Saturday Pickup

Caramelized onions, Fuku pickles, BBQ sauce, white American cheese, American cheese and sourdough.

Old-school Philly style BM9 Australian Wagyu, sharp cheddar, fried onions, roasted long hot pepper, sesame Amoroso roll.

Red oak smoked pork sirloin, sharp cheddar, horseradish mayo, garlic broccoli rabe, pickled onions and an Amoroso roll.

Each bone is 5–8 inches long with about 2–3 inches of flavorful marbled beef piled on top. Each rib weighs approximately 1.5–2.5 pounds.

Pit smoked, braised, sweet shoyu and mae ploy.

Two-day pineapple-unagi brine, super-secret seasoning and Huli Huli sauce.

Pan-fried Gulf shrimp, garlic butter, citrus, jasmine rice, sweet onions, cilantro and fried garlic.

12–14 hour California white oak smoked; a little lean, a little fatty and everything in between.

Red oak smoked with adobo five-spice seasoning.

Cracked pepper Santa Maria rub and red oak smoke.

Red oak smoked with Hong Kong-style rub and Chinese BBQ sauce.

Prime brisket, Huli chicken wings, braised pork belly, mac salad, curried rice, pickles and Hawaiian roll.

½ lb brisket, ½ lb pulled pork, ½ lb tri tip, ½ lb ribs, six wings, pickles, ZEF BBQ sauce, 24K BBQ sauce, Southern slaw, potato salad, mac salad and Hawaiian rolls.