You can start with Woodchucks battered onion bricks and the BBQ nachos with hand cut chips fried to order… talk about fresh and delicious! How about jumbo wings marinated overnight, slow smoked then fried for a crispy skin and tossed with one of our signature wing sauces?

The chickens are apple brined and pit smoked. The beef brisket gets a special rub and sits overnight before being loaded into the smoker for eight hours. The pork shoulders marinate for two days before getting smoked slow and low.

The baby back ribs are rubbed and marinated for twenty four hours then smoked with real hickory wood chips and finished on the piping hot grill where Woodchuck’s original BBQ sauce caramelizes them for the perfect fall-off-the-bone, rib-eating, finger-licking experience!

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