Licensed BBQ catering and a Sunday truck on St. Thomas. Eastern North Carolina smoke, Texas brisket, Caribbean seasoning. The entire menu is pork free.
What is actually in the smoker
Eastern North Carolina
Eastern Carolina barbecue is about patience and restraint. Low heat, real wood smoke, hours of it, and a sauce that cuts through the fat instead of burying it. That is the discipline everything here is built on.
Smoked BBQ chicken
Smoked turkey breast, cherrywood
House made sweet and tangy sauce
Central Texas
Black pepper rub, nothing hiding behind it, and fourteen hours on the pit until the bark sets and the ring shows. It is the dish we get asked for by name and the one that keeps winning on the island.
14 hrs in the smoke
Black pepper rubbed
1st place, UVI Afternoon on the Green
Virgin Islands
This is what makes it ours. Caribbean flavors go into the sauces and the ingredients, and the sides read like home: seasoned rice, johnny cakes, saltfish in the morning, guava tarts at the end. And the entire menu is pork free, which almost no smokehouse can say.
Saltfish · Johnny cakes
Coconut dumb bread · Bush tea
Guava, pineapple and coconut tarts
Five menus
Mix and match across all five. A wedding might run appetizers, the Southern board and a dessert station. A hotel group might want Caribbean breakfast three mornings running.
On the truck, priced
What the truck runs every Sunday. Every platter comes with homebaked cornbread and three sides. Pre-order to guarantee it.
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The core menu
Eastern North Carolina technique, Texas-style brisket, Caribbean seasoning. This is the menu most events are built from.
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Morning service
Saltfish, johnny cakes, coconut dumb bread and bush tea. Built for early meetings, wedding-morning spreads and overnight guest groups.
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Passed and stationary
Cocktail hour, receptions and office drops. Wings come three ways, including Alabama white.
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Casual and on the truck
Smash burgers, fried chicken and johnny cakes. Beach parties, birthdays, graduations, and what rolls out on the truck.
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Scratch made
Cakes by the flavor, nine-inch pies or single-cup tarts, and the banana pudding.
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Guest count, venue and the kind of event is enough to get started. We reply with a real quote, not a brochure.