Coffee-Crusted Brisket with Blackberry-Bourbon Glaze

Slow-smoked brisket sliced thick, finished with a tart-sweet glaze and purple mustard seeds.

Oxtail Burnt Ends with Smoked Sweet Onion Jam

Braised then smoked until barked and sticky, served over chive hoecakes.

Country-Fried Short Rib with Collard Jus

Smoked then flash-fried short rib, served over creamy hominy grits with smoked greens broth.

Beef Neck Bones with Sweet Heat BBQ Sauce

Tender, sticky, charred, with peach habanero sauce and sorghum-glazed carrots.

Smoked Meatloaf with BBQ Demi & Cornbread Pudding

Classic soul meatloaf kissed with hickory, topped with demi-glace glaze, served with a soufflé-style cornbread side.

Charred Oxtail Ravioli with Smoked Tomato Gravy

Silky pasta filled with smoky oxtail, laid in a bold soul tomato base with blackened scallions.

Maple Lacquered Baby Backs with Bourbon Peach Mop

Glazed in peach BBQ sauce, served with charred peach slaw and tasso bacon bits.

Pig Feet Terrine with Red Pepper Molasses Glaze

Traditional turned luxe — slow-cooked, pressed, seared, lacquered, served over stone ground mustard crème.

Smoked Ham Hocks with Creamy Mustard Greens Foam

Deboned and crisped, plated over an airy collard-mustard emulsion.

BBQ Pork Cheek Tostada with Pickled Watermelon Rind

Smoky pork cheek atop crispy cornbread chip with sour watermelon crunch.

Carolina Gold Pulled Pork on Hushpuppy Cake with Chow Chow Pearls

Pulled pork laced with mustard BBQ, served over fried hushpuppy disk and topped with compressed chow chow.

Pork Neckbone Gnocchi with Smoked Onion Butter

Tender shredded neckbones folded into crispy gnocchi, bathed in smoky onion jus.

BBQ Smoked Fried Chicken with Sriracha Honey Dust

Brined, smoked, fried to shatter, drizzled in hot honey and cracklin crumbs.

Cornbread-Crusted Turkey Wings with Smoked Cranberry Sauce

Giant flats fried in cornbread crust, topped with tart smoked cranberry gastrique.

BBQ Duck Leg Confit with Sweet Potato Hash

Confit then charred over pecan wood, served over roasted sweet potato–andouille medley.

Hot Honey Chicken Livers on Buttermilk Biscuit Chip

Crisp, bold, sweet-heat chicken liver on a flaky biscuit crisp with honey-butter drizzle.

BBQ Glazed Turkey Neck Croquettes with Apple Slaw

Neck meat pulled, folded into fried spheres, drizzled with glaze, served with fennel apple slaw.

Charcoal Grilled Duck Breast with Cornbread Schmear & Sorghum Glaze

Sliced duck atop smoked cornbread mousse with golden syrup drizzle.

Blackened Catfish with Smoked Tomato Chow Chow

Cajun-charred fillet with cool acidic tomato relish and smoked potato purée.

BBQ Shrimp & Grits with Lobster Tasso Sauce

Tiger shrimp in spicy BBQ sauce over smoked gouda grits with lobster-fat tasso cream.

Smoked Salmon Croquettes with Dill BBQ Aioli

Luxe version of Grandma’s patties, with lemon-zest crunch and charred citrus aioli.

Grilled Dover with Creole Chimichurri and Roasted Tomato Lemon Dill Butter

Whole or filleted — smoky, bold, and dripping in creole-fire herb sauce.

Oyster & Collard Greens Rockefeller with Hot Sauce Hollandaise

Chargrilled oyster nestled under buttery collards and smoky hot hollandaise.

Charred Corn Maque Choux with Brown Butter Crumbs

Smoky-sweet corn with blistered peppers, creamed with goat cheese and cornbread streusel.

Grilled Okra with Black Garlic Vinaigrette

Split okra, grilled till blistered, brushed with molasses and funky garlic umami sauce.

Smoked Mac & Cheese with Truffle Cracklin Topping

Three-cheese béchamel, applewood cold-smoked pasta, topped with pork skin crumble and white truffle oil.

BBQ Collard Green-Stuffed Roti with Spicy Onion Jam

Southern greens wrapped in smoky roti, with sweet-sour charred onion chutney.

Molasses Pecan Pie Tart with Bourbon Smoke Whip

Individual tart with smoked bourbon cream, candied pecans, and burnt sugar shards.

Smoked Banana Pudding Mille-Feuille

Flaky layers filled with smoky banana crème, vanilla bean whip, and crisp meringue.

Sweet Tea Sorbet with Grilled Lemon-Honey Crumble

Elegant palate cleanser of tea granita with smoked lemon dust and cornbread crunch.