Smoked shredded beef brisket and Southwest pintos.

15 celery sticks, 15 carrot sticks and 12 pint of blue ribbon bleu cheese dressing.

Large shell-on Barbeque shrimp smothered in finger lickin new Orleans style pepper sauce. Served chilled with lemon wedge. 18 shrimp (approx. 1 lb).

Sweet, smoky and tender bone-in chunks of pork ribs smothered in a Kansas city style Barbeque sauce.

30 wings rubbed with dry spices, smoked until tender and the meat begins to pull easily from the bone. Available dry or with your choice of hot honey Barbeque, jamaican jerk or buffalo sauce.

Locally made garlic sausage smoked by blue ribbon and served with your choice of Texas red Barbeque or southern honey mustard sauce.

Smoked 14 hours and sauced with sweet Barbeque sauce.

Smoked 14 hours and mixed with NC vinegar Barbeque sauce.

Local, spicy pork sausage and smoked at blue ribbon.

1 slab (12 pieces). Our dry-rubbed ribs simmered in sweet Barbeque sauce.

Chopped and cooked slowly in sweet Barbeque sauce.

Dry-rubbed, smoked and mixed with NC vinegar sauce.

20 pieces. 5 half chickens and rubbed with a spicy Jamaican jerk rub.

Served with mixed spring greens, shredded carrots, red and green grapes, toasted pecans and balsamic vinaigrette.

Served with wild rice salad, cranberry Barbeque sauce, big daddy mayo and house made pickles.

Served with southern potato salad, Georgia peach Barbeque sauce and house made pickles.

Served with corn and black bean salad, chipotle pepper-lime cream and pickled peppers.

Served with creamy cole slaw, hot-white Barbeque sauce, Texas red Barbeque sauce and house made pickles.

Deliciously fresh cobbler, baked with a biscuit topping. Choose apple, apple- cranberry, cherry, peach and peach-blueberry or peach-cranberry.

Choose key lime, sweet potato or what Boston magazine says is Bostons ultimate pecan pie. Served with whipped cream. whole pie serves 8.

Choose from baked beans, cole slaw, rice and beans, green beans, collard greens, mashed potatoes, dirty rice, macaroni and cheese and potato salad or black-eyed corn.

Small 9x11 pan serves 12-15 people. Large 11x22 pan serves 25-30 people. Pring greens, tomatoes, cucumbers, carrots, red peppers and shredded cabbage. Served with balsamic vinaigrette and caesar salad dressing.

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

Sturdy plates, forks, spoons, knives and napkins. cups, serving spoons and serving tongs included as needed.