Redemption BBQ and Market

A quarter pound of minced pork shoulder combined with our vinegar-based Southside Virginia sauce, topped with a little bit of the spicy version of this sauce and Tidewater Slaw.

Quarter-pound house-ground brisket smash burger with grilled onions, cheddar cheese, house-made bacon, house-made pickles, and Big Russian sauce on a locally made brioche bun, with a side of Praise the Lard Fries. (No modifications or substitutions.)

Beef rib burnt ends, smoked sweet peppers, grilled onions, provolone cheese, garlic mayo, and chimichurri on a toasted hoagie roll.

One pound of barbecued meat (or one rack of ribs), four sauce cups, four buns or pieces of cornbread, a pint of slaw, and two additional pint-sized sides of your choice.

Barbecued pork, chicken, or beef on a toasted hoagie roll with garlic mayo, provolone cheese, onions, and smoked jalapeños.

A Cuban-style pressed sandwich with minced pork barbecue, house-made ham, house-made pickles, Swiss cheese, and mustard.

Autumn Olive Farms pork hot dog, fried in lard and served on a local bun.

Kettle chips made in Virginia.

Corn, butter beans, pimentos, red onions, and tomatoes marinated in a tangy vinaigrette.

Lowcountry rice with tomatoes and bacon.

Fries cooked in pure lard, the way they should be. 100% seed oil and preservative free.

Elbow pasta in a creamy cheese sauce.

Great northern beans slow cooked with barbecued brisket, molasses, and jalapeños.

Collard greens cooked with smoked ham hocks in rich potlikker.

Red potatoes in a tangy mayonnaise and vinegar dressing with tarragon leaves and other spices.

Cucumbers and red onions marinated in sweetened vinegar.

Southern slaw with celery seeds and carrots.

Tangy, sweet, and savory tomato and vinegar sauce made with mushroom ketchup, a British precursor of Worcestershire sauce. Based on central Virginia sauce traditions.

Thin and tangy vinegar, tomato, and mustard sauce. Based on Southside Virginia sauce traditions.

A spicy version of our Crossroads sauce.

Tomato based sauce sweetened with apples. Based on Northern Virginia sauce traditions.

Unforbidden Fruit combined with buffalo sauce, which adds butter and peppers to the mix, both of which were common ingredients in early Virginia BBQ sauces.

Tangy, sweet, and savory tomato and vinegar sauce made with mushroom ketchup, a British precursor of Worcestershire sauce. Based on central Virginia sauce traditions.

Thin and tangy vinegar, tomato, and mustard sauce. Based on Southside Virginia sauce traditions.

A spicy version of our Crossroads sauce.

Tomato based sauce sweetened with apples. Based on Northern Virginia sauce traditions.