Event Menu

Oak, patience, and a pepper forward bark. Sliced or chopped.

Slow-smoked shoulder, tender and juicy, Lighity, sauced unless you say otherwise.

Serious Texas pork ribs with a dry-rubbed bark and a soulful oak finish. We skip the sticky glaze to provide your guests with authentic, competition-quality smoke.

Smoked Texas sausage with jalapeño heat and cheddar richness

Rich, creamy, and unapologetically indulgent

Fire roasted corn tossed with a creamy, tangy chili lime mix and a hit of cotija. Smoky, zesty, and bold enough to stand up to the rest of the pit — a Texas style twist on a street food classic.

Baked beans loaded with onion, jalapeño, and a touch of molasses. Seasoned with house rib rub and smoked for four hours until rich, savory, and kissed with oak.

Crisp, refreshing slaw with a light, peppery dressing. No sugar bomb, no mayo overload — just a clean, crunchy counterpunch to all that rich, smoky meat.