Craft BBQ, Built for the Weekend
Our menu changes with each cook, but the foundation stays the same: real wood, traditional offset smokers, premium proteins, scratch-made sides, and small-batch execution. From brisket and ribs to house-made sausage and one-off specials, every menu is built for that weekend.
Our barbecue starts with real wood and traditional offset smokers. Brisket, ribs, pulled pork, and other smoked meats are cooked in small batches with a focus on clean smoke, proper bark, and the patience good barbecue requires.
Brisket & Smoked Meats
House Made Sausage
Sausage is not an afterthought here. We develop our own
recipes, grind and season in-house, and build flavors
specifically for each menu—from classic smoked sausage
to creative small batch varieties designed to stand on their own.
Scratch Made Sides
The same attention goes into what sits beside the barbecue. Cornbread, pickles, sauces, vegetables, and rotating sides are made from scratch and developed to complement the smoked meats rather than simply fill the plate.
Rotating Specials
This is where we get to have some fun. Pork belly, sandwiches,
specialty plates, seasonal dishes, and one-off event menus give us
room to experiment while staying rooted in the same standards
that define everything we cook.
Never the same menu twice
Micks’d Up Kitchen was built around the idea that barbecue does not have to be predictable. Menus change constantly, giving us room to experiment with new proteins, sausages, sides, sauces, and special-event dishes while keeping the fundamentals of traditional barbecue intact.
