Here are some dishes our customers already love:

It doesn't get much more authentic than this. Pulled Pork is close to every pitmaster's heart and is a staple of real southern pit barbecue.

For our Pulled Pork, we combine two cuts of meat: Pork Shoulder and Pork Neck. This ensures the finished product is nice and juicy. Try it on a bun with coleslaw for a classic "pulled pork sandwich" or as part of a pork sampler.

You might not be familiar with this type of pork rib. 

At American Oak, we offer the traditional southern spare rib - not to be confused with the "St. Louis" style or "baby backs", these are bigger and meatier than the the two ribs mentioned above. 

Pork shoulder isn't just good for pulling. We prepare a smoked pork shoulder which, while prepared according to the same cooking methods as our pulled pork, is removed from the smoker earlier, resulting in a delicious, sliceable pork "roast". We add your favorite American Oak BBQ sauce and serve it either on a bun or as part of a pork sampler.

We looked high and low trying to find a sausage in Switzerland that captures the coarse grind and spices typical of our home in the southeastern United States. 

When we didn't find one, we contacted our friends at Metzger Gabriel in Wolfenschiessen to make our own American Oak bratwurst, using only the finest Swiss pork and beef. 

We smoke each link for 1.5 hours at 225 degrees fahrenheit before grilling it over an bed of real wood coals - right when you order.

Probably our most popular item to date, our pulled pork tacos are the result of a beautiful collision of culinary worlds. 

We prepare our classic pulled pork, then serve it up on locally-sourced Swiss made tortillas with all your favorite toppings. Add a little spice to your next office party and ask about our Taco Bar.

Looking for a bite-size BBQ hors d'oeuvre? Our Pork Belly Nuggets are smoked at 275 degrees fahrenheit to smoky, melt-in-your-mouth perfection, then topped with your choice of American Oak BBQ sauce and coleslaw for a tangy, sticky-sweet finish. Make sure to order extra - these have been known to run out!  

The King of Texas barbecue.

And not really a "southern" thing, if we're being picky. But you can't argue with the symphony of flavors in a properly smoked Brisket. 

Flat, point, or burnt ends - no matter which cut you prefer, American Oak Brisket is second to none.

No, it's not really common to BBQ, but we are so sick of overpriced, artificially-flavored meat scraps made halfway across the world and sold at a gas station in an aluminum bag.

That's why we decided to make our own out of pure beef round. The end result is similar to pemmican, and is available in three flavors: original, hot, and teriyaki.

Sometimes called "short" ribs, these meat hammers are anything but. We source plate ribs, the bones of which are usually 8-10 inches long. We don't want to promise too much, but these babies have been called "the best item in BBQ". 

Our sliced turkey breast packs all the flavor of southern pit BBQ with a fraction of the fat. 

Moreover, as we wet brine our turkey for 24 hours before throwing it on the pit, it doesn't dry out. Our favorite way to enjoy turkey is on a roll with coleslaw and our chipotle cranberry BBQ sauce. Think "thanksgiving with a kick".

Looking for a health(ier) alternative to our pulled pork? Try our pulled chicken. 

Just like our turkey, we wet brine our chicken before roasting over Swiss cherry wood at 250 degrees fahrenheit until it reaches smoky perfection. After that, we do a "whole bird" pull to ensure maximum flavor.

Who doesn't LOVE chicken wings? We use an ancient Chinese secret (really) to keep ours crispy, even on the smoker. Once each wing has reached temperature, we toss them in your choice of sauce:

• American Oak Classic
• American Oak Spicy
• Buffalo Wing and Butter