Appetizer Displays Slow Cooked Smoked Chicken Wings Tossed in award-winning BBQ Joint competition chicken rub and served with celery sticks and buttermilk ranch dressing Smoked Sausage Sampler Hickory wood smoked kielbasa and andouille sausage links served warm with horseradish mustard cream sauce Crab Dip Display Homemade combination of fresh, local lump crab meat, Old Bay seasoning and horseradish sauce served warm with crispy pita chips Chips and Dip Fresh, tomato salsa with homemade guacamole and tortilla chips Crudité Display A selection of fresh, seasonal vegetables, blue cheese dressing, cucumber & pear dip, avocado dip, hummus, and breadsticks. Spreads and Dips Platter Hummus, chicken liver pate and smoked bluefish pate, homemade salsa and guacamole, served with crispy pita chips, corn chips, fresh breads, and crackers Cheese and Seasonal Fruit A selection of domestic and imported cheeses with seasonal fruit, bread and crackers 1
Soups Smoked Andouille Gumbo Traditionally prepared New Orleans style soup with smoked andouille sausage, smoked chicken and okra. Smoke House Chili Smoked beef, custom ground dried chilies and black, cannelloni, navy and kidney beans. Served with sour cream, diced red onion and cheddar cheese. (Can be vegan with smoked tempeh) Maryland Crab and Corn Chowder Homemade tomato-based chowder with lump crabmeat, fresh local corn, a variety of summer vegetables and potatoes Creamy Cucumber Soup Homemade cucumber soup made with yogurt and fresh dill and served chilled Gazpacho Hearty, chilled vegetable gazpacho served with avocado mousse Salads Tomato Salad Sliced, vine-ripe tomatoes with red onions, celery, blue cheese, baby greens and white truffle vinaigrette Garden Vegetable Salad Fresh mixed greens, seasonal vegetables, fresh herbs and creamy buttermilk ranch dressing Caesar Salad Traditional Caesar salad with homemade croutons, shaved Parmesan, and anchovies on the side for a build-your-own salad Arugula Salad Baby arugula with diced watermelon, feta cheese and balsamic vinaigrette Greek Salad Sliced cucumber salad tossed with red onions, black olives, sundried tomatoes, feta heese and red wine vinaigrette Black Bean and Avocado Salad A colorful and tasty salad of black beans, tomatoes, sweet corn, avocado, red onion, lime juice and cilantro 2
Vegetarian Pasta Salad Bowtie pasta salad with fresh seasonal vegetables, fresh herbs, and red wine vinaigrette Local Corn Salad Fresh, local sweet corn and chive salad with extra virgin olive oil Sides Corn on the Cob Fresh, local ears of corn served warm on the cob with melted butter and Old Bay butters Texas Baked Beans Made with smoked BBQ trimmings of beef and pork, peppers, onions, BBQ sauce and seasonings Mac-n-Cheese Elbow macaroni, creamy sharp cheddar cheese and a hint of chipotle peppers Collard Greens Traditional southern recipe with BBQ trimmings, onion, garlic, pepper flakes, salt and vinegar Coleslaw Creamy coleslaw with cabbage, carrots and a hint of sweet onions Potato Salad Award winning potato salad with cooked egg, mayonnaise mustard dressing and dill Applesauce Seasoned with cinnamon, brown sugar and lemon juice Candies Yams Roasted whole yams candied with pineapple, vanilla, brown sugar and cinnamon 3
Entrées Steamed Local Crabs Live, local crabs steamed on site in a mixture of water, beer and Old Bay seasonings. As prepared, crabs are put in the center of tables and served with warm butter Fried Chicken Rosemary-garlic fried chicken served room temperature Pan-Seared Crab Cakes Homemade jumbo lump crab cakes served with whole grain mustard sauce and cocktail sauce Crab Macaroni and Cheese Just as it says penne pasta with fresh lump crab meat and a creamy cheddar cheese sauce served warm in a chafing dish Slow Smoked Whole Hog Injected with brine, rubbed with BBQ Joint