At South 40, we are all things southern. Our first love is Southern BBQ, but to capture the heart of southern cuisine, we offer selections from four regional catering menus. You can pick and choose from any selections.
- Smokehouse BBQ
- Mesquite Grilled Steaks
- Cajun & Low Country
- South of A Border (where we not only serve the best Texas style fajitas, we recreate culinary specialties from around the globe; from Peru to Africa).
Stay tuned for daily updates as we add more of our extensive menu selections.
Browse our selections by catering menus
(Or scroll down and browse our full menu selections by category.)
Smokehouse BBQ
Mesquite Grilled Steaks
Cajun & Low Country
South of A Border
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Cravable Cold Starters
Black Bean & Roasted Corn Salsa
This is the perfect dish to get your party started. It has absolutely everything from black beans to fresh roasted corn to diced tomatoes, red onion, lime juice, and fresh cilantro. For texture lovers, this salsa is a dream come true. Read More
Southern Caviar
This fresh and delicious Southern Caviar dish is not only healthy, but the perfect dip for gatherings of all types and not just for Wednesday night church potluck gatherings. Read More
Southern Pâté
House made pimento cheese, maple glazed hickory smoked bacon on a crostini... Shut the front door before anyone else gets in! We made this dish for years as a quick snack while cooking and prepping for large events and bam... we had a winner. Sometimes we serve it on crispy grit cake made from Nora Mills Dixie Ice Cream, a.k.a stone ground yellow grits. St Peter just might be serving these as a welcome appetizer at the Pearly Gates. Read More
Caprese Skewers with Balsamic Fig Glaze
Tomato-mozzarella salad epitomizes summer living, Italian-style, and putting it on a stick is simply an easier way for a crowd to enjoy it. It also ensures a perfect ration of cheese to tomato to basil and finished with our house-made classic balsamic vinegar with fig reduction glaze. If you want to continue counting up its virtues, it's also gluten-free and vegetarian. Truly a crowd-pleaser. Read More
Deviled Eggs
Back in the 60s, my sweet grandmother used to tell me, put some South in your mouth with this classic Southern dish. News flash! This dish didn't originate in the south and it didn't originate in the US. Sometime in the 13th century, stuffed eggs began to appear in Andalusia, in what is now Southern Spain. Some records go all the way back to 61 AD. Mention that at the next prayer supper and see what happens. This recipe is my grandmother's secret recipe and is only about 60 years old. Read More
Chicken Salad Tartlets
We take this classic Southern dish and create our cranberry pecan smoked chicken salad tartlets that are the perfect bite-sized starter for just about every party. Read More
Honey Glazed Smoked Ham & Pineapple Kabobs
Some might call this a deconstructed Thanksgiving ham. We just say pass the kabobs please. We start this dish by smoking our hams low and slow to get that deep hickory flavor. Then, we take nice big chunks of ham and fresh pineapple threaded onto skewers and coated with a zesty, sweet honey glaze and hand fire them just like our famous holiday hams. Read More
*Maple Glazed Bacon Skewers
Thick sliced premium bacon, skewered, then smoked on apple and cherry wood. That's not all, then we hand glaze each slice with our rib candy, a mixture of brown sugar, Bourbon aged dark amber Canadian Maple syrup, and a secret ingredient we don't talk about much until it's ice cream season. Be warned, this creates a feeding frenzy! *A South 40 Smokehouse signature dish. Read More
Cravable Warm Starters
Esquites “Elote-Style” Roasted Corn (Appetizer)
Elote, or roasted corn on the cob, is a very popular street food in Mexico. It is customarily consumed on a stick, or by grasping the husk on the end as a handle. Another way of presenting elotes is by serving the cut kernels in a cup with all the delicious, butter, Asadero, Queso Fresco, chile de Arbol, sour cream, and other seasonings added and topped with fresh squeezed lime juice. In southern Mexico, this method is called esquites instead of elote. We fell in love with this dish and serve the esquites version. It’s off the chain folks! Read More
Butternut Squash Shooters
Savory butternut squash soup blended with golden delicious apples, and accented with a touch of roasted pepitas and crème fraîche. Read More
Pork Loin & GA Apple Kabob
This special dish was created in celebration of Swine Wine Weekends at Three Sisters Vineyard and Apple season in the North Georgia Mountains. We apply our special GA peach dry rub to a lean pork loin and slow smoke on peach wood. We then thread on a skewer with Mercier Orchards Mutsu apples and finish on a hot grill with our house made Fat Boy Red wine reduction glaze. Read More
Smoked Wings
We can thank Teressa Bellissimo, proprietor of the Anchor Bar, in Buffalo, NY in 1964 due to a mis-shipment of chicken wings, instead of chicken necks, which the family typically used when cooking up spaghetti sauce. To avoid wasting the wings, Teressa concocted a bar appetizer; the result was the wing we know today. At South 40, we apply our custom spice blend and smoke them on pecan wood. For the big finish, we toss them in one of our five wing sauces and finish them on a hot grill to send your taste buds soaring. (Honey BBQ, Malay Mayday, Mardi Gras, South Pacific, Peruvian, or Plain) Read More
*Tacos de Chivo
Our goal for this #1 consumed meat in the world was to capture the flavors of Africa and the Caribbean and combine them with our techniques for slow smoking Southern BBQ to develop a dish that would be a crowd favorite in every culture. The flavor is better than any roast beef you have ever eaten. With spices from Morocco and Nigeria, a tangy mop from Barbados, served on a corn tortilla with a savory finish, we knew we had hit the mark in 2012 at the Atlanta BBQ Festival. *A South 40 Smokehouse signature dish. Read More
*Smoked Duck Crostini
We consider duck to be so delicious, it should be in a food group all by itself. A succulent bite of Asian/Latin fusion, we marinate our duck breast and apply a blend of fresh herbs and spices, then smoke on cherry wood and serve them thinly sliced on a toasted crostini with fresh creamy Chèvre and topped with tart cherries in our Currahee Vineyard red wine reduction sauce. The flavor is so powerful you will need a moment of silence to savor the experience of just one bite. *A South 40 Smokehouse signature dish. Read More
Pulled Pork Biscuit Sliders
Buttermilk mini biscuits filled with our delicious pulled pork and topped with coleslaw. Put some south in your mouth with Southern classic. This is the perfect starter for any party no matter the theme. Read More
Brisket Biscuits
Buttermilk mini biscuits filled with our delicious Texas style beef brisket slow smoked on cherry wood and oak and topped with tart cherries in our Currahee Vineyard red wine reduction sauce. This dish has quickly become one of our most requested starters. Read More
Smoked Sausage Bites
There's nothing better to start your event than a variety tray of our delicious smoked sausage. Just as every state in the south takes great pride in claiming to have the best BBQ on the planet. They also tend to share the same sentiment about sausage. To reduce the possibility of any unpleasant brawls at your party over sausage, we prepare an array of some the best the south has to offer; from authentic Czech style Texas Hill Country hot links to South Georgia classics. We finish them on a hot grill with our top secret glaze. Read More
St Louis Rib Stack
There's no better way to kick start your party with a delicious St Louis Rib Stack. One of the most flavorful cuts of pork on our menu. We season our fresh St Louis cut spare ribs with our custom blend of spices and slow smoke on hickory wood for about 6 hours and finish with our South 40 Smokehouse rib glaze. Read More
*Tuscan Chicken Pasta
If only Botticelli could have celebrated the Golden Age with this superb dish. It is a celebration of Penne Rigate cooked in a rich chicken broth, with our smoked chicken breast, Portabellas, parmigiano-reggiano, pecorino-romano, fresh baby spinach, Italian herbs, sun-dried tomatoes and finished in a creamy white wine sauce. *A South 40 Smokehouse signature dish. Read More
Shrimp Cabo
Our interpretation of the highly popular Imperial Shrimp found in Cabo San Lucas only much better. Wild caught jumbo Gulf shrimp stuffed with Gouda and serrano peppers, seasoned with our house Cajun seasonings, wrapped in applewood smoked bacon and finished with our mango habanero pepper jelly glaze. Read More
Pesto Chicken Tortellini
