Whether you’re planning a family dinner or just need a quick fix, we’ve made it easy to get your hands on our BBQ. Here is the best way to get your order started:

1. In-Person (The Full Experience)

Stop by and see us! Ordering at the counter is the only way to see our full daily menu, including our rotating specials and limited-run sides. It’s also the best way to enjoy our BBQ at its freshest.

2. Online Ordering (Best for Pickup)

If you’re in a hurry, head to our website to place a pickup order. You can browse our main menu, pay ahead of time, and we’ll have everything bagged and ready for you at your selected pickup time.

3. DoorDash (Delivery)

For those days when you can't leave the house, find us on DoorDash. Please note that we offer a limited menu for delivery to ensure that the items being traveled stay at the highest quality possible.

A Note on Timing: Because we smoke our meats fresh every day, popular items can sell out quickly! We recommend ordering early—especially on weekends—to make sure you get your favorites before we sell out!

Despite being located in Virginia, we are not associated with either style. Our recipes take inspiration from all BBQ styles across our country. We use a variety of our house dry rub seasonings on all our proteins and leave the sauce preference to the customer. Offering a NC Style, Sweet Hanover (VA Style), Alabama White. Carolina Gold, House Hot, and BBQ Remoulade.

While often confused for anatomic location of the hog, the name "Pork Butt" actually comes from history, not anatomy! Back in the 1700s, butchers in New England would take these specific shoulder cuts and pack them into large wooden barrels for storage and shipping. These barrels were officially called "butts." Because the meat was coming out of those "butt" barrels, people started calling the cut the Boston Butt, and the name just stuck—even though it’s actually from the front of the pig!

We would love to serve every single person who walks through our doors, but the truth is, great BBQ doesn't have a "fast-forward" button.

Unlike other restaurants that can cook a steak in ten minutes, our briskets and shoulders take up to 16 hours in the smoke. This means the food we’re serving you today was actually started yesterday afternoon. Because of that massive head start, we have to place a "bet" every single night on exactly how many people are going to walk through the door the next day.

Here is why we don't just "cook more" to be safe:

• Freshness is our obsession: We refuse to serve you meat that’s been sitting in a fridge and reheated. Once the daily batch is gone, it’s gone, because we want your tray to be at its absolute peak.

• The "Low and Slow" limit: If we run out at 1:00 PM, we can’t just throw another brisket on the pit for the dinner rush—it wouldn't be ready until 5:00 AM the next morning!

• Sustainability: As a local business, we can’t afford the waste of over-cooking. Selling out ensures we stay in business and that the meat you do get is never "yesterday’s leftovers."
  

We know it’s a bit of a gamble to get here before we begin to sell out, but we promise that the quality you get when you beat the clock is worth the trip!