Beef brisket served with mashed potatoes, pan gravy, green beans and cornbread.

Smoked for 14 hours until very tender, sliced thinly across the grain and lightly sauced with sweet Barbeque sauce. Served with your choice of 2 side dishes.

North Carolina pulled pork, pulled chicken and Kansas City burnt ends sliders for those who can't decide. Served with your choice of 2 side dishes.

Dry-rubbed chicken thighs smoked until falling apart, mixed with a little North Carolina vinegar Barbeque sauce. Served with your choice of 2 side dishes.

Kansas City burnt ends and red hot smoked sausage topped with gold sauce, cole slaw and pickles.

A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoramand topped with gold sauce. Served with your choice of 2 side dishes.

Served with lettuce, tomato, shredded cabbage and cilantro in a giant flour tortilla.

Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based Barbeque sauce like you would find in eastern North Carolina. Served with your choice of 2 side dishes.

Beef brisket, smoked 14 hours with oak & hickory, chopped and cooked in our sweet BBQ sauce until the meat is caramelized and fall-apart tender. Served with your choice of two side dishes

Large flour tortilla stuffed with rice and beans, cabbage, salsa, cilantro and sour cream.

Large flour tortilla stuffed with pulled chicken, rice and beans, cabbage, salsa, cilantro and sour cream.

Large flour tortilla stuffed with Kansas City burnt ends, rice and beans, cabbage, salsa, cilantro and sour cream.

Large flour tortilla stuffed with North Carolina pulled pork, rice and beans, cabbage, salsa, cilantro and sour cream.

Large flour tortilla stuffed with Texas sliced beef brisket, rice and beans, cabbage, salsa, cilantro and sour cream.

Fresh, locally baked sandwich roll.

St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce.

The top of the beef brisket, smoked for 14 hours until very tender, chopped and cooked slowly in a sweet tomato-based Barbeque sauce until the meat is tender and falling apart.

Dry-rubbed with blue ribbon's own 15-spice blend and smoked for 2-3 hours.

Boneless pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based Barbeque sauce like you would find in eastern North Carolina.

A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram.

The leanest part of the brisket, smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet Barbeque sauce.

Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little North Carolina vinegar Barbeque sauce.

Dry-rubbed with our own spicy jamaican jerk rub (habanero peppers, garlic, herbs and spices) and smoked for 2-3 hours.

St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1-2 slab is 6 ribs. Served with your choice of 2 side dishes and cornbread.

Dry-rubbed chicken thighs smoked until falling apart, mixed with a little North Carolina vinegar Barbeque sauce. Large portion served with your choice of 2 side dishes and cornbread.

Your choice of 3 sides served with a piece of cornbread. Black-eyed corn, cole slaw, mashed potatoes and rice and beans do not contain meat and are suitable choices for vegetarians.

Smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet Barbeque sauce. Large portion served with your choice of 2 side dishes and cornbread.

Dry-rubbed with our own spicy jamaican jerk rub (habanero peppers, garlic, herbs and spices) and smoked for 2-3 hours. Served with your choice of 2 side dishes and cornbread.

Dry-rubbed with our own spicy jamaican jerk rub (habanero peppers, garlic, herbs and spices) and smoked for 2-3 hours. Served with your choice of 2 side dishes and cornbread.

A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoramand topped with gold sauce. Large portion served with your choice of 2 side dishes and cornbread.

Dry-rubbed with Blue Ribbon's own 15-spice blend and smoked for 2-3 hours. Served with your choice of 2 side dishes and cornbread.

Dry-rubbed with blue ribbon's own 15-spice blend and smoked for 2-3 hours. Served with your choice of 2 side dishes and cornbread.

Your choice of 2 meats and 2 sides served with cornbread.

Beef brisket, smoked 14 hours with oak and hickory, chopped and cooked in our Sweet Barbeque sauce until the meat is caramelized and fall-apart tender. Large portion served with your choice of 2 side dishes and cornbread.

St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1-3 slab is 4 ribs. Served with your choice of 2 side dishes and cornbread.

Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based Barbeque sauce like you would find in eastern North Carolina. Large portion served with your choice of 2 side dishes and cornbread.

1 1-2 slabs of ribs, 2 half chickens, 2 pints of boneless sandwich meats, 2 quarts of sides, 6 pieces of cornbread, 6 sandwich rolls, 1-2 pint of homemade pickles and 1-2 pints of sweet, hot and gold Barbeque sauces.

Two pints of boneless meats, 2 pints of side dishes, 8 sandwich rolls, 4 pieces of cornbread, 1-2 pint of homemade pickles and 1-2 pints of sweet, hot and gold Barbeque sauces.

A full slab of ribs, half chicken, pint of boneless sandwich meat, 2 pints of sides, 4 pieces of cornbread, 4 sandwich rolls, 1-2 pint of homemade pickles and 1-2 pints of sweet, hot and gold Barbeque sauces.

Fresh, locally baked sandwich rolls.

Made from meaty drippings from our smoked meats.

Thin-sliced pickling cucumbers, quick-pickled in a half-sour type brine. Suitable for vegetarians.

Fresh, locally baked sandwich roll.

Sweet southern-style cornbread made from scratch. Suitable for vegetarians.

Fresh and thick homemade salsa with a little kick.

Blue ribbon barbecue rub is our own 15-spice blend. Jamaican jerk rub is our own spicy jamaican jerk rub (habanero peppers, garlic, herbs and spices).

Soft, long-cooked green beans, flavored with spicy smoked pork sausage, vinegar, salt and pepper.

Shredded green cabbage and carrots, mixed with a vinegar and mayonnaise-based slaw dressing. Suitable for vegetarians.

Cooked from scratch for 12 hours, flavored with molasses and beef brisket trimmings.

Red bliss potatoes mashed with roasted garlic, half and half, butter, salt and pepper. Suitable for vegetarians.

Sweet corn, black-eyed peas, tomatoes and spices. A blue ribbon innovation! Suitable for vegetarians.

Big leafy greens, popular in Southern cooking. Cooked 3-4 hours until tender with smoked pork bones, chicken stock, garlic, red pepper, salt and pepper.

Cantina rice topped with Southwestern-style pinto beans. Suitable for vegetarians.

Deliciously fresh cobbler, baked with a biscuit topping. Served with whipped cream.