These fall off the bone tender baby back ribs are served with cole slaw and crispy potatoes.ĭry rubbed and smoked overnight.
Includes Yukon gold mashed potatoes and seasonal vegetable. Two chicken breasts, Wood Fire Grilled and topped with your choice of BBQ sauce. Served with cilantro lime rice and seasonal vegetables. 11306 Reisterstown Rd Owings Mills, MD 21117 Uber. Lightly seasoned, wood fire grilled Bay of Fundy Salmon, finished with lemon hollandaise and capers. Incomplete Menu Out of Date Menu Incorrect Contact Information Other. Served with cilantro lime rice and seasonal vegetables Wood Fire Grilled swordfish topped with fire roasted tomato salsa. Marinated flat iron steak wood fire-grilled with mashed potatoes and seasonal vegetables. USDA Certified Choice sirloin, wood fire grilled, served with Yukon Gold mashed potatoes and seasonal vegetable,Ĭenter cut USDA Certified Choice New York strip steak served with Yukon Gold mashed potatoes and seasonal vegetable. Wood Fire Grilled Mahi-Mahi served over lightly seasoned fresh greens, and served with seasonal vegetable.ġ0 oz. We are proud to present these great dishes from our wood fired grill! Sweet and spicy shrimp spirals served with homemade ranch.ĭeep fried pretzel bites served with our queso sauce Southwestern chicken over a bed of corn tortillas with queso sauce, corn, black bean salsa and pickled napoleons.ĥ large shrimp, served with our house cocktail sauce (Horseradish spicy) & lemon. Three soft tacos filled with our house smoked brisket, chipotle mayo, coleslaw an queso rico.Ĭorn tortillas, BBQ pulled pork, queso sauce, red onion and cilantro cream. Served with our 209 sauce.Ĭreamy spinach dip with crispy pita chips. Jumbo tater tots stuffed with cheese and bacon. Served with lettuce, sour cream and pico de gallo. Served with lettuce and avocado crema.įlour tortilla, filled with our herb marinated chicken, shredded cheese, peppers & onions. Juicy pieces of tender pork belly fried and served with pickled red onion, mixed greens and a sweet soy glaze.įlour tortilla filled with in house smoked brisket, bourbon bbq sauce, queso, chipotle mayo, pickled jalapenos and crispy onions. 5 pieces or 10 piecesĪiry potato puffs filled with sauerkraut and served with our 209 Dipping Sauce.įried Brussel sprouts tossed in our honey hot sauce. If you have a smaller Dutch oven, brown the chicken in batches and rotate the pieces as they simmer in the sauce so the pieces cook evenly.Kielbasa, Hasselbach's sausage, fried pork belly, artisan cheeses, pickled vegetables, sauces and breads.įried Chicken Wings tossed in your choice of sauce, Buffalo, Bourbon BBQ, sweet chili, hot garlic parm, Xtra hot, honey hot, regular BBQ, mango habanero, or plain. A paella pan, with its wide and shallow shape, comes in handy for this dish. If you like white meat, go ahead and use it, just cook it a little less. I like to use chicken thighs here-they won't dry out during cooking. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Cover the pan tightly and cook 20 minutes. Reduce the heat to low, pour in the chicken stock and bring to a simmer.
Let it boil a minute or 2, then return the chicken to the pan skin side up. Pour in the sherry, increase the heat to medium and bring to a boil. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more. Add as many of the chicken thighs, skin side down, as will fit without touching.Ĭook until the skin is golden brown, about 10 minutes. Heat the oil in a large heavy skillet over medium-high heat. Season the chicken generously with salt and pepper. Wash the chicken thighs and pat them dry with paper towels.