Beef

Both the brisket and dino ribs are upper choice cuts of beef, slow smoked for 12+ hours to render the delicious fat into a symphony of flavor. Both are seasoned with Kosher salt and #16 black pepper only.

Pork

Our pork ribs are slow-smoked for several hours to give the right tenderness, mouthfeel, and flavor. Your bite comes away from the bone clean, like a half moon.

The pulled pork comes from the butt, which we cover with APR and smoke for a long dang time. It is pulled and treated to our special finishing sauce. You can eat it plain or make a sandwich. Our tender, juicy pulled pork reminds of the whole hog tradition in the Southeastern U.S.

Brisket Burgers

Brisket burgers are made from ground and seasoned brisket only, no filler. First, they hit the smoker side of the Yoder pit to get some smoke, then hit the direct fire side to render fat and prepare them for service.

Sides

Our sides are simple and represent the honest traditions established many rodeos ago. They perfectly accompany the craft barbecue.

Green Beans

Our green beans are not tossed from a can, but are fresh-steamed before slowing the cooking process with cold water. These are then tossed with bacon pieces and chunks, onion, garlic, and a noticeable amount of black pepper. They are unreasonably tasty and a little unexpected!

Baked Beans

Smoked on the offset.

Charro Beans

A pot of Texas tradition, these are pinto beans cooked for hours in an amazing broth made from chicken stock, bacon, onion, garlic, jalapeno, and other herbs and spices.

Creamy Cole Slaw

What can you say about slaw except “Yum!”

Mac-N-Cheese

Not the slimy, out-of-a-bag Mac you’re used to at restaurants. This is the real deal with a dash of rosemary and our MuleKicker BBQ all-purpose rub.

Jalapeno Corn Muffins

Not too spicy with a delicate hint of jalapeno.

Specials

In addition to the core menu, we’ll occasionally run special meats, preparations, or sides.
Follow us on Facebook to see what’s coming up!