Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina.
Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce.
Smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.
Beef brisket, smoked 14 hours with oak & hickory, chopped and cooked in our Sweet BBQ sauce until the meat is caramelized and fall-apart tender.
A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram, and topped with gold sauce.
Two St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. Served on two slices of white bread.
Kansas City Burnt Ends and Red Hot Smoked Sausage topped with gold sauce, cole slaw and pickles.
North Carolina Pulled Pork, Pulled Chicken and Kansas City Burnt Ends sliders for those who can't decide.
Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina.
Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce.
Smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.
Beef brisket, smoked 14 hours with oak & hickory, chopped and cooked in our Sweet BBQ sauce until the meat is caramelized and fall-apart tender.
A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram, and topped with gold sauce.
Four St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce.
Six St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce.
Beef brisket topped with pan gravy.
Dry-rubbed with Blue Ribbon's own 15-spice blend and smoked until tender & juicy.
Dry-rubbed with our own spicy Jamaican Jerk rub and smoked until tender & juicy.
Choice of two meats.
Choice of three meats.
Spring greens, tomatoes, cucumbers, carrots, bell peppers, and shredded cabbage. Served with choice of dressing.
Served with rice and beans, cabbage, salsa, cilantro and sour cream.
Choice of 3 side dishes.
2 pints of boneless meat and 2 pints of side dishes. Served with BBQ sauces, pickles, cornbread, and rolls. Feeds 4.
1 slab of St. Louis cut ribs, one 1/2 BBQ or jerked chicken, 1 pint of boneless meat, and 2 pints of side dishes. Served with BBQ sauces, pickles, cornbread, and rolls. Feeds 4.
1 1/2 slabs of St. Louis cut ribs, two 1/2 BBQ or jerked chickens, 2 pints boneless meat, and 2 quarts of side dishes. Served with BBQ sauces, pickles, cornbread, and rolls. Feeds 6.
Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina.
Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce.
Beef brisket, smoked 14 hours with oak & hickory, chopped and cooked in our Sweet BBQ sauce until the meat is caramelized and fall-apart tender.
Smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.
A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram, and topped with gold sauce.
St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. Lone bone is 1 rib. ? slab is 4 ribs. ½ slab is 6 ribs. Full slab is 12 ribs.
Dry-rubbed with Blue Ribbon's own 15-spice blend and smoked until tender & juicy.
Dry-rubbed with our own spicy Jamaican Jerk rub and smoked until tender & juicy.
A tomato-based BBQ sauce with a little spice kick to it.
Same basic sauce as the sweet sauce with the addition of lots of habanero pepper.
A South Carolina-style mustard and caramelized onion-based sauce, sweet and a little spicy.
A thin, vinegar-based sauce with a touch of sugar, crushed red pepper and spices.
Cooked from scratch for 12 hours, flavored with molasses and beef brisket trimmings.
Soft, long-cooked green beans, flavored with mildly spicy smoked pork sausage, vinegar, salt & pepper.
Sweet corn, black-eyed peas, tomatoes and spices. A Blue Ribbon innovation!
Shredded green cabbage and carrots, mixed with a vinegar and mayonnaise-based slaw dressing.
Big leafy greens, popular in Southern cooking. Cooked 3-4 hours until tender with chicken stock, garlic, red pepper, salt & pepper.
Red bliss potatoes mashed with roasted garlic, half & half, butter, salt & pepper.
Cantina rice topped with Southwestern-style pinto beans.
White rice sautéed with onion, celery, garlic, spices, chicken and chicken stock & topped with homemade gravy.
Skin-on red bliss potatoes in a Southern-style yellow mustard dressing.
Deep, rich fudgy brownie.
Blonde brownie-type dessert similar to cookie dough with chocolate chips, pecans, and brown sugar.
Home-baked layered dessert bar with a graham cracker crust, sweetened condensed milk, chocolate chips, coconut and pecan pieces.
Sweet and tangy filling with a graham cracker crust. Whipped cream included.
Homemade pecan filling topped with pecan halves. Whipped cream included.
Sweet and tangy filling with a graham cracker crust. Whipped cream included.
Homemade pecan filling topped with pecan halves. Whipped cream included.