Been a while, huh?
Well, we got ourselves a new year and it's time to cook more. I'm excited.
We're going to have plenty of neighborhood driveway barbecues this year--in my driveway, and in plenty of other driveways in other neighborhoods, as well. That'll be fun. If you're interested in hosting a driveway BBQ,, holler. We'll see what we can work out.
We're expanding into delivery and pick-up options as well. If you're hungry and we don't have a driveway pop-up scheduled, just give us a holler and we'll whoop up some barbecue and/or sides for you and you can pick it up. If you're somewhat close, we can even drop it off at your place. Foil pans and plasticware make for an easy dump-in-the-trash clean up. None of that fancy catering crap, 'cause BBQ's not supposed to be fancy.
We're still on a donation only basis, so check out the "Recommended Donations" on the Menu page. We added those because nobody knew how much to donate, so now you have a guideline. And they're not set in stone. If you're feeling generous and want to donate more, sweet, thanks. If you can't swing the recommended donation, do what you can and we'll still appreciate it. It all comes out in the wash.
We've got a couple new menu items, too. Vinny Wings, which are chicken drummies & flats, seasoned with ETB Magic Dust, grilled over direct fire, then smoked. I don't have a fryer, so you get healthier wings by default. But don't worry, they're still crispy and awesome. We can even toss them in some homemade Buffalo Sauce too, if you want. My very good friend Vinny clearly influenced these. We've also added the Thunder Pig Deluxe, which is a comical creation of excessiveness. It's the Thunder Pig that we''ve all grown to love--a giant pulled pork sando with bacon, provolone, pickles & onions, and ETB Action Sauce--but with sliced sausage and coleslaw added. You can't even see the damn bun.
And don't forget the ribs--StL Style and Baby Backs, both. And of course, the Diablo and a Doc. That's my ode to the cinematic masterpiece, "Smokey and the Bandit". You get the most outlandishly delicious sammich I could come up with--pulled pork, sliced sausage, provolone, all smothered in smoked pork green chili. And of course you get a can of Dr. Pepper with that.
So let's get together and eat some BBQ this year, have a beer or two. Looking forward to it.
I am Earl. And I cook barbecue.