Cheese-stuffed burgers carved into Jack-O'-Lantern faces with melted cheddar, seasoned with Meat Mitch WHOMP! Rub.
Double smashburgers made from a blend of ground beef and minced smoked brisket, topped with a triple-mix sauce of Yellow Brick Road, White Sauce, and Stay Hot.
Ground beef smashed straight onto tortillas with onions, jalapeños, and Meat Mitch French Fry Seasoning, topped with cheese and a Yellow Brick Road burger sauce.
Grilled hot dogs loaded with creamy Whuacamole, tangy Meat Mitch White Sauce Slaw, Yellow Brick Road Mustard, and Meat Mitch Naked BBQ Sauce.
Smoked prime rib with a Yellow Brick Road binder and Steer Season crust, sliced thin and piled onto caraway-topped buns with a Beaver Horseradish White Sauce spread and warm au jus.
Grilled flank steak seasoned with Meat Mitch Candied Jalapeño Seasoning, piled into tortillas with a vinegar slaw and lime crema.
A grilled ribeye seasoned with Meat Mitch Steer Season and finished with a rich Meat Mitch WHOMP! Compound Butter.
Grilled Yaki Bomb-seasoned chicken thigh rice bowls with cucumber, carrot, and avocado, finished with a generous drizzle of Meat Mitch Miso Naughty Japanese Whomp Sauce.
Boneless chicken thighs marinated in Meat Mitch Miso Naughty Sauce with soy, honey, garlic, and ginger, then grilled until caramelized.
Grilled salmon seasoned with Meat Mitch Meltdown Yaki Bomb Seasoning, then finished with a melted Yaki Bomb glaze for a glossy Meltdown coating.
Pork ribs seasoned with Meat Mitch Candied Jalapeño Seasoning, smoked over Chigger Creek pecan and cherry wood, and glazed with Meat Mitch Miso Naughty Japanese Whomp Sauce.
Large shrimp given a baking-soda soak for extra plumpness, then seasoned with Meat Mitch Meltdown Good Thymes Seasoning and cooked in a buttery, garlicky scampi sauce.
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