Chicken Tortellini with basil pesto and served with lots of veggies. Mediterranean style dish packed with colorful vegetables: red and yellow cherry tomatoes, asparagus, and sun-dried tomatoes. This dish is a family favorite at the Thornton household and is perfect for beach vacations or a day at the lake. Read More
Soups and Stews
Savory Butternut Squash Soup
When planning a fantastic southern BBQ meal, we know you'll be looking for dishes with plenty of natural poly-phenolic flavonoid compounds like a and ß-carotenes, cryptoxanthin-ß, and lutein that are also rich in complex B and B-6 vitamins. Well butternut squash is a favorite dish in our home and this is our favorite savory recipe we've developed over the years. Read More
Brunswick Stew
The original recipe published in the Farm Journal's Country Cookbook in 1959 called for about 70 squirrels. Due to the lack of ardent squirrel hunters, we've replaced the meat with delicious smoked pork and chicken. Our recipe is a Southern classic and a fan favorite that will warm your soul. Read More
Salads
Farmhouse Salad
Our farmhouse garden salad is prepared with fresh greens, cucumbers, red onions, grape tomatoes, a blend of shredded Monterrey Jack and Cheddar cheeses, and croutons. Served with our creamy Italian dressing Read More
Apple Pecan Feta Spinach Salad
Our Apple Pecan Feta Spinach Salad screams delicious and fresh. It is a favorite at the Thornton dinner table and it will be a great start to your special event. Read More
Strawberry Pecan Spinach Salad with Maple Balsamic Vinaigrette
Fresh strawberries, baby spinach, glazed South Georgia pecans, with maple balsamic vinaigrette... How can you go wrong? Read More
Heirloom Tomato & Avocado Salad
This salad is to die for, but, we prefer you just eat it with a giant smile and know this Keto friendly dish is packed with flavor and healthy goodness. Made with fresh heirloom tomatoes, baby arugula, avocados, red onions, South GA pecans, and our house-made vinaigrette. Read More
Farmer’s Market Pasta Salad
Taking advantage of summer’s vibrant bounty from farmers' markets and our own garden this dish is made with penne rigate, fresh corn, heirloom tomatoes, zucchini, red pepper, green onions, peaches, and our house made vinaigrette. Read More
Smokehouse Meats
Pulled Pork
We season bone-in Boston Butts with our custom dry rub and slow smoke on pecan wood for 14 hours and hand pull just before serving. BBQ connoisseurs will appreciate the mix of inside meat and the flavorful outside (bark). Read More
Beef Brisket
We use grass-fed Certified Angus Beef and apply our custom blend dry rub, and slow smoke on pecan and cherry for 14 hours. We hand carve every piece and your guests will enjoy a combination of "lean and moist" slices. Read More
Turkey Breast
We’ve garnered quite a following for our Boneless Smoked Turkey Breast. We start with a large, select turkey breast and smoke it on hickory with our custom turkey rub. Like a prime rib, we slice our turkey just before serving. Read More
Pulled Chicken
We apply our 50-year-old family dry rub recipe and slow smoke boneless skinless chicken breast on pecan wood to a golden finish. The result is perfection for those who want a lean and moist alternative to beef and pork. Read More
Chicken Quarters
We apply our 50-year-old family recipe to our chicken quarters and smoke on pecan wood. Then we finish them on the grill with our South 40 BBQ glaze to bring the flavors to golden perfection. We offer a mix of breast and leg quarters. Read More
*Tennessee Pork Rib Chops
This glorious piece of meat is the antithesis of tofu! Imagine a full rack of rib bones, with three different muscle groups clinging to them, slathered with our Southern Peach dry-rub, slow smoked to tender juicy goodness, sliced to a 14 oz. 1" thick chop, and then finished on a hot grill with our Georgia peach glaze. *A South 40 Smokehouse signature dish. Read More
*Honey Glazed Smoked Ham
Few things bring families together at special occasions than a perfectly prepared holiday ham. We slow smoke our bone-in spiral sliced hams on hickory wood for that deep hickory flavor, then we apply our made from scratch orange blossom honey glaze with brown sugar. For the big finish, we hand fire every ham to caramelize the glaze. It's not uncommon to want to lick the serving plate. *A South 40 Smokehouse signature dish. Read More
*Baby Back Ribs
After many years on the competition circuit and cooking thousands of pounds of Baby Back Ribs every month for the past five years, we have perfected our world class ribs. *A South 40 Smokehouse signature dish. Read More
St Louis Spare Ribs
One of the most flavorful cuts of pork on our menu. We season our fresh St Louis cut spare ribs with our custom blend of spices and slow smoke on hickory wood for about 6 hours and finish with our South 40 Smokehouse rib glaze. Read More
Giant Beef Short Rib
Not to be outdone by any item on the menu, the mighty beef short rib comes in many forms and there's nothing short about ours. We serve a true Texas style 9" bone Plate short rib. These are the biggest and meatiest of the beef ribs. Read More
Texas Beef Sausage Links
We proudly serve an authentic all beef sausage made by Meyer's Sausage Company in the Texas Hill Country. It is slow-crafted in small batches, then it’s naturally smoked over Texas hardwoods. Never hurried, never compromised. With no MSG, fillers or cereals. Just real, authentic meats crafted the old-fashioned Texas way. Bold. Hearty. And so satisfying. Read More
Texas Hot Links
Our coarse-ground Texas hot links are made up of 50% beef and 50% pork with lots of black and red pepper. This authentic sausage is straight from the Texas Hill country and will have you dreaming about bluebonnets and yellow roses. Read More
Georgia Sausage Links
We are proud to serve Georgia’s finest premium sausage made from prime cuts of pork and made by Sunset Farms Foods, founded in 1918 in Valdosta, GA. Our Georgia Sausage has a classic southern flavor with just the right amount of mild heat, sweet, garlic, and sage. We slow smoke this sausage and finish it on a hot grill with our secret Asian sweet heat glaze and slice it into the perfect bite size goodness. We offer this sausage in a Texas Style Cracked Pepper, Jalapeno, or Mild. It is available sliced or in 5" links. Read More
Stuffed Cornish Hens
Cornish Hens stuffed with wild rice, cranberry, and apple stuffing and roasted with an apple cider glaze. Read More
Cherry Wood Smoked Prime Rib
A Certified Angus Beef ® 12 Oz prime rib slow smoked on cherry wood and seasoned with our custom English Prime Rib dry rub. Served with home-made horseradish cream sauce and topped with crispy onion straws. Read More
Whole Hog
When you want the ultimate in BBQ catering our whole hogs are all the rage. We offer a wide range of cooking styles and presentations to suit your event and tastes. We source locally grown fresh hogs and cook them as close to competition BBQ quality as possible. Cooking a whole hog properly is a lengthy process in excess of 24 hours straight from sourcing, prep, loading into our smoker, careful tending of the heat, flavor profile, and color throughout the cook process, prep of our deluxe farmhouse garnish, transportation, delivery, setup in our mobile cooker to maintain proper food safety temperatures, and finally setup at your event location and served under heat lamps. Your guests will have the benefit of meat flavors from the entire hog. Our whole ... Read More
From the Grill
Smokehouse Burger Bar
Handcrafted gourmet burgers are a lifelong passion of ours at South 40. We start with custom crafted 1/3 LB all natural grass-fed Certified Angus Beef patties. The secret is in the smoke. We smoke our burgers low and slow on hickory wood for an incredible rich flavor you just can't achieve on a grill. Our build your own burger bar comes with all the fixings; lettuce, tomato, red onions, grilled onions, pickles, cheese (Maytag Blue Cheese, Smoked Gouda, or Cheddar), condiments, and served on fresh baked brioche buns. Gluten free buns are available. Read More
Smokehouse Slider Burger Bar
Handcrafted gourmet burgers are a lifelong passion of ours at South 40. We start with custom crafted all natural grass-fed Certified Angus Beef patties. The secret is in the smoke. We smoke our burgers low and slow on hickory wood for an incredible rich flavor you just can't achieve on a grill. Our build your own burger bar comes with all the fixings; lettuce, tomato, red onions, grilled onions, pickles, cheese (Smoked Gouda & Cheddar), condiments, and served on fresh baked brioche slider buns. Gluten free buns are available. Read More
Sides
*South 40 Baked Beans
