BBQ MENU
 

BBQ All rubs, slathers, mops and sauces are signature and made from scratch

Carolina Pulled Pork or Chicken BBQ
Rubbed, slathered and smoked with hints of apple and hickory wood on the pit. Succulent down home BBQ served with buns and cole slaw. Advance warning – You will want to hide some for later.

Award Winning Texas Beef Brisket
Rubbed, slathered, hickory smoked and mopped on the pit until perfect. This melt in your mouth American delicacy is served with buns. Don’t waste this on people who think hot dogs are BBQ.

BBQ or Jerk Chicken
BBQ or Jerk marinated and rubbed chicken cooked on the pit and then finished off with marinade matching sauces until caramelized. This yard bird will fly you to the moon.

Award Winning BBQ Pork Ribs or Beef Short Ribs
Rubbed, slathered, apple and hickory smoked and mopped on the pit until perfect. Served either “Memphis dry” rubbed just right or “wet” with original sauce.  Try not to eat your hand as these bad boys invoke temporary insanity.

Whole Hog
This pork extravaganza marinates for hours and then lodges at the pit hotel over night while being mopped with a special sauce. Now that’s hospitality.

Bison Ribs or Brisket also available.
 

 CAJUN & LOW COUNTRY FAVORITES

Chicken or Turkey substitutes available for pork and beef ingredients
 

 Jambalaya (chicken, sausage or shrimp)
Classic Louisiana standby rice-based assortment of seafood, meats, and sausages flavored with a Creole trinity of peppers, onion, and celery.

Crawfish or Shellfish Etouffee
In French the word “étouffée” means, literally, “smothered” or “suffocated”, from the verb “étouffer.” What’s better than smothered fresh crabmeat and shrimp or crawfish…absolutely fabulous with enough spice served with rice.

Shrimp Creole
Shrimp Creole is a signature New Orleans dish.  Just as red beans became a traditional Monday dinner, this dish is often seen on South Louisiana tables on Friday.  The flavor of this dish is enhanced by the use of a rich shrimp and shellfish stock. Served with rice.

Low County Shrimp & Grits
This dish developed during a time when shrimp was more common than bacon down in Charleston for breakfast with grits. Delicious all times of the day and night.

Gumbo (chicken & sausage or shrimp)
It’s all about the roux and fresh ingredients when talking gumbo. It’s like soup for the soul.

Charleston Crabcakes
A Low Country twist on a Chesapeake favorite recipe and inspired by the chefs at Charleston’s Hominy Grill.

Blackened Shrimp, Salmon or Catfish Made with homemade blackening seasoning with the freshest fish and shrimp available finished off with sprits of fresh lemon juice.

Cajun Fried or Smoked Whole Turkey
12 to 15 pound turkeys seasoned and deep fried until golden brown. You will never want turkey any other way.

Buttermilk Fried Chicken
Perfectly tender, well flavored, crunchy – just what one wants in fried chicken.
I had to get a restraining order against Colonel Sanders. He chased grandma for years.

Low Country Boil
Quartered fresh corn on the cob, large shrimp, andouille sausage boiled in beer with old bay seasoning.

Crawfish Boil  A premier social event for Louisianans and a delicacy for dieties. Just add ice cold beer and the world will be alright.

Fried Whiting, Trout or Catfish
Crispy and well seasoned based cornmeal coating makes this a treat for all. Served with hush puppies and Ben’s hot sauce on the side for those who can take the heat.

Ben’s Chili
Beef, venison or turkey based chili served with white rice or corn bread.

 

 SIDES

Green Beans
Cooked with smoked turkey or pork or sautéed with garlic and julienned red bell pepper.

Collard Greens
Cooked with or without meat and well seasoned with southern flavor.

Macaroni & Cheese
Quintessential comfort food, it never fails to satisfy.

Seasonal Vegetable
Probably fresh roasted or boiled corn on the cob during the summer months.

Ben’s Sweet Potato Fries
French fried and dashed with cinnamon and sugar mixture.

Ben’s Signature BBQ Baked Beans
Signature tangy recipe to die for made with a variety of different beans.

Cajun Red Beans & Rice
Classic Louisiana recipe includes chicken or pork andouille sausage.

Cheese Grits Soufflé
Baked grits with an emphasis on texture and flavor.

Potato Salad
A creamy and delightful side dish that everyone loves.

Cucumbers & Onions
A great table salad with freshness of parsley with a vinegar bite.

Pasta Salad with Vegetables
Refreshing made with a variety of pasta and vegetables dressed in a light vinaigrette.

Texas Caviar
Chilled Black-Eyed Peas with tomatoes, black olives, onion, peppers and avocadoes in a vinaigrette.

Fried Okra
Fresh okra slightly battered and fried just right with a bite.

Apple – Blue Cheese Slaw
Cabbage, chopped pecans, apples, gorgonzola, celery in a special dressing.  Yummy.

Ben’s Cole Slaw
Traditional, refreshing, down-home recipe made with your preference of a tangy vinegar or mayo base.

 

SALADS

Spinach Salad (mandarin oranges, feta, red onion & poppyseed dressing).

Romaine Salad (red onion, cucumber, blue cheese crumbles & blue cheese dressing).

Spring Mixed Greens Salad (dried cranberries, gorgonzola cheese crumbles, candied pecans with basil balsamic vinaigrette).

 

DESSERTS

Vanilla Wafer Banana Pudding

Boot Hill Blueberry Cobbler

Chocolate Bread Pudding

Brownies & Chocolate Chip Squares

 

BEVERAGES

Beverage service is available for an additional fee. Inquire within.

 

ADDITIONAL INFORMATION

The price for three entrees, three sides, and a salad  averages between $20 – $40 per person based upon a 65 adult minimum and is subject to change. Half price for children under 12 and no cost for children under 6.  We cater parties for 65 to 5,000 people.

Above prices are based upon full service. Full service includes set up and maintenance of buffet style food serving stations and supply of paper plates, napkins and plastic utensils unless otherwise agreed upon.

Additional service charges for events outside of Essex County, New Jersey.