Customise your tray, add a little something extra to your main, or just try something new.
Smoked low and slow for 14 hours and pulled, not chopped, then mixed with our blend of KC-style sauce and topped with bourbon pickleback salt crust.
Same recipe, now in a bigger, horseshoe portion.
1/4 an oak-smoked chicken, with Unholy BBQ sauce.
Smoking low and slow gives your chicken a pink smoke ring. We promise your BBQ is not undercooked!
A Pitmaster’s pride and joy. 200g.
Brisket ‘point’ nuggets sauced and triple smoked. 250g.
Dry-rubbed. Tender & meaty, cut from the spare rib. Ask if you’d prefer these sauced.
Leaner and sweeter, with more bite. Choose a 1/2 or full rack.
A huge rib from the Jacob’s Ladder cut.
For true believers – smoky rib ends, blessed with Unholy BBQ sauce.
They’re called XXXL for a reason.
Choose your sauce:
Unholy (mild), Red’s Buffalo (medium) or Devil Wing (hot)
Along with our first-come, first-served tables we also offer limited advanced bookings. Go forth!Book online