Our South 40 Baked Beans are made with our original Hickory smoked 5 bean recipe. This is a very delicious savory bean recipe and not your typical southern baked beans drowning in brown sugar and molasses. We offer several options: Vegetarian, apple-wood smoked bacon, beef brisket, or pork. *A South 40 Smokehouse signature dish. Read More
Cowboy Pintos
These beans taste like you’re on the Chisholm Trail fresh from a cattle drive. They’re a bunch of work, but they’re worth it, for the flavor is straight from the Old West. Read More
*Cuban Black Beans
In Cuba, it is rare for a meal to be served without frijoles negros (black beans) and rice. Cuban black beans and rice are the perfect complement to any meal, and offer a complete protein, so you’re getting a nutritional win too! What makes our Cuban black beans stand out from other black bean side dishes is the way we prepare them with our custom blend of fresh herbs and spices. One of the essential elements to the great depth of flavor in frijoles negros is the sofrito, or sauteed mixture of green pepper, onion, and garlic. *A South 40 Smokehouse Signature Dish. Read More
Black-Eyed Peas
The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries. It may have been introduced into India as long as 3,000 years ago, and was also a staple of Greek and Roman diets. We prepare this Southern Classic almost exactly the way our great grandparents did in Louisiana in 1870. Read More
*Southern Green Beans
Can you say phytonutrients? On the farm, we just call them string beans. Either way once we're done preparing this southern classic with smoked ham hocks, garlic, onions, and just the right seasonings, you could make a meal on them. You'll dream about the good ole days sittin' under the shade tree with a big dishpan snapping beans and spending time with family. *A South 40 Smokehouse signature dish. Read More
Mac ‘N Cheese
Call the doctor, 'cause this dish will ignite your taste buds and make your heart go pitter patter. With this much creamy cheesy goodness and Penne Rigate pasta, you just might have a spell! This legendary mac is a fan favorite from central Texas to Washington DC and all the way south to central Florida. Read More
*Creamed Corn “Texas-Style”
Our slow cooked creamed corn will have you dreaming about bluebonnets and the Texas hill country. *A South 40 Smokehouse signature dish. Read More
Garlic and Herb Roasted Corn on the Half Cob (seasonal)
Another southern classic, we roast our corn on the cob in the husk in our smoker for a nice smoky flavor then apply our marinade of garlic butter and herbs, then grill it to perfection. Drooling is perfectly acceptable. Read More
Esquites “Elote-Style” Roasted Corn
Elote, or roasted corn on the cob, is a very popular street food in Mexico. It is customarily consumed on a stick, or by grasping the husk on the end as a handle. Another way of presenting elotes is by serving the cut kernels in a cup with all the delicious, butter, Asadero, Queso Fresco, chile de Arbol, sour cream, and other seasonings added and topped with fresh squeezed lime juice. In southern Mexico, this method is called esquites instead of elote. We fell in love with this dish and serve the esquites version. It’s off the chain folks! Read More
Coleslaw
It may come as a shock to know this Southern Classic began in New York by the flood of Dutch immigrants who brought their koolsla, meaning cabbage salad. We add a tropical fruit to sweeten this superb dish. Read More
Carolina Coleslaw
Crunchy cabbage, carrots, sweet onion, enhanced with a tangy apple cider vinegar sauce that is the perfect blend of slightly sweet, crunch, and tang. Our classic Carolina Coleslaw will have you ready for summertime parties, fireworks, and midnight canoe races. Read More
*Cranberry Pecan Broccoli Salad
Call Security, a Vegetarian slipped in the front door! We created this delicious broccoli salad dish for a multitude of reasons: it’s Vegetarian, it’s Paleo friendly, it’s delicious and it’s great for folks that just want a lighter option. This recipe is modeled after one of our favorite non-vegetarian sides only we leave out the crumbled bacon and add maple-glazed Georgia pecans like any civilized southerner would do. Then we toss it in our house made Hellmann's mayonnaise-based dressing. *A South 40 Smokehouse signature dish. Read More
Red Skin Potato Salad
The ruthless Spanish Conquistadors conquered Peru in 1536 and brought the first potatoes back to Europe. The first potatoes arrived in the Colonies in 1621. Missionaries brought them to Idaho and began growing them in 1836. Our home-style potato salad recipe will make our forefather's and the Inca proud. Read More
Garlic and Herb Roasted Potatoes
The word ‘papa’ is the Quechua term for potatoes. They were the principle energy source for the Inca Empire and are still today a principle diet of the Quechua people. There are over 2800 varieties known to have originated in Peru. Part of our Quechua family still proudly farms them today high in the Andes Mountains exactly as their Inca ancestors. We roast our delicious red potatoes with fresh garlic and herbs to compliment every meal. Read More
Roasted Sweet Potatoes with Honey and Cinnamon
What's not to love about this incredibly healthy dish? Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. Add a little honey and cinnamon... be still my heart! Read More
Roasted Root Vegetables
The perfect blend of red potatoes, sweet potatoes, rutabagas, carrots, parsnips, and beets tossed in olive oil and seasoned with fresh herbs and garlic cloves, then roasted to perfection. Read More
Baked Potatoes
From the mountains of Peru to the fields of Idaho, there's nothing like a world class steak with a loaded baked potato. We bake our potatoes on site at catering events and serve them plain or ask about our full potato bar. Read More
Baked Sweet Potatoes
36The sweet potato is only distantly related to the potato. The plant is a herbaceous perennial vine, but we know it as a delicious tuberous root vegetable. At South 40, we believe it should be served all year. Baked whole and topped with a little compound butter with cinnamon and nutmeg and you will experience heaven on a plate. Read More
Stone Ground Cheddar Grits
We proudly serve the South's finest stone ground yellow grits made from whole grain locally grown corn in the Sautee-Nacoochee Valley of North Georgia by Nora Mill Granary. These grits are made the old fashioned way by slowly grinding on a French burr millstone. We slow cook them for hours with a little heavy cream, a few special ingredients, and our favorite cheddar cheese. These grits are nicknamed "Dixie Ice Cream," for good reason. Read More
Spinach Madeleine
We all have that dish that makes a holiday complete. This dish has been served for 5 decades in our family at Thanksgiving and Christmas. In my college days at LSU, I could eat my weight in this dish when they served it at the Baptist Student Union on campus and when some of the church ladies served it before Wednesday night prayer meeting when I served at Eastside Baptist in Zachary back in the late 1970s. We owe credit to the recipe’s creator, Madeline Nevell Reymond, from St. Francisville, LA for this dish. At the time she was an inexperienced cook when she decided to use up a jalapeno cheese roll that she had in her refrigerator by adding it to a spinach dish she was preparing for ... Read More
Breads
Hamburger Buns
Slider Buns
White Bread
Texas Toast
When you want to keep things authentic, we offer our fabulous thick Texas Toast grilled on site. Read More
Jalapeño Cheddar Corn Muffins
Nothing goes better with Southern BBQ than old fashioned cornbread. These corn muffins add a little heat and cheesy goodness that is perfect with your meal. Read More
Dinner Rolls
These Parker House Style Dinner Rolls are the perfect complement to your meal when a slice of white bread is just not fancy enough. Read More
Desserts
Apple Cobbler
Early American settlers learned to re-hydrate dried fruit and make pies and cobblers in Dutch ovens as they settled across the new world. This hearty dessert became the favorite dish to finalize any meal during round up season by cowboys. Read More
Blackberry Cobbler
Few things are better than fresh blackberries baked in a delicious cobbler. Whether you are settling a new colony or finalizing a business merger, we’ll be waiting for you at the end of your trail to sweeten up your palette. Read More
Lane Orchards Sweet Georgia Peach Cobbler
The verdict is in. This is one of the best peach cobblers we have tasted in many years. Using fresh peaches grown in Fort Valley, this is truly a local Georgia specialty that is fresh from the farm to you. Read More
Southern Pecan Pie
Our Southern Pecan Pie recipe will send your spirits soaring and take you back to simpler time. Read More
