322 BBQ322 BBQ
Sundays · the lot · the watch party · picked up hot
A tailgate wants food you can eat standing up, and a watch party wants pans on the counter by kickoff. Wings by the 50, candied bacon by the 25, pulled pork and brisket by the pan, and a rack of ribs if the season is going well.
Slow-smoked jumbo wings, 25 for 39.99 or 50 for 79.99, in dry rub, hot, mild, garlic parm, honey sriracha or buffalo; boneless the same. Triple-smoked candied bacon 25 for 54.99. Jalapeño poppers and chicken tenders 50 for 89.99. Every tray is one tap in the order.
A half pan of pulled pork, 4 lb, feeds 8 to 10 for 116.00 and makes twenty sliders with a bag of rolls. Brisket 172.00 the half pan. A half pan of ribs is four racks at 155.96. Pit beans, slaw and mac by the pan round out the counter. No minimum.
Wilmington opens at 8 AM every day, so a Sunday pickup on the way to the lot is easy; Mullica Hill opens at 11. Or give us the address and the kickoff and we drop it off. A tailgate-size order needs a day's notice, so order Saturday for Sunday; a few pans can be booked the same morning. Pans and trays inside seven days are paid in full online, no deposit to think about.
Combos for the couch
Two smokehouses, one pit
You never pick a smokehouse. We assign the kitchen to your date and address after you book.
The catering desk
Tell us the shape of the day and we call back within a day with a menu and a number. Packages, pans and trays can also be booked online with a deposit.
Before you drive over
Yes. Wilmington opens at 8 AM daily; Mullica Hill at 11 AM. Order by Saturday for Sunday pickup, tell us the time, and the pans are hot and wrapped when you pull in.
A 50-count tray feeds 16 to 25 as one of several things on the counter; two trays if wings are the meal. Add a half pan of pulled pork and rolls for sliders and the 20 are fed.
Per-guest packages start at ten guests. Pans, trays, combos and party trays have no minimum. Smaller orders can book same day; larger ones need a day's notice; June and December weekends book early.
Either one. You never pick a smokehouse; tell us where the event is and we assign the kitchen that fits your date and address after you book. Same post-oak pit, same rub, either way.
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