YOU do not have to be around North Carolina very long before you learn that BBQ has deep cultural roots. I have been "messin" with it for many years. For the past 18 years I have been pit cooking nearly everything. For the same amount of time I have tried a variety of woods. These days I use Hickory or Mesquite to create the flavors that folks seem to enjoy the most. In addition to pork, beef, chicken, turkey, and sausage, we do Ribs. We have a very successful history of competing and we do the whole nine yards. St. Louis cut, Baby Backs, and our very famous Country Style Spare Ribs. For our friends from the West, we offer the best beef ribs and brisket East of the Mississippi. We offer many other non BBQ options, and of course, menus for children.

 JIM'S MENUS
(Click Link)

BREAKFAST

SANDWICHES

APPETIZERS

RIBS/PLATTERS