Limited-time
Peach Bourbon Pork Belly
$19Twelve-hour pork belly, glazed in a Colorado peach + bourbon reduction. Q3 2026 drop — runs while the Western Slope peach crop holds.
Limited-time menuWhat’s on the smoker
What’s on the smoker
right now.
Two slots, two cadences. Pitmaster’s Pick rotates every week — whatever Eve put on the smoker that Monday morning. The Quarterly Drop runs with the season — cherries in Q2, peaches in Q3, citrus in Q4, root vegetables in Q1. When the ingredient window closes, the dish comes off the board.
Next rotation: Oct 1, 2026 · next Quarterly Drop
Pitmaster's Pick · Weekly
Between picks.
The next pick lands Monday. Check back, or read the brisket page in the meantime.
Quarterly Drop · Seasonal
Tied to a Colorado ingredient window.
Available for 63 more days. Then a new drop.
Pork belly cures twenty-four hours, smokes twelve. Western Slope peaches come in late July. We reduce them with the same bourbon we use in the sauce program and brush the belly with the glaze the last hour of the cook.
Served sliced, two pieces per order, with pickled mustard seed and Eve's grain mustard on the side.
pork bellyWestern Slope peachesbourbonpickled mustard seed
How the rotation works
Two cadences. One chef. No reruns.
Most chain BBQ runs a fixed menu and hides the LTOs behind a chalkboard. We split the difference. The board you see on the menu page is fixed — brisket, ribs, pulled pork, the six sides — and it stays that way because that is the food we are known for. The seasonal page is where Eve gets to play.
Pitmaster’s Pick is the weekly slot. One item, seven days, then a new one Monday morning. Sometimes it is a riff on the regular menu (smoked wagyu burger, hatch-chile brisket). Sometimes it is a test of what might become a permanent line item next year.
The Quarterly Drop is slower. Tied to an ingredient window — Palisade cherries in Q2, Western Slope peaches in Q3, Colorado citrus in Q4, root vegetables in Q1. When the harvest is done, the dish is done. We will not freeze a year’s worth of peaches to keep a glaze going through February. That is not the food we want to serve.
The rest of the line
14-hour brisket. Six-hour ribs. Daily.
Want to see what we ran last season? See the archive →