Smoked low and slow. Sliced to order with proper bark and a peppered crust. Served with two sides.

Half rack of pork ribs, pull-clean tender — not fall-off-the-bone — the way real Texas ribs should be.

Whole shoulders smoked overnight, pulled and chopped fresh. Piled on a bun.

Big russet potato, your choice of meat, butter, sour cream, cheese, and the fixings.

Beans, slaw, mac, and whatever's good that day.

Family meals, office gatherings, and game days. Call Mike to set it up.