The Board · Updated Weekly

The Menu

Everything below is hand-rubbed, hardwood-smoked, and made in small batches. Order online for pickup or local delivery — catering quotes by request.

From the Pit

Mains

№ 01

$28 / lb

USDA choice packers, salt-and-pepper rub, oak and hickory, pulled when it probes like butter. Pink smoke ring guaranteed.

$18

Dry-rubbed jumbo wings, smoked low then finished hot. Choice of dry, classic BBQ glaze, or hot honey.

$32

Overnight brine, house rub, smoked whole. Feeds 3–4 easy. Comes carved on request.

$22 / lb

Boston butt, 12 hours over hickory, hand-pulled. Slaw extra. Buns on request.

$38

Trimmed St. Louis cut, two-rub layer, finished with a light glaze. Pre-order only.

$8 ea

Beef and pork jalapeño cheddar links, smoked through. Snap and pop.

To Round it Out

№ 02

Smoked Mac & Cheese$8

Burnt-End Baked Beans$7

Collard Greens$7

Buttered Cornbread$5

Coleslaw$5

Potato Salad$6

Pre-Built

№ 03

$22

1 protein + 2 sides. Built for one good lunch.

$140 / 5 days

Five lunches, two proteins per day, sides rotated weekly. Macros on the label.

$95

1 lb brisket, half chicken, dozen wings, 3 sides, cornbread. Feeds 4 hungry adults.

How to Order

Order online for pickup or local delivery. 48 hours lead time on most items; meal prep cuts off Sunday 8pm for the week ahead.