Banana Pudding
Our made from scratch banana pudding has been known to make a Southern Baptist get up and dance. Read More
*Bread Pudding with Rum Sauce
Our bread pudding is an old family recipe we developed over our many years of living in Baton Rouge, LA. A South 40 Signature Dish. Read More
*Farmhouse Bread Pudding
This wonderful bread pudding became a family tradition at holidays and special occasions in our family. We think it is the ultimate comfort food with just the right bread texture, and the perfect blend of cinnamon, coconut, and topped with south Georgia pecans and vanilla sauce. A South 40 Signature Dish. Read More
Key Lime Pie
Our smooth, cool, creamy and refreshing key lime pie begins in the warm sun and sea breeze of the tropics. Ripe and juicy key limes are carefully selected and squeezed fresh. Our pies are made with fresh dairy products and a rich, moist graham cracker crust. Combine the finest ingredients, superior processing and a passion for authentic key lime pie, and you have something truly extraordinary. Read More
Fresh Baked Cookies
We offer a wide selection of fresh baked cookies when you need to offer an easy and delicious sweet treat to start or finish your meal. Selections include: Dark Chocolate Chip, White Chocolate Cherry Macadamia, Pecan Chocolate Chunk, Oatmeal Raisin. Read More
Chocolate MoonPie Minis
You know MoonPies are delicious. You know they’re the perfect combination of marshmallow, graham and chocolate. It all began in 1917 when a KY coal miner asked the traveling salesman at Chattanooga Bakery for a snack “as big as the moon.” Earl Mitchell reported back and the bakery obliged with a tasty treat aptly named MoonPie. From the frontlines to the home front, MoonPie was the comfort food the nation turned to during the heroic days of World War II. Today, they produce about one million per day. It’s a Southern tradition passed down from generation to generation. Read More
Caramel Pecan Brownies
Cue drool works! Simple yet a culinary sensation for any genteel sophisticated southern meal. The origins of the famed Brownie are a varied as a good fishing trip. Most evidence points to one source: Chefs at Chicago’s Palmer House Hotel, who created the tasty treat for the World Colombian Exposition of 1893 where it is still served today. Our house-made brownies are made with Ghirardelli Premium Chocolate, Toffee, Caramel, and toasted South Georgia Pecans. Read More
Cranberry Apple Walnut Crumble
Our house-made dessert with North Georgia Mutsu apples, fresh cherries, toasted oats, and walnuts baked into a cozy holiday classic. Read More
Sauces & Lagniappe
Kansas City-Style BBQ Sauce
The perfect balance of sweet and spice makes our KC Sauce a rich sauce and a universal favorite. A deep reddish-brown sauce with a zesty sweet-spicy taste. It's a robust sauce made with molasses, natural smoke and our special blend of spices and herbs. Read More
Lexington Pig Dip
The introduction of Heinz ketchup in 1876 was a major turning point in the history of barbecue sauce throughout the USA. The commercial availability of ketchup and the influence of vinegary and sweet flavors from German cooks led to three distinct regional BBQ Sauces. Enter the Piedmont-style or "Lexington Dip" — a reference to the city of Lexington, NC where the style is most abundant. Our house-made South 40 Lexington Pig Dip is the perfect blend of Apple Cider Vinegar, Brown Sugar, Heinz Ketchup, Crushed Red Pepper, Cayenne, Salt, & Black Pepper. Read More
Eastern NC Pig Dip
The introduction of Heinz ketchup in 1876 at the Centennial International Exhibition was a major turning point in the history of barbecue sauce throughout the USA. The commercial availability of ketchup and the influence of vinegary and sweet flavors from German cooks led to three distinct regional BBQ Sauces in the Carolina's. Where the Central Carolina's or Piedmont Region began experimenting with ketchup, the Eastern or Coastal Region of NC remained more pure to the oldest form of a tangy spiced vinegar sauce. Our house-made South 40 Eastern NC Pig Dip is the perfect blend of Apple Cider Vinegar, Brown Sugar, Hot Sauce, Crushed Red Pepper, Salt, & Black Pepper. Read More
Carolina Gold
Sprechen Sie Deutsch? South Carolinian's share many of the same traditions as their Northern counterparts with one big exception, mustard. Like the Lexington/Piedmont-style dip, German immigrants into the region of South Carolina over the past 250 years greatly influenced the evolution of this tangy smoked meat condiment. Our house-made South 40 "mustard-based" Carolina Gold sauce is thinned with vinegar and doctored with added spices for a zingy flavor. It is the perfect finish for pulled pork, chicken, and numerous other meat cuts. Read More
Malay Mayday Wing Sauce
Our Malay Mayday Wing Sauce is a hot chili-style sauce developed in Malaysia in 1908. It has 4 simple all natural ingredients secretly crafted into the perfect blend of sweet and spicy heat. We use this sauce as a wing sauce for our smoked wings, and it is the perfect glaze for fire grilled sausage and chicken.
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South Pacific Wing Sauce
Our South Pacific Wing Sauce is a mildly spicy and sweet Thai chili-style sauce. It's pinkish-red color and confetti-like specks of chili flakes make it a visually appealing condiment. Read More
A-1 Original Steak Sauce
Seriously, this stuff is made with tomato puree, vinegar, corn syrup, salt raisin paste, crushed orange puree, dried garlic, dried onion, celery seed and whatever else they decided to use. We really don't care. It's a fantastic steak sauce and we proudly serve it. Read More
Beverages
Big Red
Big Red is a soft drink created in 1937 by Grover C. Thomsen and R.H. Roark in Waco, Texas and originally known as Sun Tang Red Cream Soda. It is generally classified as an American variety of cream soda which is almond in flavor, and it is the original "red cream soda." The name was changed to "Sun Tang Big Red Cream Soda" in 1959, and to "Big Red" in 1969 by Harold Jansing, then president of the San Antonio bottling plant, after hearing a golf caddy refer to the soda by that name. Read More
Iced Tea
Lemonade
Cravable Cold Starters
Black Bean & Roasted Corn Salsa
This is the perfect dish to get your party started. It has absolutely everything from black beans to fresh roasted corn to diced tomatoes, red onion, lime juice, and fresh cilantro. For texture lovers, this salsa is a dream come true. Read More
Southern Caviar
This fresh and delicious Southern Caviar dish is not only healthy, but the perfect dip for gatherings of all types and not just for Wednesday night church potluck gatherings. Read More
Southern Pâté
House made pimento cheese, maple glazed hickory smoked bacon on a crostini... Shut the front door before anyone else gets in! We made this dish for years as a quick snack while cooking and prepping for large events and bam... we had a winner. Sometimes we serve it on crispy grit cake made from Nora Mills Dixie Ice Cream, a.k.a stone ground yellow grits. St Peter just might be serving these as a welcome appetizer at the Pearly Gates. Read More
Caprese Skewers with Balsamic Fig Glaze
Tomato-mozzarella salad epitomizes summer living, Italian-style, and putting it on a stick is simply an easier way for a crowd to enjoy it. It also ensures a perfect ration of cheese to tomato to basil and finished with our house-made classic balsamic vinegar with fig reduction glaze. If you want to continue counting up its virtues, it's also gluten-free and vegetarian. Truly a crowd-pleaser. Read More
Deviled Eggs
Back in the 60s, my sweet grandmother used to tell me, put some South in your mouth with this classic Southern dish. News flash! This dish didn't originate in the south and it didn't originate in the US. Sometime in the 13th century, stuffed eggs began to appear in Andalusia, in what is now Southern Spain. Some records go all the way back to 61 AD. Mention that at the next prayer supper and see what happens. This recipe is my grandmother's secret recipe and is only about 60 years old. Read More
Chicken Salad Tartlets
We take this classic Southern dish and create our cranberry pecan smoked chicken salad tartlets that are the perfect bite-sized starter for just about every party. Read More
Honey Glazed Smoked Ham & Pineapple Kabobs
Some might call this a deconstructed Thanksgiving ham. We just say pass the kabobs please. We start this dish by smoking our hams low and slow to get that deep hickory flavor. Then, we take nice big chunks of ham and fresh pineapple threaded onto skewers and coated with a zesty, sweet honey glaze and hand fire them just like our famous holiday hams. Read More
*Maple Glazed Bacon Skewers