Whole Hog Competition Rub, smoked with hickory either upright or splayed and mopped for 15 hours Smoked Salmon Cured in brown sugar, kosher salt and pepper, rubbed with award winning BBQ Joint rub and slow smoked over apple wood Kids Hotdog w/bun Cooked Hebrew National all natural hot dog with Martin s potato roll bun, BBQ sauce and ketchup Chopped Beef Brisket Whole packer briskets brined for 48 hours, slathered with mustard and rubbed with award winning BBQ Joint competition brisket rub and smoked with hickory. Served chopped from the point and flat Sliced Texas Style Beef Brisket Whole packer briskets brined for 48 hours, slathered with mustard and rubbed with award winning BBQ Joint competition brisket rub and smoked with hickory. Served sliced from the point and flat Pulled Pork Bone in pork butts brined for 24 hours, rubbed with award winning BBQ Joint competition butt rub and smoked with hickory. Served pulled St Louis Ribs Custom trimmed and packed for The BBQ Joint to be extra meaty, these ribs are rubbed with award winning BBQ Joint competition rib rub and smoked with hickory and apple wood and served whole or sliced wet or dry. 4
Sliced BBQ Turkey Brined for a minimum of 12 hours, turkey breast lobes are rubbed with award winning BBQ Joint competition chicken rub and smoked with hickory and apple wood. Served sliced with fresh cranberry orange relish Pulled BBQ Chicken Chicken halves brined for 2 hours, rubbed with award winning BBQ Joint competition chicken rub and smoked with hickory and apple wood. Served by the pound pulled and chopped from whole chickens BBQ Chicken Chicken halves brined for 2 hours, rubbed with award winning BBQ Joint competition chicken rub and smoked with hickory and apple wood. Served cut into 8 pieces per whole chicken or 4 pieces per half chicken Pork Sliders Bone in pork butts are brined 24 hours, rubbed with award winning BBQ Joint competition butt rub and smoked with hickory. Served pulled on Martin s potato slider rolls Chicken Sliders Chicken halves brined for 2 hours, rubbed with award winning BBQ Joint competition chicken rub and smoked with hickory and apple wood. Served by the pound pulled and chopped from whole chickens on Martin s potato slider rolls Brisket Sliders Whole packer briskets brined for 48 hours, slatered with mustard and rubbed with award winning BBQ Joint competition brisket rub and smoked with hickory. Served chopped from the point and flat on top of Martin s potato slider rolls House Brined Whole Ham Whole ham (bone in) brined in salt, sugar and spices and roasted to perfection for an easy to slice entrée. Size will be determined based upon the number of guests in the party Whole Roasted Suckling Pig Slow roasted suckling pig, up to 40 pounds, served whole and carved on site. Served with tangy homemade barbecue sauce and North Carolina style spicy vinegar barbecue sauce Bread Display Homemade cheddar biscuits Dinner or slider rolls Cornbread muffins 5
Dessert Display Strawberry Shortcake Homemade angel food cake with fresh strawberries, whipped cream and strawberry sauce Homemade Bite Sized Desserts Chocolate chip cookies, oatmeal raisin cookies, fudge brownies, and lemon bars Carrot Cake Four layer stacked carrot cake with cream cheese frosting and toasted walnuts Hillbilly Pie Deep dish pies with traditional southern butter crust in either blueberry, cherry, apple caramel, blackberry or pecan fillings Fruit Cobbler Homemade fruit cobblers of fresh berries or seasonal fruit served warm with vanilla ice cream Chocolate Caviar Cake A dense, moist, rich chocolate cake as dark as caviar served in a single layer, covered with chocolate ganache and served with fresh berries and whipped cream Build-Your-Own Ice Cream Sundae Station Vanilla and chocolate ice creams with appropriate toppings and sauces 6