Eat the whole pit.

12-hour hickory ribs, brushed in the house glaze.

The whole rack. Bring backup.

Sliced thick, butcher paper, that perfect smoke ring.

Charred-edge rib tips, glossy with house sauce.

Big, juicy, deep-bronzed turkey leg.

Smoked pork, tangy slaw, BBQ drizzle, brioche bun.

Sliced brisket piled high, pickles, onion, BBQ.

Pulled pork + brisket + slaw on a toasted bun. Two-meat hustle.

8 wings smoked then glazed in our house BBQ.

8 wings, hot honey, sea salt.

8 wings tossed in butter and lemon pepper.

20 wings, pick three sauces. Feeds the crew.

Smoked turkey leg, mac, collards, cornbread.

Sliced brisket, mac, greens, cornbread.

Rib tips, mac, candied yams, cornbread.

Three-cheese baked, golden crust.

Slow-braised, smoked turkey, pepper vinegar.

Brown sugar, butter, cinnamon.

Smoky, sweet, with brisket ends.

Honey butter, fluffy crumb.

Cool, creamy, a little tang.

Yellow mustard, egg, dill pickle.

Warm peaches, buttery crust.

Vanilla wafers, fresh banana, whipped.

Slice of grandma. Cinnamon, nutmeg.

Brewed fresh. Free refills if you stay.

Real lemons, just sweet enough.

Detroit's own — Rock & Rye, Redpop, Grape.