Thick sliced premium bacon, skewered, then smoked on apple and cherry wood. That's not all, then we hand glaze each slice with our rib candy, a mixture of brown sugar, Bourbon aged dark amber Canadian Maple syrup, and a secret ingredient we don't talk about much until it's ice cream season. Be warned, this creates a feeding frenzy! *A South 40 Smokehouse signature dish. Read More
Cravable Warm Starters
Esquites “Elote-Style” Roasted Corn (Appetizer)
Elote, or roasted corn on the cob, is a very popular street food in Mexico. It is customarily consumed on a stick, or by grasping the husk on the end as a handle. Another way of presenting elotes is by serving the cut kernels in a cup with all the delicious, butter, Asadero, Queso Fresco, chile de Arbol, sour cream, and other seasonings added and topped with fresh squeezed lime juice. In southern Mexico, this method is called esquites instead of elote. We fell in love with this dish and serve the esquites version. It’s off the chain folks! Read More
Butternut Squash Shooters
Savory butternut squash soup blended with golden delicious apples, and accented with a touch of roasted pepitas and crème fraîche. Read More
Pork Loin & GA Apple Kabob
This special dish was created in celebration of Swine Wine Weekends at Three Sisters Vineyard and Apple season in the North Georgia Mountains. We apply our special GA peach dry rub to a lean pork loin and slow smoke on peach wood. We then thread on a skewer with Mercier Orchards Mutsu apples and finish on a hot grill with our house made Fat Boy Red wine reduction glaze. Read More
Smoked Wings
We can thank Teressa Bellissimo, proprietor of the Anchor Bar, in Buffalo, NY in 1964 due to a mis-shipment of chicken wings, instead of chicken necks, which the family typically used when cooking up spaghetti sauce. To avoid wasting the wings, Teressa concocted a bar appetizer; the result was the wing we know today. At South 40, we apply our custom spice blend and smoke them on pecan wood. For the big finish, we toss them in one of our five wing sauces and finish them on a hot grill to send your taste buds soaring. (Honey BBQ, Malay Mayday, Mardi Gras, South Pacific, Peruvian, or Plain) Read More
*Smoked Duck Crostini
We consider duck to be so delicious, it should be in a food group all by itself. A succulent bite of Asian/Latin fusion, we marinate our duck breast and apply a blend of fresh herbs and spices, then smoke on cherry wood and serve them thinly sliced on a toasted crostini with fresh creamy Chèvre and topped with tart cherries in our Currahee Vineyard red wine reduction sauce. The flavor is so powerful you will need a moment of silence to savor the experience of just one bite. *A South 40 Smokehouse signature dish. Read More
Pulled Pork Biscuit Sliders
Buttermilk mini biscuits filled with our delicious pulled pork and topped with coleslaw. Put some south in your mouth with Southern classic. This is the perfect starter for any party no matter the theme. Read More
Brisket Biscuits
Buttermilk mini biscuits filled with our delicious Texas style beef brisket slow smoked on cherry wood and oak and topped with tart cherries in our Currahee Vineyard red wine reduction sauce. This dish has quickly become one of our most requested starters. Read More
Smoked Sausage Bites
There's nothing better to start your event than a variety tray of our delicious smoked sausage. Just as every state in the south takes great pride in claiming to have the best BBQ on the planet. They also tend to share the same sentiment about sausage. To reduce the possibility of any unpleasant brawls at your party over sausage, we prepare an array of some the best the south has to offer; from authentic Czech style Texas Hill Country hot links to South Georgia classics. We finish them on a hot grill with our top secret glaze. Read More
St Louis Rib Stack
There's no better way to kick start your party with a delicious St Louis Rib Stack. One of the most flavorful cuts of pork on our menu. We season our fresh St Louis cut spare ribs with our custom blend of spices and slow smoke on hickory wood for about 6 hours and finish with our South 40 Smokehouse rib glaze. Read More
*Charleston Shrimp & Grits Appetizer
Our Signature Charleston Shrimp & Grits served as an appetizer made with delicious wild caught Georgia shrimp served with our creamy Nora Mill stone-ground cheese grits. *A South 40 Smokehouse Signature Dish.
Read MoreSwedish Meatballs
Köttbullar med gräddsås (meatballs with cream sauce) is widely thought of as Sweden's national dish. Köttbullar are smaller and have a different flavor to Italian meatballs and are nearly always served with a cream sauce. The recipe first appeared in a book by the legendary Cajsa Warg, published in 1755, and has been a firm favorite ever since. Though Swedish Meatball recipes are as varied as Louisiana Gumbo, we developed a recipe made with beef, pork, herbs, and spices in a lingonberry cream sauce that would make any Gentil Southern Swede proud. Read More
Shrimp Cabo
Our interpretation of the highly popular Imperial Shrimp found in Cabo San Lucas only much better. Wild caught jumbo Gulf shrimp stuffed with Gouda and serrano peppers, seasoned with our house Cajun seasonings, wrapped in applewood smoked bacon and finished with our mango habanero pepper jelly glaze. Read More
Soups and Stews
Savory Butternut Squash Soup
When planning a fantastic southern BBQ meal, we know you'll be looking for dishes with plenty of natural poly-phenolic flavonoid compounds like a and ß-carotenes, cryptoxanthin-ß, and lutein that are also rich in complex B and B-6 vitamins. Well butternut squash is a favorite dish in our home and this is our favorite savory recipe we've developed over the years. Read More
Jamaican Pumpkin & Sweet Potato Soup
Nothing signals Autumn and holiday season better than the arrival of pumpkins on every menu. We bring you a slice of the Caribbean with this velvety smooth and savory classic Jamaican soup. Made with authentic Calabaza pumpkin, Boniato Yams, mild Scotch Bonnet Peppers, fresh herbs and finished with a touch of cinnamon & nutmeg. Read More
Corn and Crab Bisque
Our velvety smooth corn and crab bisque is the perfect marriage of Louisiana flavors. Made with a rich blend of fresh vegetables, sweet corn, crab meat, and seasoned with the perfect blend of fresh herbs and spices. Read More
Roasted Tomato Bisque
A wonderful creamy and zesty classic made with fresh roasted tomatoes, basil, onion & garlic. Topped with fresh basil and crumbled goat cheese. Read More
Salads
Farmhouse Salad
Our farmhouse garden salad is prepared with fresh greens, cucumbers, red onions, grape tomatoes, a blend of shredded Monterrey Jack and Cheddar cheeses, and croutons. Served with our creamy Italian dressing Read More
Apple Pecan Feta Spinach Salad
Our Apple Pecan Feta Spinach Salad screams delicious and fresh. It is a favorite at the Thornton dinner table and it will be a great start to your special event. Read More
Strawberry Pecan Spinach Salad with Maple Balsamic Vinaigrette
Fresh strawberries, baby spinach, glazed South Georgia pecans, with maple balsamic vinaigrette... How can you go wrong? Read More
Heirloom Tomato & Avocado Salad
This salad is to die for, but, we prefer you just eat it with a giant smile and know this Keto friendly dish is packed with flavor and healthy goodness. Made with fresh heirloom tomatoes, baby arugula, avocados, red onions, South GA pecans, and our house-made vinaigrette. Read More
Farmer’s Market Pasta Salad
Taking advantage of summer’s vibrant bounty from farmers' markets and our own garden this dish is made with penne rigate, fresh corn, heirloom tomatoes, zucchini, red pepper, green onions, peaches, and our house made vinaigrette. Read More
Smokehouse Meats
*Tennessee Pork Rib Chops
This glorious piece of meat is the antithesis of tofu! Imagine a full rack of rib bones, with three different muscle groups clinging to them, slathered with our Southern Peach dry-rub, slow smoked to tender juicy goodness, sliced to a 14 oz. 1" thick chop, and then finished on a hot grill with our Georgia peach glaze. *A South 40 Smokehouse signature dish. Read More
Frenched Rack of Lamb
Our magnificent Rack of Lamb is sure to please even the most discriminating tastes! Succulent Frenched Rib Lamb Chops all on a single, tender, juicy rack. To ensure the freshest product, we smoke on-site and slice right at serve time. Read More
Texas Beef Sausage Links
We proudly serve an authentic all beef sausage made by Meyer's Sausage Company in the Texas Hill Country. It is slow-crafted in small batches, then it’s naturally smoked over Texas hardwoods. Never hurried, never compromised. With no MSG, fillers or cereals. Just real, authentic meats crafted the old-fashioned Texas way. Bold. Hearty. And so satisfying. Read More
