Menu

Dry rubbed and smoked low and slow.  

No sauce needed 

Prime brisket that melts in your mouth

Tender and juicy, with that fabulous smoked flavor throughout.

A southwest favorite!  The best part of a sirloin - seasoned, smoked and thinly sliced.  Served medium-rare

We take a whole ribeye, season it perfectly and then roast it low and slow for incredible flavor.  Served medium-rare for the greatest taste and tendernesis. Nearly a pound of smoked perfection, this will make you forget all about regular prime rib.

Zesty coleslaw, onion and pickles on Hawaiian bun

Choose  brisket, tri-tip, pulled pork or ribeye on Hawaiian dinner roll.

Our delicious ribeye, sliced thin and served on a Hawaiian roll, with horseradish sauce.  A new favorite!

A Detroit favorite!  A quarter slab of bone-in ribs on a Hawaiian roll.  Sauce 'em if you must - served on the side.

Blended with seasoned smoked meats!

Zesty or classic creamy-sweet

Seasoned corn with green and red bell peppers, black beans and feta cheese topping.

Handed down from Mother to Daughter, infused with magical goodness.

Tomato-based stew with smoked meat, corn, barley, green and black beans, onions and southwest spices.

An old family  apple pie recipe handed down from our Aunt Irene.  

The cherry version of our popular applejack

Made with the finest Belgian dark chocolate and chocolate chips.

The newest addition to the jack family.

Made from scratch and topped with chocolate buttercream frosting

Served with habanero honey, on request, for a unique southwest flavor.

Sliced and served family style, ready to eat or reheat.  

Just add buns, for a great get-together.

We start with a five-pound slab of ribs, dry rub with just the right seasoning, and smoke it Southwest style.  

Dry rubbed and smoked low and slow.  Average weight: five pounds.