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The entire pig slow smoked over hardwood embers. Pulled, chopped and seasoned with the vinegar pepper sauce and topped with cracking.
An off-menu item popular in the Piedmont region of North Carolina. Pork shoulder is cut into steaks and slow smoked to make the entire shoulder into bark. Served with a Lexington tomato based dip.
Spicy tamarind dip with crispy shallots. Smoked out back in our storage containers by Pitmaster Roland.
South Carolina mustard glaze. Smoked out back in our storage containers by Pitmaster Roland.
Marinated with lemon and spices and pit smoked with side of salsa verde. Smoked out back in our storage containers by Pitmaster Roland.
Smoked out back in our storage containers by Pitmaster Roland.
Smoked over oak and glazed with a Vietnamese caramel sauce. In central North Carolina many of the Pitmasters are from the highlands of Vietnam. Smoked out back in our storage containers by Pitmaster Roland.
As seen on the Food Network. Our signature sandwich with chopped whole hog, red slaw and sunny side up egg. Served on a Martin's potato roll.
With bourbon maple syrup and walnuts.
Waffle pressed with a cup of queso on the side.
With walnut, bourbon and maple.