Georgia Sausage Links
We are proud to serve Georgia’s finest premium sausage made from prime cuts of pork and made by Sunset Farms Foods, founded in 1918 in Valdosta, GA. Our Georgia Sausage has a classic southern flavor with just the right amount of mild heat, sweet, garlic, and sage. We slow smoke this sausage and finish it on a hot grill with our secret Asian sweet heat glaze and slice it into the perfect bite size goodness. We offer this sausage in a Texas Style Cracked Pepper, Jalapeno, or Mild. It is available sliced or in 5" links. Read More
Stuffed Cornish Hens
Cornish Hens stuffed with wild rice, cranberry, and apple stuffing and roasted with an apple cider glaze. Read More
From the Grill
Smokehouse Burger Bar
Handcrafted gourmet burgers are a lifelong passion of ours at South 40. We start with custom crafted 1/3 LB all natural grass-fed Certified Angus Beef patties. The secret is in the smoke. We smoke our burgers low and slow on hickory wood for an incredible rich flavor you just can't achieve on a grill. Our build your own burger bar comes with all the fixings; lettuce, tomato, red onions, grilled onions, pickles, cheese (Maytag Blue Cheese, Smoked Gouda, or Cheddar), condiments, and served on fresh baked brioche buns. Gluten free buns are available. Read More
Smokehouse Slider Burger Bar
Handcrafted gourmet burgers are a lifelong passion of ours at South 40. We start with custom crafted all natural grass-fed Certified Angus Beef patties. The secret is in the smoke. We smoke our burgers low and slow on hickory wood for an incredible rich flavor you just can't achieve on a grill. Our build your own burger bar comes with all the fixings; lettuce, tomato, red onions, grilled onions, pickles, cheese (Smoked Gouda & Cheddar), condiments, and served on fresh baked brioche slider buns. Gluten free buns are available. Read More
Mesquite Grilled Steaks
Ribeye Steak
The delicious ribeye steak, if you weren't raised right, is also known as: beauty steak, Delmonico steak and Spencer steak. We hand-cut our 12 oz ribeye steaks and grill 'em on site. All of our steaks are cut from grass-fed Certified Angus USDA Prime Beef, seasoned, and seared on a hot grill, then finished in our smoker/oven with mesquite wood. Read More
Top Sirloin Steak
The proper name for the sirloin is the Beef Loin Sirloin. The Beef Loin is what is called a "primal" section of beef, and the Sirloin is a "sub-primal" section. There are as many interpretations on the origin of this cut as a fishing story whispered around the room. Perhaps the tastiest of the tender cuts is the sirloin steak. All of our steaks are cut from grass-fed Certified Angus USDA Prime Beef, seasoned, and seared on a hot grill, then finished in our smoker/oven with mesquite wood. Read More
Mesquite Grilled Flank Steak
A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. We marinate our flank steak South Texas style, then grill to perfection on mesquite. Read More
Filet Mignon
Filet mignon a.k.a filet de bœuf, is a steak cut of beef taken from the smaller end of the tenderloin. We refer to it as heaven on a plate. All of our steaks are cut from grass-fed Certified Angus USDA Prime Beef, seasoned, and seared on a hot grill, then finished in our smoker/oven with mesquite wood. This cut results in a lightly seasoned crust with an incredibly tender juicy center that is topped with our garlic and herb butter. Read More
Smoked Atlantic Salmon Fillet
It's okay, drooling is a perfectly normal reaction. Clearly you drifted into deep though about the antioxidant amino acid taurine or perhaps vitamin B12, vitamin D and selenium. We completely understand. Most of us know what an incredible source of healthy nutrition that Salmon provides. The fun part is making the most incredible entrée from it. We marinate our fresh salmon fillets with our custom blend of seasonings, then smoke them on cherry wood and finish with our house-made raspberry chipotle BBQ sauce. Read More
Sides
*South 40 Baked Beans
Our South 40 Baked Beans are made with our original Hickory smoked 5 bean recipe. This is a very delicious savory bean recipe and not your typical southern baked beans drowning in brown sugar and molasses. We offer several options: Vegetarian, apple-wood smoked bacon, beef brisket, or pork. *A South 40 Smokehouse signature dish. Read More
Cowboy Pintos
These beans taste like you’re on the Chisholm Trail fresh from a cattle drive. They’re a bunch of work, but they’re worth it, for the flavor is straight from the Old West. Read More
*Southern Green Beans
Can you say phytonutrients? On the farm, we just call them string beans. Either way once we're done preparing this southern classic with smoked ham hocks, garlic, onions, and just the right seasonings, you could make a meal on them. You'll dream about the good ole days sittin' under the shade tree with a big dishpan snapping beans and spending time with family. *A South 40 Smokehouse signature dish. Read More
Haricot Vert
We've got the skinny on those "southern" French green beans. Perfectly sautéed, with EVO, butter, toasted almonds, garlic, shallots and this dish is the perfect complement to one of our mesquite grilled steaks. Read More
Honey Mint Glazed Carrots
Honey enhances the natural sweetness of carrots in this delicious and nutritious side dish. Read More
Braised Red Cabbage with Apples
This dish has its roots in the beautiful countryside of Germany. It beckons the crisp Autumn days of Octoberfest. We love it because it is a superfood and it's great year round. It may be a surprise to learn that 1 cup of chopped red cabbage has 56 percent of the recommended daily intake of vitamin C 33 percent of the recommended daily intake of vitamin A. Read More
Mac ‘N Cheese
Call the doctor, 'cause this dish will ignite your taste buds and make your heart go pitter patter. With this much creamy cheesy goodness and Penne Rigate pasta, you just might have a spell! This legendary mac is a fan favorite from central Texas to Washington DC and all the way south to central Florida. Read More
*Creamed Corn “Texas-Style”
Our slow cooked creamed corn will have you dreaming about bluebonnets and the Texas hill country. *A South 40 Smokehouse signature dish. Read More
Corn Maque Choux
Maque choux, (pronounced "mock shoe") is a vegetable side dish popular in south Louisiana. We make our dish with Savoie's Andouille sausage, Georgia wild caught shrimp, corn, onions, green/red bell peppers and tomatoes. All the ingredients are braised until they soften and we add hot sauce to enhance the flavors of the vegetables. This French Creole dish is rich in history and rich in flavor. Read More
Garlic and Herb Roasted Corn on the Half Cob (seasonal)
Another southern classic, we roast our corn on the cob in the husk in our smoker for a nice smoky flavor then apply our marinade of garlic butter and herbs, then grill it to perfection. Drooling is perfectly acceptable. Read More
Esquites “Elote-Style” Roasted Corn
Elote, or roasted corn on the cob, is a very popular street food in Mexico. It is customarily consumed on a stick, or by grasping the husk on the end as a handle. Another way of presenting elotes is by serving the cut kernels in a cup with all the delicious, butter, Asadero, Queso Fresco, chile de Arbol, sour cream, and other seasonings added and topped with fresh squeezed lime juice. In southern Mexico, this method is called esquites instead of elote. We fell in love with this dish and serve the esquites version. It’s off the chain folks! Read More
*Cranberry Pecan Broccoli Salad
Call Security, a Vegetarian slipped in the front door! We created this delicious broccoli salad dish for a multitude of reasons: it’s Vegetarian, it’s Paleo friendly, it’s delicious and it’s great for folks that just want a lighter option. This recipe is modeled after one of our favorite non-vegetarian sides only we leave out the crumbled bacon and add maple-glazed Georgia pecans like any civilized southerner would do. Then we toss it in our house made Hellmann's mayonnaise-based dressing. *A South 40 Smokehouse signature dish. Read More
Red Beans and Rice
40Some of the fondest memories of my childhood was spending time with my grandparents. My grandmother, Mimi, was born in Bush, LA in 1901. She learned from her parents the art of cooking all the traditional Cajun dishes and true to tradition, every Sunday night she would soak kidney beans. Monday morning she would chop a big batch of onions and other ingredients and add to the pot along with several ham hocs. As soon as we were done washing all the clothes and hanging them on the clothesline to dry, it was time for lunch. Our family recipe is about 125 years old.
