Menu consists of dry rubbed slow smoked ribs, chicken, tri-tip and southern style pulled pork shoulder cooked over indirect heat. Location caters to a country club crowd with a 40 seat dine in area and a carry out section as well. Currently open 4 nights weekly for dinner only. Photos do not show large pit area. Dine in area, while serving all the BBQ plates, also offers awesome 20 oz prime USDA ribeye steaks with port seared portabellas and Alaska King salmon on cedar plank, and other house specials.
Wine list is hand selected and second to none.
Incredible reputation with heavy demand exhausting meat supply nightly. Due to popularity there are no reservations or credit cards taken. Owners anticipate move to larger location to meet demands of popularity. Could be incredible opportunity for right person with vision for expansion.