Grilled over real fire at high heat. Never smoked.
Jumbo wings kissed with fire, tossed in our signature house rub. Authentic char-flavor.
St. Louis style, seared over the open pit for a deep, honest flavor profile.
Perfectly charred and juicy. A true high-fire favorite.
Bacon-wrapped staple, grilled until crispy. The California fire classic.
Smoked for 14 hours over local oak. Melt-in-your-mouth perfection.
Central Kentucky oak-smoked with a heavy salt & pepper crust.
A mountain of chips, queso, house pico, and your choice of pit-smoked meat.
Butter, sour cream, cheese, and enough meat to make it a main event.
Toasted on the pit with Monterey Jack and house sauce.
A hearty, multi-meat regional stew. The soul of Perryville.
Chilled, tangy, and perfect for cutting through the rich smoke.
Fresh greens, corn, beans, and fire-roasted chicken.
Slow-simmered with brisket burnt ends.
Warm, gooey, and essentially dessert BBQ.
Blue dough, massive chips, total indulgence.
A childhood classic, elevated for the pit.
Authentic open-pit BBQ is just a phone call away.
