Smoke &
Skewers.

Brisket point cubes double-smoked and tossed in honey-chipotle glaze. Meat candy. Always sells out first.

Pork shoulder smoked 12 hours, hand-pulled and kissed with a tangy vinegar mop. Slider-ready.

Coarse-ground beef links with garlic and red chili, snapped on the pit until they burst with juice.

Creamy, mellow chicken in cream cheese, cardamom and white pepper marinade. Soft inside, smoky outside.

Hand-pressed minced beef with green chili, cilantro and roasted cumin, grilled on long skewers over charcoal.

Bone-in leg quarters in a deep-red tandoori marinade, hickory-smoked then charred over open flame. Our NJ-meets-Lahore classic.

Thin-sliced beef tenderized in papaya, mustard oil and smoked spices, grilled fast and hot.

Brined 24 hours, smoked over apple wood, crisped skin and finished with a bright lemon-pepper butter.

Same smoked wings, glazed with habanero honey. Sweet, then the heat sneaks up on you.

Butterflied chicken breast marinated in fiery peri-peri and grilled over charcoal. Lean, loud and juicy.

Baked in cast iron with sharp cheddar, gouda, fontina, parmesan and a crunchy smoked-cheddar crust.

Skillet cornbread, crisp-edged and golden, brushed with whipped honey butter.

Slow-baked beans loaded with chopped brisket trimmings, molasses and a hint of coffee.

Collards braised low with smoked turkey, onions and a splash of pepper vinegar.

Red & green cabbage, carrot and scallion in a tangy creamy dressing. Cuts right through the smoke.

Long-grain basmati layered with spiced chicken, fried onions and saffron, dum-cooked and finished on the pit.

Pillowy naan blistered on the grill and brushed with garlic-cilantro butter.

Vanilla custard, ripe bananas and Nilla wafers layered high, topped with toasted meringue.

Silky spiced sweet potato custard in a flaky all-butter crust.

Slow-cooked rice pudding with cardamom, saffron, pistachio and rose.

Fresh-brewed black tea, cane sugar, lemon. By the gallon.

Fresh lemons, strawberries kissed by smoke, a little mint.

Alphonso mango, yogurt and a pinch of cardamom. Cools the tikka heat.

Big Willy Original, Carolina Gold, Mango-Habanero and Mint Chutney. Bottled to take home.