Desert Oak Barbecue

USDA Prime brisket seasoned with coarse salt and black pepper, smoked 14 hours over aged Texas post oak. Choice of lean or moist fatty cut.

House-ground artisan sausage infused with roasted Hatch green chiles and sharp cheddar cheese in natural hog casing.

Dry-rubbed St. Louis cut pork ribs with deep mahogany smoke ring and tender bite.

Tender turkey breast smoked with herb butter basting.

Cavatappi pasta baked in four-cheese mornay sauce studded with roasted Hatch chiles.

Slow simmered pinto beans rich with brisket burnt ends, cumin, and cilantro.

Diced red potatoes with mustard, sweet relish, and hard-boiled egg.