined with kombu and smoked with dry rub. We finish our prime rib by searing it in beef tallow directly on the smoker. The most decadent special on our menu, sourced from the highest quality USDA Prime Angus beef we can find.
Pulled Lamb Shoulder
(Carribean Mojo & Rosemary)
One of three variations on Colorado-raised lamb, this is a family recipe originating with co-owner Esteban Gallardo. We smoke a dry-rubbed lamb shoulder, then finish it in a Caribbean Mojo-style braise with garlic, rosemary, and citrus juice.
Pulled Lamb Shoulder
(Moroccan Ras el Hanout)
This special involves smoking a whole Colorado-raised lamb shoulder with our house Ras el Hanout (or "top shelf", in Arabic) blend of Moroccan spices. We finish cooking the lamb in a sweet & tangy citrus braise and serve it with house-made yogurt sauce.
Pulled Lamb Shoulder
(Croatian Ispod Peke)
Meaning "under the bell", ispod peke is a time-honored Croatian live-fire cooking tradition. Our recipe utilizes Colorado-raised lamb and Central Texas barbecue techniques combined with Croatian flavors, including seasonal vegetables and buttery yellow potatoes.
Beef Bulgogi
(Korean BBQ Beef)
Our take on bulgogi, Korean for "fire meat", utilizes a traditional marinade to tenderize bite-sized pieces of USDA Prime smoked brisket with sweet & savory glaze. The perfect pairing for our seasoned rice and tangy cole slaw with house-made sesame dressing.
Beef Tenderloin
(Brazilian BBQ Beef)
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Brisket Barbacoa
(Mexican BBQ Beef)
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Turkey
(Smoked Whole)
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Hornado de Chancho
(Ecuadorian Pork Butt)
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Pepper Vinegar Pulled Pork
(North Carolina Pork Butt)
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Achiote Pulled Chicken
(Yucatan-Style Thighs)
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Buffalo Pulled Chicken
(Buffalo, NY-Style Thighs)
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Chipotle Pulled Chicken
(Tex Mex-Style Thighs)
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Teriyaki Pulled Chicken
(Japanese-Style Thighs)
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Buffalo Cauliflower
(Buffalo, NY Vegan BBQ)
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Cauliflower Burnt Ends
(Kansas City Vegan BBQ)
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Smoked Pineapple
(South Pacific Vegan BBQ)
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Smoked Zucchini
(European Vegan BBQ)
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Bean Dip
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Brisket Queso
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Chicken Salad
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Cowboy Caviar
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Elote Sald
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Smoked Green Beans with
Pork Belly
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Smoked Romanesco
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Smoked Sweet Corn
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Spicy Watermelon
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Argentine Empanada
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Biscuits & Gravy
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Bread Pudding
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Burgers
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Chorizo Mexicano Rice Bowl
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Cornish Pasties
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Ajiaco
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Cauliflower Bisque
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Colombian Sopa Albondigas
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Duck Soup
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English Brown Stew
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Gumbo
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Teven's Chicken Tortilla Soup
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Texas Red Chili
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