Menu - Dixie Bones BBQ

White chicken breast

BBQ sausage on a hotdog roll + cheese; coleslaw pickles on top onions on the side

One piece of chopped sausage

Made from scratch + stone ground meal in iron skillets. 12 slices

We cut little red potatoes hard boil eggs for our potato salad

We serve St. Louis cut pork spare ribs

Sliced cabbage; cooked + pork

Chicken splits

Your choice of meats; ribs / catfish served + any 2 sides. Amount of meat changes on a combo plate: 4 oz. of any meat / catfish; 3 ribs; 1/4 chicken; 1 sausage

Pulled from the bone; skin fat removed; slightly chopped & then served

Smoked until it has a perfect smoked ring

Beef from the midwest; smoked for 12‐14 hours over hickory logs

Our traditional BBQ sauce that is very rich tasting & made for beef chicken

This Alabama vinegar base sauce is made for pork BBQ

Fried in peanut oil

Slices of potatoes; fried in peanut oil

Pinto beans & white rice; cooked + pork

Our own recipe (baked potatoes; sliced + the skins on re‐baked + homemade ranch dressing; onions cheddar cheese

6 ounces of meat

1/2 of a whole chicken; cut down the middle. White meat & dark meat

6 ounces of breast meat

6 ounces of meat

2 sausages

3 ribs

6 ribs

9 ribs

12 ribs

We pick & wash the collards. Cooked + pork

This is a mild tomato base sauce made to enhance the hickory flavor of our ribs. It contains various vegetables is not spicy