The Pitmaster Board

16-hour low & slow hickory-smoked Texas style beef brisket, boasting deep mahogany molasses rub bark and a thick woodfired smoke ring.

Kansas City legendary double-caramelized fatty points tossed in our thick local blackstrap molasses BBQ glaze. Sticky and buttery soft.

Tender orchard-spritzed pork butt, hand-pulled directly off the log pit, spiked with vinegar mop dressing and dry-rub accents.

Mound of hand-pulled smoked pork shoulder crowned with vinegar-tangy smokehouse coleslaw and sweet sticky glaze inside brioche.

Chucked burnt ends topped with provolone cheese melt, hickory crisp bacon, and jalapeño pepper jam toasted on artisan sourdough slab.

Sweet molasses navy beans simmered right underneath the brisket grates to catch dripped hickory tallow grease and bacon chips.

Rich elbow macaroni loaded with sharp cheddar, fontina, gruyere and finished with a crunchy dynamic cornbread crumb crust.

A heavy bottle of our signature hot glaze, combining Kansas molasses viscosity with direct habanero and vinegar sting. Spicy but flavorful.