Growing up in Houston, Chris knew there were incredible pitmasters working all around him, including at his little league concession baseball stand which was the part time passion of a Houston BBQ legend, Jim Goode. After getting out of the Army and moving to Seattle, he found a BBQ "desert" for the kinds of smoked meats he fondly recalled from his childhood.
Build-your-own sandwich with Central Texas-style full bore dalmatian-rubbed chicken thighs on a brioche bun. Top with tangy cilantro coleslaw, housemade pickles, and ancho or mustard BBQ sauce. Served with ranch beans and braised collard greens.
Mesquite-smoked Chicken Thighs (chicken thighs, spices, sodium phosphate)
Coleslaw (green cabbage, cilantro, lime juice, jalapeno, agave, green vinegar sauce (white vinegar, jalapeno, spices))
Ranch Beans (pinto beans, onion, spices)
Collard Greens (collard greens, olive oil, onion, spices)
Ancho BBQ Sauce (ketchup, tomato, olive oil, apple cider vinegar, ancho peppers, spices, molasses.)
Mustard BBQ Sauce (worcestershire, yellow mustard, apple cider vinegar, white vinegar, spices, sugar, canola oil, xanthan gum)
Brioche Bun (all purpose flour, salt, sugar, yeast, eggs, sugar, canola oil, milk)
Housemade Pickles (cucumber, white vinegar, salt, sugar, pickling spices)
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