Discover Dixie Bones Menu
We’re happy that the food pyramid is turned upside down & that meat (protein) is at the top of the list! All our meat is smoked with hickory wood from Culpepper, Virginia in our Southern Pride BBQ pits that are located in the back of the restaurant. This slow cooking results in very tender, mouth-watering meat. When you visit you will smell the smoke.
Our meat is cooked every day with hickory wood in Southern Pride BBQ pits. Meat is weighed after it is cut to order & is not served swimming in sauce. A small amount of sauce is added before serving but all BBQ can be ordered with “no sauce” on the meat.
We smoke 2 different types of chicken: whole bone-in chicken & individual chicken breasts. Both are marinated in a dry rub prior to cooking. Pork shoulders are smoked for 12-14 hours in our pits. Beef briskets are covered with a dry rub & smoked for about 16 hours. Our sausage is made for us & consists of pork, sea salt & pepper with natural casings. Each are ¼ pound. Rib tips are smoked & served with a spicy homemade BBQ sauce. “Finger licking good!”
Wings, are smoked & made crispy in our fryers just before serving. Covered with or without mild or spicy BBQ sauce. Our St Louis cut, prime, pork spare ribs come to from Wichita Packing in Chicago. Dipped in a marinade & covered with dry rub (Nelson’s mother’s recipe) & cooked for about 4 hours in our pits, they are delicious & meaty, not fatty.
Finally, Mississippi farm raised Catfish Filets are sliced & hand breaded in a cornmeal mix prior to being fried to order in beef tallow. They are weighed after frying. We make our own tartar sauce from Hellmann’s Mayonnaise. The best!
Homemade side choices include baked beans, spicy beans & rice, cooked cabbage, collard greens, green beans, macaroni & cheese, Muddy Spuds, potato salad, French Fries & Dixie Chips.
- Daily Specials
- Giant Stuffed Potatoes
- Plates
- Sandwiches
- Chili
- Sauces
- Kids Menu
- Pounds & Pieces
- Desserts
- Sides
- Brewed Iced Tea & Drinks
