Pork belly, cut into cubes, then dry-rubbed and slow smoked for at least four hours. Once they've developed ibringdasmoke's irresistible bark they are removed from the smoker and tossed with our unforgettable smoked pear bourbon habanero sauce and brown sugar. Then they are PUT BACK IN THE SMOKER AGAIN to caramelize. Meat candy.

Sides

Smoked Poblano Bacon Mac

Fusilli pasta smothered in a crazy-rich and creamy hand-grated cheese sauce, mild house-smoked poblano peppers, and crispy bacon.

Smoked Corn & Kale Salad

Kale in its most irresistible form! Olive oil massaged into hand-pulled kale, dry rubbed smoked corn, and cotija cheese. Topped with crispy jalapenos.

Esquites

A traditional Mexican street food with a little twist: smoke! Corn, butter-slathered, dry-rubbed, then smoked. Cut off the cob, then combined with garlic, diced jalapeno, lime juice, Mexican crema, cotija, and cilantro. Topped with chili powder.

Delta Slaw

MAYO-FREE combination of hand-cut green and purple cabbage, orange and red peppers, carrots, and green onion in a brown sugar & apple cider vinegar and celery seed dressing.

Jalapeno Poppers

Cheddar, spice rub, tomato, onion, garlic, and cilantro blend, stuffed into a half-jalapeno, wrapped in bacon, then smoked until crispy on the outside, gooey on the inside.

Desserts

Brown Sugar Bourbon Banana Pudding

Rich, creamy vanilla pudding, enhanced with locally distilled Homebase bourbon and extra brown sugar. Layered with homemade vanilla wafers and banana then topped with real whipped cream. Mmmm...dreamy.

Vegetarian

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