Meats

All of our meats are smoked "low and slow" for hours over Maine grown apple, maple and oak, cherry and our Eastern Ohio procured Hickory!
Our poultry is cider brined a minimum of 24 hours!
  • Pulled Pork
  • Pulled Chicken
  • Chicken wings
  • Chicken drums and thighs
  • Ribs
  • Maine Made Sausage
  • Pork belly
  • Turkey
  • Brisket

​SIDES

Classic sides for classic 'cue! Made by yours truly here at 225°!
  • Mac and Cheese
  • Coleslaw
  • Cornbread
  • BBQ Beans
  • Chili
  • Potato salad
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Sauces

All of our sauces are homemade, and each represent a specific region of classic southern barbecue 
  • Swine Wine Our Lexington, North Carolina style vinegar based sauce  has a little more complexity than its eastern cousin. A mild heat profile with just the right amount of  vinegar tang. This is a Fahrenheit 225 'House Swine'.
  • Sweat Heat A western Tennessee / Memphis style sauce. Thicker and slightly sweet .We add some savory spices which come together to form a mild heat. Sweet , but not as sweet as a Kansas City sauce.
  • Hogwash​ Coming from the Eastern lowlands of North Carolina, this is a classic thin vinegar sauce infused with cayenne and red pepper flake. With the perfect amount of heat, this sauce is no "hogwash".
  • ​Sock Rockah' Our version of a South Carolina spicy mustard.  A  yellow mustard secretly kicked up! This sauce will 'rock your socks off!'.
Our menu rotates from week to week, so certain items may not be available on select days. Be sure to contact us for more information on our menu; or follow us on social media for quick, on the go updates!