As unlikely as it may seem in 2009, this Father’s Day you can still give Dad his favorite smoke. As long his favorite smoke is from coastal live oak that was used to slow cook a suckling pig.
This Sunday is the Father’s Day edition of Smokehouse Sunday. We’ll celebrate by putting a couple roaster pigs on the rotisserie, along with the usual selection of hot links and other goodies. And Alesmith Grand Cru on draft.
Smokehouse Sunday starts when we open at noon, and we serve the dish until we run out. We even serve it between 3 and 5:30pm, when we are serving our limited “late afternoon” menu. For more about Smokehouse Sunday, see here and here and here and here.
Also, don’t forget to buy Dad some bacon.