Serpentine Smokehouse

For those days when all you want to do is crash on the couch and put on a movie, but you're still very hungry and need to solve that problem. Enjoy your choice of one meat and two sides, and let the rest of the world melt away.

This is BBQ on a bun. Slow-smoked pulled pork, perched on a bed of slaw and pickles, overflowing a toasted brioche bun.

Baked from scratch and served with house-made honey butter.

Succulent brisket, mouth-watering pork belly, and delectable slaw, piled high on a toasted brioche bun. Named after our partners, Smokin J's BBQ.

This is BBQ on a bun. Slow-smoked pulled pork, perched on a bed of slaw and pickles, overflowing a toasted brioche bun.

The only thing better than Mama's Chicken Salad is when you throw it on a toasted sourdough bread and melt white cheddar all over it.

For those days when all you want to do is crash on the couch and put on a movie, but you're still very hungry and need to solve that problem. Enjoy your choice of one meat and two sides, and let the rest of the world melt away.

We live in SoCal. Of course we through our bbq in a burrito! Combine your choice of meat/veg with dirty rice, Oaxaca cheese, and chimichurri, then add the bulk-ups of your choice to create a burrito that carries some weight.

If we reached deep into your mind, pulled out the best dream you've ever had, smoked it for 12-16 hours, and served it on a golden platter, it would taste something like this.

Forget ribs. Ribs are so 2023. Rib tips are the future. Smokey, juicy, succulent little morsels of pork that satisfy the soul.

After bathing in buttermilk overnight we twice fry these puppies and toss them in a sauce of your choice (bbq, buffalo, slaw sauce, cajun dry-rub), or naked. Nine wings per order.

The little piggy who went to the market came out succulent and full of flavor. Our pulled pork is dry-rubbed and smoked for 12-16 hours before being pulled to order.

Ok, fine, this is an imposter in the meat section, but try a forkful of this baby and you may forget it grew on a tree. We smoke our jackfruit for 1-2 hours before it gets sautéed to order in our house-made bbq sauce.

This is what bacon wants to be when it grows up. Our belly is smoked, braised, pressed and chilled overnight, and then finished in the fryer. 96 hours to make, 2 seconds to devour.

House-made beef hot links with a little bit of spice that makes everything nice. (One link is roughly 1/2 lb.)

The dirtiest rice, with a bit of spice…and pulled pork…and brisket.

Creamy and gooey with our house-made three-cheese sauce.

Trust us, you like this slaw. Fresh chopped cabbage in our house-made slaw sauce. Simple and perfect.

So good you'll be hooked. Navy beans smoked in pork stock and bbq sauce, with chopped onions, chopped peppers, and chunks of smoked-then-braised-then-fried pork belly.

Baked from scratch and served with house-made honey butter.

One piece of delicious pork belly. A fine addition to any meal or snack.

Jalapeños stuffed with cheese and smoked brisket and then wrapped in bacon. These might not remain "fresh" for a century, like their namesake, but they sure taste a lot better.

Just like Mama made it. White meat from our smoked chicken, pulled and tossed with a bit of mayo, chopped celery, and chopped grapes.

Most commonly uttered word after someone eats our fries: "Damn!" (NOTE: fries are prepared upon your arrival to ensure they are fresh. Please plan on waiting 3-5 minutes)

Marinated cucumbers with a bit of a kick.

The best brisket makes the best chili. Yeah, we put brisket in our chili, then cover it with cheese and red onions. You're welcome.

Simple, tasty, fries. Served hot with our house-made ketchup.

House-made sauce that is a little sweet, a little tangy, and designed to compliment your food, not overwhelm it.

Unadulterated, house-made ketchup. Dip away my friends.

House-made, mayo-based sauce with a little tang and a little zing. Great on brisket, burgers, and FRIES!

House-made, mayo-based sauce with a little tang and a little zing. Great on brisket, burgers, and FRIES!

Your very own bottle of the Smokin J’s BBQ house-made sauce that is a little sweet, a little tangy, and designed to compliment your food, not overwhelm it.

Smokin J’s BBQ house-made ketchup. Unadulterated, house-made ketchup. Dip away my friends.

Lay out your butts and spatchcock your chickens because this rub is about to take your BBQ game to the next level. Between your skills at the pit and a healthy layer of The Rub on your meat, you are going to enjoy one hell of a meal.

Get ready for some early mornings! With this rub your ribs, rumps, and briskets are going to taste so good your friends will be lining up asking for more. Sharpen your knives and clear your schedule, there’s a lot of smokin’ to do.

Want to make your veggies pop? Le Cajun. Want to make your chicken sing? Le Cajun. Fish? Le Cajun. Le Cajun is your stylishly tattooed new friend who makes every night out that much spicier. Apply generously.

Typically, we applaud the simplicity of salt and pepper. Why mess with a classic? The Burger Rub is why. Use this stuff and your beef will don a wig and write a symphony with your tastebuds. We call that a classical improvement.

Your very own bottle of the Smokin J’s BBQ house-made sauce that is a little sweet, a little tangy, and designed to compliment your food, not overwhelm it.

Smokin J’s BBQ house-made ketchup. Unadulterated, house-made ketchup. Dip away my friends.

Lay out your butts and spatchcock your chickens because this rub is about to take your BBQ game to the next level. Between your skills at the pit and a healthy layer of The Rub on your meat, you are going to enjoy one hell of a meal.

Get ready for some early mornings! With this rub your ribs, rumps, and briskets are going to taste so good your friends will be lining up asking for more. Sharpen your knives and clear your schedule, there’s a lot of smokin’ to do.

Want to make your veggies pop? Le Cajun. Want to make your chicken sing? Le Cajun. Fish? Le Cajun. Le Cajun is your stylishly tattooed new friend who makes every night out that much spicier. Apply generously.

Typically, we applaud the simplicity of salt and pepper. Why mess with a classic? The Burger Rub is why. Use this stuff and your beef will don a wig and write a symphony with your tastebuds. We call that a classical improvement.