When Pigs Fly:Real Pit Barbeque, Great Foods, Events, and Catering!
Friday Night Fish Fry!
We're glad to announce that we'll be doing our Friday Night Fish Fry every Friday during Lent, for 2024.
We'll be serving from noon until 8ish daily.
THE EXCITING NEWS: We are bringing back our popular pan fried oysters!
We'll also have our excellent fried fish filets, shrimp, and scallops. You may remember when we used to do Sunday Buffets at our old fixed location, and these oysters were often the stars of the show.
Our freshly fried dinners come with french fries, homemade hush puppies (Sterling's recipe), and homemade cole slaw (Aunt Alice's recipe). You can mix and match the oysters, shrimp, scallops and fish to you heart's content.
You can get your dinner to go and take it with you.
We now take cash, check, and all major credit cards, but you get a substantial discount for cash.
Come and eat with us or we'll both starve.
Mike and Kellen
2023 West Virginia State Fair
Our very own Kellen Leef did cooking demonstrations in the West Virginia Building at the State Fair of West Virginia on Thursday, August 17th, 2023.
Kellen demonstrated how to make simple barbequed baby back ribs, including a versatile homemade rib rub, and an exciting new barbeque sauce of her own creation. We're calling it Sky High Apple-Glide Barbeque Sauce.
As promised, we are posting all of the recipes she used in her demonstration here:
Oh My Gosh! It's a Mac Attack!
Eleven kinds of Macaroni and Cheese!
Real Pit Barbeque
Barbequed Pork, Chicken, and Ribs.
With All the Fixin's.
Fresh, Hot Donuts
Cooked to your order, so they're always fresh.
Take them plain or simple. It's up to you.
Family, Corporate, Holidays
All kinds of events. Big and Small.
Southern-Style BBQ Pulled Pork
We select only the Boston Butt, which is the shoulder of the hog, then we cook
it "low and slow," for 14 hours at 225 degrees. We don't serve it until it reaches the perfect pulling temperature.
Just a few suggestions:
Pulled Pork Sandwich $10.00
5 inch bun piled high with slow cooked pulled pork, slaw, and one of our five homemade sauces, your way.
Half Chicken Plate $16.00
- We take a whole chicken and we cut it from stem to stern. Then we coat it with our homemade chicken rub and smoke it in our cooker. Served with homemade baked beans and cold slaw.
Half Rack of Baby Back Ribs $18.00
We take a full rack of baby rack ribs and cut it in half. Then we coat it with our homemade rib rub and cook it to perfect tenderness in our smoker. Ummm.
One Donut Plain or Cinnamon Sugar
You choose your toppings from our four icings and 11 sprinkles and nuts. Mix and match to your heart's content. $1 for icing and topping.
Plain or cinnamon sugar. Add $2 for icing and $2 for toppings.
$3. extra for icing. Another $3 for sprinkles.
Locally owned and operated by Mike Sheridan and Kellen Leef, we use the old time methods to produce healthful, delicious foods from scratch. If there is an easy way or a hard way, Kellen always says "we'll do it the hard way." The extra effort shows in the result.
We use fresh and local foods whenever possible. We always cook clean foods in a clean, usually outdoor environment. We know you will enjoy our barbeque, as well as our newest offering, Piggyback Donuts. And, as always, we offer a satisfaction guarantee. If, for any reason, you are not completely satisfied with your meal, let us know and we'll make it right.