New Orleans cuisine is not known for its health benefits, but red beans and rice could be the exception, as amino acids in the beans and rice ... Read More
Red Skin Potato Salad
The ruthless Spanish Conquistadors conquered Peru in 1536 and brought the first potatoes back to Europe. The first potatoes arrived in the Colonies in 1621. Missionaries brought them to Idaho and began growing them in 1836. Our home-style potato salad recipe will make our forefather's and the Inca proud. Read More
Garlic and Herb Roasted Potatoes
The word ‘papa’ is the Quechua term for potatoes. They were the principle energy source for the Inca Empire and are still today a principle diet of the Quechua people. There are over 2800 varieties known to have originated in Peru. Part of our Quechua family still proudly farms them today high in the Andes Mountains exactly as their Inca ancestors. We roast our delicious red potatoes with fresh garlic and herbs to compliment every meal. Read More
Roasted Sweet Potatoes with Honey and Cinnamon
What's not to love about this incredibly healthy dish? Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. Add a little honey and cinnamon... be still my heart! Read More
Roasted Root Vegetables
The perfect blend of red potatoes, sweet potatoes, rutabagas, carrots, parsnips, and beets tossed in olive oil and seasoned with fresh herbs and garlic cloves, then roasted to perfection. Read More
Garlic Mashed Potatoes
Consuming potassium helps lower your blood pressure and reduces your body's sensitivity to salt. Consuming potatoes also boosts your vitamin B6, or pyridoxine, intake. Vitamin B-6 helps support your metabolism -- it activates more than 100 enzymes, including proteins involved in metabolizing proteins, fats and carbohydrates. It also regulates your immune system to help keep you healthy and helps you produce neurotransmitters needed by your nervous system. Who knew? Read More
Baked Potatoes
From the mountains of Peru to the fields of Idaho, there's nothing like a world class steak with a loaded baked potato. We bake our potatoes on site at catering events and serve them plain or ask about our full potato bar. Read More
Baked Sweet Potatoes
36The sweet potato is only distantly related to the potato. The plant is a herbaceous perennial vine, but we know it as a delicious tuberous root vegetable. At South 40, we believe it should be served all year. Baked whole and topped with a little compound butter with cinnamon and nutmeg and you will experience heaven on a plate. Read More
Mexican Rice
Mexican rice, also known as Spanish rice, red rice or arroz rojo is a side dish made from white rice, tomatoes, garlic, onions, and other ingredients. We make our Mexican rice in the traditional method made by sautéing the rice in a skillet until it is golden brown. Read More
Stone Ground Cheddar Grits
We proudly serve the South's finest stone ground yellow grits made from whole grain locally grown corn in the Sautee-Nacoochee Valley of North Georgia by Nora Mill Granary. These grits are made the old fashioned way by slowly grinding on a French burr millstone. We slow cook them for hours with a little heavy cream, a few special ingredients, and our favorite cheddar cheese. These grits are nicknamed "Dixie Ice Cream," for good reason. Read More
Spinach Madeleine
We all have that dish that makes a holiday complete. This dish has been served for 5 decades in our family at Thanksgiving and Christmas. In my college days at LSU, I could eat my weight in this dish when they served it at the Baptist Student Union on campus and when some of the church ladies served it before Wednesday night prayer meeting when I served at Eastside Baptist in Zachary back in the late 1970s. We owe credit to the recipe’s creator, Madeline Nevell Reymond, from St. Francisville, LA for this dish. At the time she was an inexperienced cook when she decided to use up a jalapeno cheese roll that she had in her refrigerator by adding it to a spinach dish she was preparing for ... Read More
Breads
Texas Toast
When you want to keep things authentic, we offer our fabulous thick Texas Toast grilled on site. Read More
Jalapeño Cheddar Corn Muffins
Nothing goes better with Southern BBQ than old fashioned cornbread. These corn muffins add a little heat and cheesy goodness that is perfect with your meal. Read More
Dinner Rolls
These Parker House Style Dinner Rolls are the perfect complement to your meal when a slice of white bread is just not fancy enough. Read More
French Bread
We proudly serve authentic Leidenheimer French Bread from the heart of New Orleans. Read More
Desserts
Apple Cobbler
Early American settlers learned to re-hydrate dried fruit and make pies and cobblers in Dutch ovens as they settled across the new world. This hearty dessert became the favorite dish to finalize any meal during round up season by cowboys. Read More
Blackberry Cobbler
Few things are better than fresh blackberries baked in a delicious cobbler. Whether you are settling a new colony or finalizing a business merger, we’ll be waiting for you at the end of your trail to sweeten up your palette. Read More
Lane Orchards Sweet Georgia Peach Cobbler
The verdict is in. This is one of the best peach cobblers we have tasted in many years. Using fresh peaches grown in Fort Valley, this is truly a local Georgia specialty that is fresh from the farm to you. Read More
Southern Pecan Pie
Our Southern Pecan Pie recipe will send your spirits soaring and take you back to simpler time. Read More
Banana Pudding
Our made from scratch banana pudding has been known to make a Southern Baptist get up and dance. Read More
New York Cheesecake with Dark Chocolate Ganache & Strawberry Sauce
When you want a superb dessert worthy of a fine dining restaurant, this is the dish. We make a dark chocolate ganache to compliment the sweetness of the cheesecake and top with our fresh strawberry sauce. Read More
*Bread Pudding with Rum Sauce
Our bread pudding is an old family recipe we developed over our many years of living in Baton Rouge, LA. A South 40 Signature Dish. Read More
New York Style Cheesecake with Fresh Raspberries
New York style cheesecake on a dark chocolate ganache, topped with a fresh raspberry sauce, and garnished with fresh berries and chocolate shavings.
