BBQ and Entrees .pdf

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Original filename: BBQ and Entrees.pdf
Author: Ronnie Oliver

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SLOW-SMOKED BBQ
Served with Texas toast and choice of two sides.

SOUTHERN-STYLE BRISKET
Hand-rubbed with house seasonings and smoked
for fourteen hours over cherry and hickory woods.
CHICKEN ½ OR ¼
One-half or one-quarter chicken, hand-rubbed with house seasonings
and slow-smoked over cherry and hickory woods.
PULLED PORK
Hand-rubbed with house seasonings and smoked
for fourteen hours over cherry and hickory woods.
TURKEY
Hand-rubbed with house seasonings and slow-smoked over cherry and hickory woods.
COMBO PLATTER
Your choice of two meats and two side items.

ENTREES
SHRIMP & PIMENTO CHEESE GRITS
Plump, seasoned shrimp, grilled and served over pimento cheese grits
with a roasted pepper sofrito sauce.
BOURBON GLAZED SALMON
Grilled salmon over a bed of rice pilaf and vegetable medley.
SLOW-SMOKED RIBS
Full or 1/2 rack of fresh smoked ribs with choice of two sides.
PEACH CHOP
A slightly smokey, bone-in pork chop grilled to perfection and topped with a peach Thai chutney.
Served with baked potato and mixed vegetables.
AHI MEDALLIONS
Ahi tuna medallions topped with wasabi beurre blanc and served
with rice pilaf and mixed vegetables.
CAULIFLOWER SHEPHERD’S PIE
Ground beef, onions, carrots, and peas topped with a mashed cauliflower puree,
cheddar cheese, and scallions. Served with a side of mixed vegetables.


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