Interstellar BBQ

Prime Grade 1836 Brisket, cooked low and slow to perfection.

Prime Beef Short Rib, served with our handmade Chimichurri

Smokey and tender American lamb, hand pulled and seasoned with salt, pepper, garlic and rice vinegar.

Cheshire heritage pork spare ribs, dry-rubbed, a little sweet and a little spicy. About 3 lbs to a rack.

Our pork belly is slowly smoked until tender then glazed with our homemade peach tea glaze until it becomes meat candy.

All beef prime brisket, pork casing. Sold by the pound.

A classic old world recipe, the Polish 1963. All natural casing stuffed with pork, black pepper, and marjoram. Simple but bold.

Thinly sliced potatoes layered with cream, parmesan and garlic and baked to a golden brown in our smoker.

Our take on the classic. Mustard forward, golden potatoes, turmeric, loads of dill, bread and butter pickles.

Shredded green and red cabbage and carrot tossed in our homemade jalapeno dressing.

Our creamy and rich mac is always made fresh to order, and topped with brown butter saltines.

Our house pinto beans, stewed with of garlic, onion, pork belly and spices.

Crisp, tangy, bright and sweet. A staple InterStellar side. A great compliment to a spread of rich bbq.

Crisp, tangy, bright and sweet. A staple InterStellar side. A great compliment to a spread of rich bbq.

Our creamy and delicious pimento cheese made with freshly roasted red peppers and sharp cheddar. 6 oz serving with saltine crackers.

Made daily from scratch, our banana pudding is rich and creamy, topped with nilla wafers, homemade whipped cream and salted caramel dulce de leche.

Dessert for about 15-20 folks!

Our take on the classic, sweet, tangy and peppery. Perfect for all proteins.

A Carolina inspired mustard sauce. Perfect for pork, poultry and lamb.

Straight to the point, smoked habaneros and rice wine vinegar, sure to do the job.