Menu
These popular menu items are commonly served at pop-ups. They can all be ordered for catering events (with exception of beef dino ribs).
Black Angus Prime Brisket
El Rey! Y'all know Brisket is King in Texas and we treat ours like royalty. Trimmed and seasoned with our own house rub and smoked 10-12 hours over white oak before being rested another 10 hours.
Beef Dino Ribs
We like to call these guys Brisket on a Stick! Large enough to share between 1-3 when having more than one protein on your plate. Smoked over white oak and seasoned with our in house seasoning.
Duroc Pulled Pork
Our Duroc Bone In Pork Butts are seasoned with our in house seasoning and smoked over hickory and oak till nice and tender before being pulled for service. Have it with BBQ sauce served on the side for traditional or finished in our Chile Verde Sauce ordering on the Tex-Mex menu.
Pork Spare Ribs
Our Duroc Pork Spare Ribs are seasoned with our special house blend and smoked over hickory and oak before being glazed with our glaze of the day. Popular glazes include Ancho Fig and Maple Bourbon,.
In House Hand Crafted Links
Magilla's sausages are hand crafted using our prime and duroc grade beef and pork trimmings. Popular flavors include Cheddar Jalapeno, Chile Relleno, and Texas Hot Links. (vary by event)
Smoked Half Chicken
Our Jidori Chicken is brined overnight in a family recipe then smoked with hickory and a little oak before being glazed and finished on the grill.
Pork Belly Burnt Ends
Whether it's the Habanero Honey or our Savory Al Pastor on the Tex-Mex Menu we got you. Smoked over Hickory and Oak before being braised till nice and tender.
These sides are inspired from various memories we have as kids and adults. Each and everyone of them have a special place and person behind them.
Cousin Tommy’s Pit Beans
Our Burnt End Brisket Beans are inspired from visiting family in Kansas City. A little sweet, slightly spicy and very smokey with generous amounts of brisket bits added.
Magilla's Rib Mac & Cheese
Five different cheeses, a buttery bechamel sauce, and a heart of love from Magilla's rib is the base for this delicious mac.
G’s Potato Salad
We grew up eating this potato salad made by none other than Grandma (G). Idaho Potatoes, Dill Pickles, Green Onions, and a Black Olives and childhood memories.
Tomato Cucumber Salad
Heirloom Tomatoes, English Cucumbers, and Red Onions make this dish a cool refreshing side for any barbecue.
Green Apple Coleslaw
Green Apples put a unique and refreshing twist on this slaw. A little on the tart side with just enough sweetness.
PJ's Borracho Beans
You can learn a lot in church, but not all pastors can show you how to hook up beans like these. We took his recipe as our inspiration and added generous amounts of brisket. Graba a torta or a flour tortilla you're set!
Esquite Corn Salad
Cilantro Lime Esquite Corn Salad will make the corn man jealous of this one. A popular favorite on our Tex-Mex menu.
Banana Wafer Pudding
Aunt Mary would be proud of this one. Banana Wafers, Vanilla Pudding and topped with a little cool whip will finish off the day with a happy face.
