Real pit barbecue, since 1978.

Egg, meat, or both on your choice of bread, with grits, hash browns, or Canyon Cubes on the side. Built for a lunch-break clock.

A split biscuit under the house sausage gravy, with grits, hash browns, or Canyon Cubes.

Two eggs any style, grits, hash browns, or Canyon Cubes, and toast or a biscuit.

Canyon Cubes, hash browns, or grits under two eggs, your pick of bacon, ham, or sausage, finished with sausage gravy or shredded cheese.

Ham and cheese, Western, or Veggie, with a potato side and toast or a biscuit. Build your own if none of those is yours.

Two buttermilk pancakes, two sausage patties, batter mixed when you order.

Fresh batter with cinnamon, vanilla, and brown sugar.

Goes on the pit and stays there more than twenty four hours. Chopped for sandwiches, sliced if you want to see the smoke ring.

Rubbed with brown sugar and spice, smoked low until the bark sets and the fat gives up. Sliced to order.

Bobby's pick, sliced while you watch

Dry rubbed and smoked until they pull clean without falling apart. The Wednesday special is a full plate of these.

the Wednesday special

All white meat, smoked, then sliced thick enough to stay juicy.

Half a bird under the house rub, skin lacquered by the smoke.

The same bird and the same rub, a quarter of it.

Hand pulled every day.

Six wings off the smoker with your sauce on the side, celery, and ranch.

Any two of the smoked meats on one plate.

Any three of the smoked meats on one plate.

One regular sandwich and one regular side, out the door inside a lunch break.

The same lunch-break clock, sat down with a fork instead of a bun.

The large sandwich served as a plate.

Any of the smoked meats on a bun, regular or large.

An all beef patty under David's Original sauce, bacon, American cheese, and a stack of the house onion rings.

The tossed salad under chopped chicken, pork, or turkey straight off the pit.

Four of the non-meat sides and your bread. There are no vegan options here, and the beans have rib meat in them.

Smoked more than twenty four hours with rib meat through them.

order this first

Cooked down slow, the way collards have to be.

Creamy rather than baked stiff.

Soaked in buttermilk and hand battered, one ring at a time.

Smoked meats, corn, lima beans, and onions cooked down thick.

Breaded and fried crisp.

Sweet corn kernels in a fried breading.

Cabbage slaw, made fresh every day.

Cut thick, so the inside stays potato.

Cooked in chicken stock, which means they are not a vegetarian side.

Dressed potatoes served cold, a break from the hot sides.

Any of the smoked meats, sold by the pound. Halves and quarters too, when a pound is more than the table needs.

Feeds four: one smoked meat, two large sides, four slices of garlic toast, and a small bottle of Original.

Feeds four to six: two pounds of meat, two pint sides, buns, and sauce. Everyone builds their own.

Twenty four off the smoker, sauce on the side.

Five dozen off the smoker, for the bigger room.

Fresh sliced bananas and vanilla wafers, a full pan of it.

Original, Sweet, Hot, Carolina Vinegar, or Gold mustard, any one of them in a sixteen ounce bottle to take home.

Beans, greens, slaw, and the rest of them by the pint. Quarts, half gallons, and gallons on request.

Fresh sliced bananas and vanilla wafers.

Fresh baked, sold by the one.

Also unsweet, half and half, or an Arnold Palmer if you want it dialed back.

Pepsi, Diet Pepsi, Pepsi Zero, Mountain Dew, and Dr. Pepper.