Parish Barbecue Menu

Prime Brisket smoked over post oak. Available by the Half Pound.

Full-size pork spare ribs with our Steen's cane syrup glaze. Available by the half pound.

Cured in-house for 7 days, smoked and cooked with our creole mustard glaze. Available by the half pound.

Our turkey breast seasoned with lemon pepper, basted in Tabasco Honey Butter and finished to order with fresh lemon zest. Available by the half pound.

Duck leg quarters smoked, confit and pulled, seasoned with fresh orange juice and vinegar. Topped with crispy duck skins. Available by half pound.

Made in-house with our prime brisket trim, black pepper, mustard seed and fresh garlic. Avg 1/2 pound per link.

House-made boudin, smoked fresh each day. We change our boudin frequently and seasonally so reach out to us to find out what we are serving this week. Avg 1/2 pound per link.

Our signature sandwich. Chopped brisket topped with sliced boudin and dressed with pickles, onions, slaw and homemade Pickled jalapeños.

Our House-Cured ham sliced thin and piled with housemade olive salad and smoked provolone on homemade seeded Italian bread.

A feast for 5-7 normal people or 4 hungry Cajuns. Includes 1 lb of brisket and 1 lb of ribs. 1/2 lb All other meats including one link of sausage and boudin, and 4 Pint sides.

Includes 3/4 lb brisket, 3/4 lb pork ribs, 1 link of sausage, and 3 Pint sides. Feeds 3-4.

Our signature side. Crumbled cornbread mixed with a creamy cheesy Tarragon sauce, trinity veg and Louisiana crawfish tails. Baked in our smoker and topped with green onion.

Yukon Gold Potatoes cooked in crab boil, mixed with our homemade dressing. Includes egg.

Shredded green and red cabbage, carrots, red bell pepper and green onion tossed in our creole mustard remoulade dressing. *mayo free*

Pipette pasta shells in our creamy pimento cheese sauce, topped with crushed Zapps Voodoo potato chips.

Fresh corn shucked off the cob cooked down in a rich creamy sauce with trinity veggies, tomato and spices.

Texas-grown heirloom cherry tomatoes in a lemon tarragon vinaigrette, mixed with fresh garlic, green onion, parsley and celery.

Homemade banana custard layered with bananas foster rum sauce, nilla wafers and fresh whipped cream, topped with dulce de leche.

Homemade fudge brownie, topped with pecan pie filling made with Steen's Cane Syrup, and Texas pecans.