Inside Our Must-Try BBQ Dinners

Every Thursday night in our Tasting Room, Chef Jack Tippett deviates from his usual fare and offers Southern-style BBQ

As a native of North Carolina, Tippett has a profound nostalgia for all things barbecue. And not just barbecue—but specifically Carolina-style barbecue.

The star of the show is Chef Tippett’s pulled pork, inspired by the recipes he grew up with. “Salt, smoke, and that’s about it,” he says. Slow-cooking the pork is a labor of love: Chef tends to the meat over on an outdoor pit smoker for 18 hours or more. The result is a super tender, juicy pulled pork with just the right hint of smokiness.

To go along with it, he prepares several house-made barbecue sauces: “PD Sauce” made with hot sauce and brown-sugar; a vinegar-based “Eastern Carolina sauce;” and a mustard-based Midlands South Carolina Style. (He can’t pick a favorite, so you’ll just have to come and try them all.)

And it wouldn’t be a BBQ Dinner without Chef’s signature fried chicken. “I like to focus on simplicity,” he says. First, he brines the chicken in buttermilk, which draws out excess moisture—this makes the texture of the chicken a bit denser, so that during the cooking process it remains extra juicy. No need to overthink the batter, either. Just classic flower, salt and pepper, and a hint of garlic are enough to complement the chicken’s natural flavors.

Oh, and did we mention there is now a classic Burger on the menu, too? It’s made with a sesame bun and flavorful chuck that’s ground in-house. It pairs beautifully with all of Chef's signature sides, too, like warm corn bread, flavorful collard greens, cole slaw and potato salad.

If you’re interested in barbecue with the unique twist of Chef Tippett’s North Carolina flair, book your table today.

You can make a reservation for our next Thursday BBQ Dinner here.