• Appetizers •

Burnt Ends
Double smoked chewy bite sized brisket with caramelized Tequila BBQ sauce.

Chicken Wings
Plump and tasty, smoked for three hours and then finished off in our deep fryer–your choice of sauces. Hot (not for the faint of heart), Tequila or just plain right out of the fryer.

Sliders
Our mini sandwich sampler plate with one each of pulled pork, beef brisket and turkey.

Nachos
Piled high with cheese, jalapeños, olives and your choice of pulled pork, chopped beef brisket, or turkey. More than enough for two and probably nearly enough for four.

Salad
Spring greens–you know the usual suspects with tomato, cucumber, and avocado and green onions. Add pulled pork, beef brisket or turkey.

• Sandwiches •
All comes with one of our sides: your choice of potato salad, coleslaw, or BBQ baked beans.

Pulled Pork
I hope this is one of the reasons you came here! The pork is slow smoked for 16 hours and nothing compares to this in Puerto Vallarta.

Beef Brisket
OK, so you didn´t´ come for the pulled pork, then this must be it. We started these yesterday and we are really proud to serve you our brisket.

Turkey
We bride our turkey for 24 hours, before smoking for a minimum 6 hours. We say minimum because if it is not at 165 degrees F, it stays in the smoker.

Burnt Ends
Yes, the same ones as the appetizer–Double smoked with caramelized Tequila BBQ sauce and Oh so tasty.

Rib Sandwich
Carlos´ sweeter version of our pulled pork sandwich with meat from our ribs marinated in our mop sauce that includes maple syrup and our Tequila BBQ sauce plus it´s double smoked!

• Dinner Plates •
All dinners come with two sides and a Dinner Roll: Yes, you can have these for lunch too! Maybe it should be lunch, dinner or late breakfast plates–you decide but it is 5 o´clock somewhere. We have two sizes: one for the smaller, older or younger person. I think that just about covers everyone, and the other size is for the rest of us that just love meat.

Pulled Pork
Now if you have been reading the menu, you know how proud we are of our pulled pork and for you that have skipped all the B.S. (better stuff), let me remind you that we have a wonderful rub on our butt–sorry not suntan lotion–and we have smoked them for 16 hours using aged oak and mesquite.

Beef Brisket
We have worked with some of the best pit masters in North America on getting this just right, juicy and flavorful with a great bark (outer surface with spices and a distinctive smoke ring). Soft enough to cut with a fork but NOT falling apart like a boiled pot roast.

Turkey
Our turkey looks pink this is the way it comes out of smoker, the reaction of the smoke and the meat causes it to turn pink. We smoke out turkey a minimum six hours, bring the internal temperature to 165 degrees F. The recommended temperature from the USDA. Moist, wonderful, turkey.

• The Sampler •
For all those people that have a hard time making a decision. 2 oz. each of pulled pork, brisket and turkey plus two of our amous Dinosaur Ribs. Sorry no substitutions.

• The Sampler for Two •
Comes with two sides each (total of four) plus two dinner rolls. 4 oz. brisket, 4 oz. turkey, 4 oz. pulled pork and 4 ribs.

• Rib Platters •
Now this is the holy grail of BBQ. Everyone wants to know how we do them. I hope you enjoy them as much as my family and friends have. These are not Baby Back ribs, these are not St. Louis Ribs these are Huge Suckers–Lobo Lui´s Dinosaur Ribs–with the Baby Back and St. Louis combined. We use a special rub with spices and other secret, wonderful things. Put in the smoker for about 5 hours, just depends on how big they are.

• Desserts •

Better than Sex Brownies
(Ask my wife about the name.) With the devil´s vanilla ice cream.

Infamous CDN Phillo Butter Tarts
Two with the devil´s vanilla ice cream

Banana bread Pudding
With bourbon sauce