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 Cuts
Whole New York Strip Loin, Whole Tenderloin, or Whole Rib-eye steak, Seasoned and smoked to perfection and presented at a carving station with all the fixins.
This is a great show and really special.

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!

Turkey Drumsticks
A festival favorite! Caveman-sized 1 to 2 pound turkey drumsticks, seasoned and smoked to perfection, leaving the meat juicy and pink.

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.

Pacific Northwest Shellfish
Clams or Mussles smoked in our white wine broth with lots of garlic and seasoning served with garlic bread as an appetizer or an entree.
King Crab Legs
Yum! Nuff said.

Caprese Salad
Fresh mozzarella and garden tomatoes layered and topped with extra virgin olive oil, seasoning, fresh basil leaves and finished with a balsamic reduction. Light and elegant.