Texas-style with Beat that Meat Beef rub. Fatty or lean — just ask.

Plate ribs, pepper-heavy rub with Beat that Meat Beef rub, rendered fat, massive flavor. First-come, first-served.

Pork butt hit with the Make Her Squirt Fill My Butt · Sweet Cheeks peach injection, rubbed, smoked, pulled by hand. Piled on a potato bun with Carolina style vinegar slaw.

St. Louis cuts, dry rub, cherry glaze in the last stretch. Bite through, not fall off.

Middle eastern-style: 12 hour yogurt-marinated chicken with spices, grilled hot on skewers.

Cubed pork belly, smoked, tossed in brown sugar and glaze, caramelized back on the pit. Candy with a pulse.

Thin-smashed patties with lacy crispy edges, griddled onions, house burger sauce, on toasted potato buns.

Slow-braised with smoked pork, apple cider vinegar, and a little heat. Pot-likker worth sopping.

Brisket, rib meat, pork butt, and burnt ends all thrown in. Slow-cooked with a splash of Pop My Cherry glaze.

Vinegar-forward, crunchy. On the sandwich or beside it — your call.

Skillet-crisped edges. Whipped honey butter on the side.

Bread-and-butter, dill spears, pickled onions, hot peppers.

Cast iron cobbler, vanilla ice cream, zero self-control.

Nilla wafers, whipped cream, made the morning of.

Local beer, seltzers, Topo Chico. Help yourself.

Brewed strong, served over crushed ice.

House-batched, dangerously drinkable. Pace yourself.