A little bit of everything. From left to right: two spicy pork sausages from Pat LaFrieda ($4/link); cole slaw, Burnt Ends ($24/lb), a double-smoked brisket that goes in the pit for 24 hours; Chopped Pork ($24/lb); Char Siu ($28/lb), a pork shoulder cut into steaks and marinated in ginger, soy and hoisin; St. Louis cut ribs ($24/lb); Fridge pickles; and saltines (free with any order of meat). Everything is dry rubbed with a special rub of 30+ spices, chilies, sugar, and salt.
St. Louis Ribs ($24/lb)
These pork ribs are dry rubbed, then smoked for 6 hours. They also get a glaze halfway through the smoking process.
Brisket ($24/lb), Mac & Cheese ($5), and Fridge Pickles ($3)
Everything is served right on the paper-covered tray, with your order written in the middle. On this tray: dry rubbed and 18-hour smoked brisket, a side of mac & cheese, and Fridge Pickles, which are given a quick brine in vinegar, dill, and sugar.
Chicken Wings ($10/6 wings) and Pit-smoked Baked Beans ($5)
The wings are dry rubbed, glazed, and smoked for two hours. The baked beans are smoked in the pit with bacon and a spicy-sweet gravy, and the hot and spicy sauce on the side is called Brooklyn-style White Sauce.
Matt and Bill chose a J & R Pit that was shipped from Mesquite, Texas. They fill it with Sugar Maple and Red Oak green wood from a farm in upstate New York.
Chili Mac & Cheese
Mac & cheese topped with an all-brisket chili and white cheddar cheese sauce.