Oak and cherry. Smoked fresh daily.
Chris and Holly have been firing the pits on this corner of the Marysville Golf Course for twelve years running — authentic Texas style BBQ, smoked low and slow over oak and cherry hardwood. Twelve-hour burns, no shortcuts, no shrink-wrapped sides, no good enough.
The true flavor of the meat is king, so sauce is always served on the side. Taste it the way the pitmaster intended.
Pure Michigan, as local as we can get it — beef, pork, and turkey from Weeks Meat Market, Mid-Michigan Meats, and Wally's Supermarket. Even the bread is baked just for us at Wally's in-house bakery.
- Brisket— Award winning
- Pulled Pork— Slow smoked
- St. Louis Ribs— Falls off the bone
- Back Ribs— Lean & tender
- Smoked Ham— Twice smoked
- Turkey— Light & lean
- Sausage— Beef & pork blend
