¾ lb. of Ultimate Fries - THREE House Made Sauces: Fry Sauce - HoBo's Ketchup - Sweet & Sour Ketchup

Cheese Sauce - Sour Cream - Pico de Gallo - Pickled Jalepenos - Street Corn Salad - Chopped Chicken

Hobo Wings - Cheese Curds - House Made Pickles

Jalapeños (deseeded) - stuffed with Pulled Pork - wrapped in Bacon - drizzled with Honey - Sriracha. (One order is 4 Jalapeños).

Lightly breaded Fresh Wisconsin Cheese Curds fried to perfection and served with House Made Ranch.

Corn Kernels - Jalapenos - Cream Cheese and of course BACON.

Each "BUTT" that we Smoke is hand picked and inspected before it jumps in the smoker, and these bad boys are in their for an estimated 20 hours or so. Once Smoked each "BUTT" is hand pulled to ensure there is not to much fat and that the meat is just the perfect size to enjoy all the flavors it is packed with.

As you may have seen on Diners, Drive Ins' and Dives, we take a lot of pride in our Chicken. After inspection of a quality bird, we "Brine" it for about 36 hours, then it gets rubbed with our special made in house "Rub" then Smoked for several hours. The skin gets a nice crisp to it as well. This is juicy fall off the bone Chicken.

Only the finest meats are used when we Smoke over here, so we picked these meaty St Louis ribs, what is a St Louis Rib you make ask: St. Louis-style spare ribs are cut in a particular way with the sternum bone, cartilage and rib tips are removed so you can just get down to the MEAT. We do rub them with our House Made Rub and Smoke our ribs and they are served with OUT sauce.

Besides your spouse, children and maybe you dog, you are not going to love much more in life after you try this! This is Certified Angus Beef (CAB) that is always "Prime" and always hand trimmed before it gets Dry Rubbed and ages for 48 hours before we Smoke it for several hours. This is Chef Al Borda's favorite and each order is server with a House Made creamy Horseradish Cream dipping sauce.

Smoked Brisket, cut into cubes, re-smoked, then caramelized in BBQ Sauce.

Sometimes we just like to keep it simple. Our Smoked BBQ Chicken starts off as quality dark meat that we Rub and then Smoke but the key is not to over "do it" because we like to leave the Chicken moist in ever bite.

This is an ALL PORK Cajun Spicy Sausage. It is smoked then we cut it up into slices and "char" it on the flattop so each piece hits the heat and cooking off any extra goodness that needs to come out.

Smoked, Smoked again then flash fried. This is our "healthier" version of Burnt Ends.

This is a BBQ Fans all time favorite or anybody from Texas. If you LOVE Brisket you in the right spot. We trim it, rub it and slow smoke it all night to give you just the perfect piece. We do separate the "Point" from the Flat so your Brisket will be on the "Leaner" side. This is Certified Angus Beef (CAB) that is always "Prime" as well.

Here you are going to get 2 St Louis style Pork ribs and a ¼ of French Fries. We offer this to our dine in guest under the age of 12 years old.

Here you are going to get ¼ of our fresh Smoked Chopped Chicken (Boneless) and a ¼ of French Fries. We offer this to our dine in guest under the age of 12 years old.

Ranch - Pesto Sauce - Pickled Red Onions - Mozzarella Cheese

Sriracha - Pico de Gallo - Pickled Jalapenos - Cheddar Cheese

Two moist Chocolate Cake layers - Rich Chocolate Mousse - Sprinkles

Pearl Sugar Belgium Waffle - Vanilla Ice Cream - Caramel Sauce

Carrots - Brown Sugar - Pineapple - Almonds - Cream Cheese Frosting

Cookie Crumb Crust - Key Lime Mousse - Whipped Cream - Coconut