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Main Course:

Whole Hog - $750

Whole Brisket - $125/$200

Whole (Pulled) Pork Butt - $65/$100

Whole (Pulled) Chicken - $20

Whole Turkey - $60

Whole Turkey Breast $30

Baby Back Ribs - $20/per rack

St Louis Cut Ribs - $20/per rack

Beef Ribs $75/per rack

Side Dishes:

Collard Greens - $20 (Serves 18-25)

Hoppin John (Black Eyed Peas) -$15 (Serves 15-20)

Vinegar Cole Slaw - $15 (Serves 20-25)

Cornbread $10

Sauces/Rubs:

Brisket Rub - $15

Honey Rub - $15

Rib Rub - $15

BBQ Sauce (Traditional/North Carolina vinegar pepper/South Carolina mustard/Habenero Peach) - $10

* Additional items such as rolls and/or buns can be added and charges for this will be priced accordingly.

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