One / Two / Three Meat Plates
your choice of meat plus sides
two spare ribs, 1/2# brisket, sausage plus sides
just our sides, no meat
hoagie bun topped with brisket, sausage, and chopped brisket
house made-from-scratch hamburger bun with choice of meat: brisket, chopped brisket, pulled pork, turkey, sausage
hoagie bun with rough chop brisket seared on the griddle with some butter and onions, smothered in nacho cheese
lean brisket, house-made sauerkraut, Russian dressing and swiss on griddled rye bread
hoagie bun with thin sliced brisket and swiss cheese served with a side of au jus
By the Pound
For our sliced beef, we use only Certified Angus Brisket that we smoke overnight. We don’t rely on gimmicks or injections or crazy rubs. We use simple spices and our time-tested smoking technique to give you tender brisket with the right amount of smoke. We’ll also cut it any way you want it (without charging extra!) Lean, marbled, fatty, crown, burnt ends, stringy, etc. Just make sure to let us know when you order how you want it.
Pork Spare Ribs
Our pork spare ribs just can’t be beat! This is usually the second meat we sell out of daily. We use a simple dry rub and cook our ribs until they’re tender (but still put up a little fight against letting go of the bone.)
Pork Baby Back Ribs
Trust us – our baby back ribs will have you singing a different song. We use our spare rib rub for these babys, but before they’re done smoking, we give them a nice glaze using our own barbeque sawse. These are also cooked until tender (but still put a little fight up) and served up by the pound.
The latest addition to our barbeque lineup – our barbeque beef ribs are manageable and meaty! Treated similarly to our baby backs, these get cooked till they’re almost done when they receive a light glazing with our homemade barbecue sawse. These are another limited item – so come in early to get you some.
We’ve been told this is the best barbeque chicken in south Texas. Our chicken history goes way back to the time of owning and operating a fried chicken joint – we’ve applied some of our learned knowledge to the way we prepare our birds for their last flight. If you want chicken, show up early because this is typically the first thing we sell out of daily.
Just like our smoked chicken, our turkey breast is slow smoked for several hours and comes out super juicy and tender.
We take our favorite stringy cut of pork and slow smoke it overnight. When it’s ready, we pull the pork apart and lightly toss with our own barbecue sauce. Pair our pulled pork with some cole slaw for a little east coast bbq tradition.
Sometimes you just don’t need to reinvent the wheel – that’s why we’ve chosen to serve V&V Sausage in our restaurant. We offer two choices – regular or jalapeño. Sold by the 1/5 lb short link.
We slow smoke our brisket until it’s fall apart tender, then we chop and simmer it in our made-from-scratch barbecue sauce until it’s just right. You’re not getting the brisket scraps and throwaways – you’re getting full cuts of Angus brisket sliced and diced.