Baby Back Ribs
Lean and tender, these delicate ribs are cut from the tenderloin and seasoned with our own black pepper and garlic salt rub. They are cooked on the smoker with regional applewood for about two hours, then mopped with our Signature Barbeque Sauce a half an hour before they come out of the smoker. This leaves them with a dark caramelized glaze …
Mmmm good!

Prime Rib
Beautiful, fully marbled Rib Roast expertly seasoned and slowly smoked to perfection.  Presented at a “carving station” and sliced to order.
You’ve never had prime rib like this before!

Memphis-Style Pork Shoulder
This one takes some time.  Whole “picnic butts” seasoned with our own custom rub and slow smoked for about 12 hours until juicy and tender.  We can serve it “pulled” as a main entree or “chopped” on a white roll.
We have butts and we’ll rub ‘em!

Cowboy Ribeye Steaks
First, we build a bigger fire to get the smoker a little hotter. Next, we take large, fully marbled, bone-in ribeye steaks, smother them in fresh garlic and herbs, and then expertly smoke them.
Nobody beats our meat!

Pacific Northwest Salmon
Wild Salmon is a natural on our smoker, and we can prepare this many different ways.  One of our favorites is our Sake-Cured Hot Smoked Salmon with Fresh Ginger & Chive Beurre Blanc.