Jerk Chicken
What if we placed a 6oz Atlantic Salmon filet on two slider buns that had been roasted with our in-house dry and jerk ribs and offered it to you with a choice of artisan bbq sauces. We call them Salmon...
You love the leg quarters, you love the breasts, you love the wings. Now get them all together in our whole chickens.
Its boneless skinless, its jerked smoked and grilled. You can see the smoke ring while eating. Chopped up for you
Imagine leg quarters of chicken receiving an in-house dry rub and then, an in-house wet rub and marinated for at least one day and then grilled with seasoned hard woods until it’s ready to be consumed with delight
Its boneless skinless, its jerked smoked and grilled. You can see the smoke ring while eating. Chopped up for you
Dry and Wet marinated Boneless Dark meat. Nicknamed “chicken candy”, because their so easy to eat and before you realize it, you’ve eat too much.
What if you took a whole packer which is the crown and flat portions of a brisket. You marinated it completely with the correct spices and slow cooked it around 225 degrees for 8-12 hours until it was full of flavor...
