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Our wings combine a zesty rub with a sweet and pleasantly spicy glaze.  It will make your next wing-ding a thing to remember.

Our dip features our own tasty barbecue rub with a cayenne kick to add a bit of CorleyQ magic to either potato or tortilla chips.  Just dip your chip and you'll flip!

The same as our pulled pork entrée below, but served on a Hawaiian sweet roll with a dollop of chow on top to add a but of crunch and zing.

These eggs live up to their title by being devilishly good.  

I don't know if this is an appetizer or a dessert.  If you can't decide, then have them for both.  They're just that dang good. 

The sweet smoky taste of our tender and moist pulled pork will leave no doubt about it ... Pork IS the one you love!

(1 lb is approximately 3 servings)

Our Pitmaster is a born and bred Texan with brisket in his blood.  Cut from the "flat" of the brisket and slow cooked for up to 14 hours.  You can add a little sauce if you want, but you won't need it.  This meat stands proudly on its own.  Just like a real Texan (even a transplanted one)

(1 lb is approximately 3 servings)

Our burnt ends are made from the moist and marbled "point" of the brisket, cooked to perfection, cut up, and then returned to the smoker a second time with a second dose of rub and a touch of sauce to ensure that each bite is a tiny explosion of smoky goodness.  Just like Chicago's First Responders, our burnt ends aren't afraid of going into the fire more than once to get the job done.

(1 lb is approximately 3 servings)

It doesn't matter whether you choose our sweet Kansas City style glazed ribs, our strawberry pepper glazed ribs, or our "Randy-vous" (Memphis-style dry) St. Louis style spare ribs ... Any one will have your taste buds dancing the Hoochee Koochee.

(1 slab is approximately 2-3 servings)

Our Alabama white sauce has just enough kick to give a little bit of BAM to our succulent smoked chicken.  Traditionalists will have the entire chicken dipped in the sauce, or else you can ask for the sauce on the side.  Either way, you will finish with a satisfied "ahhhh".

(a half chicken is approximately 2 servings)

What would be better after hitting the golf links than finishing with a platter of our hot links at the 19th hole?  Homemade by our own sausage master, they are kissed with smoke, juicy and delicious with just the right amount of spice and back heat.

We're heading south of the border here, loading up a quesadilla with pulled pork, barbecue sauce, cheddar cheese, chopped onions, and more!

No stinkin' meatballs swimming in marinara sauce here.  Just spaghetti served with pulled pork, just enough barbecue sauce to give it a shade of color and sweetness while allowing the smoky taste of the meat to shine through, and topped off with cheddar cheese and scallions.  The kind of spaghetti your Italian grandma would have made if they had barbecue in Italy.

"Mary had a little lamb"... with "had" being the operative word here.  This rack of lamb is individually cut, bone in, and flavored with fire and a citrusy Mediterranean spice.  It's as good of a meat lollypop as you're gonna find!

(each slab contains 8 ribs) 

This bone-in pork roast is formed into a crown and smoked whole.  Each serving is sliced individually when served at the table, so that each portion is big, meaty and juicy.  It's fit for the king in all of us!

(a full crown will feed 10-14 people)

(a quart is approximately 8-10 servings)

(a quart is approximately 8-10 servings)

(a quart is approximately 8-10 servings)

(a half pan is approximately 16-20 servings)

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(a pan is approximately 16-20 servings)

(a pan is approximately 16-20 servings)

(a pie is approximately 6-8 servings)

(a half gallon is approximately 8-12 servings)