bBQ, folk & soul

Every morning, before the sun comes up, our pitmasters are busy firing up the smoker to serve you the freshest, tastiest meats. We smoke our ribs all day to ensure you get them straight off the pit. We believe in buying locally. Our menu is smoked in Ole Hickory Pits, built in Saint Genevieve, and smoked with a combination of wild cherry and hickory sourced from Terry, "the woodman", from Perryville, Missouri. The cherry gives a subtle sweetness and gorgeous color to the meat, balanced with a touch of hickory for that rounded, uniquely smoky finish. We take inspiration from across the United States, but like to dance to the beat of our own drum, infusing different smoking techniques from X, Y and Z. Our focus is, and always will be, rustic American cuisine.

Our kitchen cooks from scratch.  Try our legendary Burnt Ends, a smoking recipe developed by Corey, Pitmaster of Grillas Team and winner of KC Royal 2003. Our Tri-Tip Steak is an Argentinian technique, simply marinated and rubbed with salt, pepper, rosemary & garlic. Our ribs are smoky, sweet and sticky. Our chicken is smoked whole and pulled for every sandwich. We make our own bacon resulting in our famous Walnut Bacon appetizer.  The list goes on … in short, we cut no corners and we love what we do: good folk, fresh bbq and honest, soulful food.

We look forward to welcoming you.

Sincerely and Cheers,

Ally Nisbet

Owner

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Catering

A la Carte or Full Service

Shaved Duck Caters Parties from 10 - 500

BBQ & Veg./Vegan Options

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Visit Our Sister Restaurant in The Central West End!