Read More*Farmhouse Bread Pudding
This wonderful bread pudding became a family tradition at holidays and special occasions in our family. We think it is the ultimate comfort food with just the right bread texture, and the perfect blend of cinnamon, coconut, and topped with south Georgia pecans and vanilla sauce. A South 40 Signature Dish. Read More
Key Lime Pie
Our smooth, cool, creamy and refreshing key lime pie begins in the warm sun and sea breeze of the tropics. Ripe and juicy key limes are carefully selected and squeezed fresh. Our pies are made with fresh dairy products and a rich, moist graham cracker crust. Combine the finest ingredients, superior processing and a passion for authentic key lime pie, and you have something truly extraordinary. Read More
Fresh Baked Cookies
We offer a wide selection of fresh baked cookies when you need to offer an easy and delicious sweet treat to start or finish your meal. Selections include: Dark Chocolate Chip, White Chocolate Cherry Macadamia, Pecan Chocolate Chunk, Oatmeal Raisin. Read More
Caramel Pecan Brownies
Cue drool works! Simple yet a culinary sensation for any genteel sophisticated southern meal. The origins of the famed Brownie are a varied as a good fishing trip. Most evidence points to one source: Chefs at Chicago’s Palmer House Hotel, who created the tasty treat for the World Colombian Exposition of 1893 where it is still served today. Our house-made brownies are made with Ghirardelli Premium Chocolate, Toffee, Caramel, and toasted South Georgia Pecans. Read More
Cranberry Apple Walnut Crumble
Our house-made dessert with North Georgia Mutsu apples, fresh cherries, toasted oats, and walnuts baked into a cozy holiday classic. Read More
Sauces & Lagniappe
Kansas City-Style BBQ Sauce
The perfect balance of sweet and spice makes our KC Sauce a rich sauce and a universal favorite. A deep reddish-brown sauce with a zesty sweet-spicy taste. It's a robust sauce made with molasses, natural smoke and our special blend of spices and herbs. Read More
A-1 Original Steak Sauce
Seriously, this stuff is made with tomato puree, vinegar, corn syrup, salt raisin paste, crushed orange puree, dried garlic, dried onion, celery seed and whatever else they decided to use. We really don't care. It's a fantastic steak sauce and we proudly serve it. Read More
Beverages
Big Red
Big Red is a soft drink created in 1937 by Grover C. Thomsen and R.H. Roark in Waco, Texas and originally known as Sun Tang Red Cream Soda. It is generally classified as an American variety of cream soda which is almond in flavor, and it is the original "red cream soda." The name was changed to "Sun Tang Big Red Cream Soda" in 1959, and to "Big Red" in 1969 by Harold Jansing, then president of the San Antonio bottling plant, after hearing a golf caddy refer to the soda by that name. Read More
Iced Tea
Lemonade
Cravable Cold Starters
Southern Caviar
This fresh and delicious Southern Caviar dish is not only healthy, but the perfect dip for gatherings of all types and not just for Wednesday night church potluck gatherings. Read More
Southern Pâté
House made pimento cheese, maple glazed hickory smoked bacon on a crostini... Shut the front door before anyone else gets in! We made this dish for years as a quick snack while cooking and prepping for large events and bam... we had a winner. Sometimes we serve it on crispy grit cake made from Nora Mills Dixie Ice Cream, a.k.a stone ground yellow grits. St Peter just might be serving these as a welcome appetizer at the Pearly Gates. Read More
Caprese Skewers with Balsamic Fig Glaze
Tomato-mozzarella salad epitomizes summer living, Italian-style, and putting it on a stick is simply an easier way for a crowd to enjoy it. It also ensures a perfect ration of cheese to tomato to basil and finished with our house-made classic balsamic vinegar with fig reduction glaze. If you want to continue counting up its virtues, it's also gluten-free and vegetarian. Truly a crowd-pleaser. Read More
Deviled Eggs
Back in the 60s, my sweet grandmother used to tell me, put some South in your mouth with this classic Southern dish. News flash! This dish didn't originate in the south and it didn't originate in the US. Sometime in the 13th century, stuffed eggs began to appear in Andalusia, in what is now Southern Spain. Some records go all the way back to 61 AD. Mention that at the next prayer supper and see what happens. This recipe is my grandmother's secret recipe and is only about 60 years old. Read More
*Maple Glazed Bacon Skewers
Thick sliced premium bacon, skewered, then smoked on apple and cherry wood. That's not all, then we hand glaze each slice with our rib candy, a mixture of brown sugar, Bourbon aged dark amber Canadian Maple syrup, and a secret ingredient we don't talk about much until it's ice cream season. Be warned, this creates a feeding frenzy! *A South 40 Smokehouse signature dish. Read More
Cravable Warm Starters
Butternut Squash Shooters
Savory butternut squash soup blended with golden delicious apples, and accented with a touch of roasted pepitas and crème fraîche. Read More
Smoked Wings
We can thank Teressa Bellissimo, proprietor of the Anchor Bar, in Buffalo, NY in 1964 due to a mis-shipment of chicken wings, instead of chicken necks, which the family typically used when cooking up spaghetti sauce. To avoid wasting the wings, Teressa concocted a bar appetizer; the result was the wing we know today. At South 40, we apply our custom spice blend and smoke them on pecan wood. For the big finish, we toss them in one of our five wing sauces and finish them on a hot grill to send your taste buds soaring. (Honey BBQ, Malay Mayday, Mardi Gras, South Pacific, Peruvian, or Plain) Read More
*Smoked Duck Crostini
We consider duck to be so delicious, it should be in a food group all by itself. A succulent bite of Asian/Latin fusion, we marinate our duck breast and apply a blend of fresh herbs and spices, then smoke on cherry wood and serve them thinly sliced on a toasted crostini with fresh creamy Chèvre and topped with tart cherries in our Currahee Vineyard red wine reduction sauce. The flavor is so powerful you will need a moment of silence to savor the experience of just one bite. *A South 40 Smokehouse signature dish. Read More
Pulled Pork Biscuit Sliders
Buttermilk mini biscuits filled with our delicious pulled pork and topped with coleslaw. Put some south in your mouth with Southern classic. This is the perfect starter for any party no matter the theme. Read More
Brisket Biscuits
Buttermilk mini biscuits filled with our delicious Texas style beef brisket slow smoked on cherry wood and oak and topped with tart cherries in our Currahee Vineyard red wine reduction sauce. This dish has quickly become one of our most requested starters. Read More
Smoked Sausage Bites
There's nothing better to start your event than a variety tray of our delicious smoked sausage. Just as every state in the south takes great pride in claiming to have the best BBQ on the planet. They also tend to share the same sentiment about sausage. To reduce the possibility of any unpleasant brawls at your party over sausage, we prepare an array of some the best the south has to offer; from authentic Czech style Texas Hill Country hot links to South Georgia classics. We finish them on a hot grill with our top secret glaze. Read More
*Charleston Shrimp & Grits Appetizer
Our Signature Charleston Shrimp & Grits served as an appetizer made with delicious wild caught Georgia shrimp served with our creamy Nora Mill stone-ground cheese grits. *A South 40 Smokehouse Signature Dish.
Read MoreSwedish Meatballs
Köttbullar med gräddsås (meatballs with cream sauce) is widely thought of as Sweden's national dish. Köttbullar are smaller and have a different flavor to Italian meatballs and are nearly always served with a cream sauce. The recipe first appeared in a book by the legendary Cajsa Warg, published in 1755, and has been a firm favorite ever since. Though Swedish Meatball recipes are as varied as Louisiana Gumbo, we developed a recipe made with beef, pork, herbs, and spices in a lingonberry cream sauce that would make any Gentil Southern Swede proud. Read More
Shrimp Cabo
Our interpretation of the highly popular Imperial Shrimp found in Cabo San Lucas only much better. Wild caught jumbo Gulf shrimp stuffed with Gouda and serrano peppers, seasoned with our house Cajun seasonings, wrapped in applewood smoked bacon and finished with our mango habanero pepper jelly glaze. Read More
Soups and Stews
Brunswick Stew
The original recipe published in the Farm Journal's Country Cookbook in 1959 called for about 70 squirrels. Due to the lack of ardent squirrel hunters, we've replaced the meat with delicious smoked pork and chicken. Our recipe is a Southern classic and a fan favorite that will warm your soul. Read More
Corn and Crab Bisque
Our velvety smooth corn and crab bisque is the perfect marriage of Louisiana flavors. Made with a rich blend of fresh vegetables, sweet corn, crab meat, and seasoned with the perfect blend of fresh herbs and spices. Read More
Roasted Tomato Bisque
A wonderful creamy and zesty classic made with fresh roasted tomatoes, basil, onion & garlic. Topped with fresh basil and crumbled goat cheese. Read More
Salads
Farmhouse Salad
Our farmhouse garden salad is prepared with fresh greens, cucumbers, red onions, grape tomatoes, a blend of shredded Monterrey Jack and Cheddar cheeses, and croutons. Served with our creamy Italian dressing Read More
Strawberry Pecan Spinach Salad with Maple Balsamic Vinaigrette
Fresh strawberries, baby spinach, glazed South Georgia pecans, with maple balsamic vinaigrette... How can you go wrong? Read More
Heirloom Tomato & Avocado Salad
This salad is to die for, but, we prefer you just eat it with a giant smile and know this Keto friendly dish is packed with flavor and healthy goodness. Made with fresh heirloom tomatoes, baby arugula, avocados, red onions, South GA pecans, and our house-made vinaigrette. Read More
Farmer’s Market Pasta Salad
Taking advantage of summer’s vibrant bounty from farmers' markets and our own garden this dish is made with penne rigate, fresh corn, heirloom tomatoes, zucchini, red pepper, green onions, peaches, and our house made vinaigrette. Read More
Smokehouse Meats
Texas Beef Sausage Links
We proudly serve an authentic all beef sausage made by Meyer's Sausage Company in the Texas Hill Country. It is slow-crafted in small batches, then it’s naturally smoked over Texas hardwoods. Never hurried, never compromised. With no MSG, fillers or cereals. Just real, authentic meats crafted the old-fashioned Texas way. Bold. Hearty. And so satisfying. Read More
Georgia Sausage Links
We are proud to serve Georgia’s finest premium sausage made from prime cuts of pork and made by Sunset Farms Foods, founded in 1918 in Valdosta, GA. Our Georgia Sausage has a classic southern flavor with just the right amount of mild heat, sweet, garlic, and sage. We slow smoke this sausage and finish it on a hot grill with our secret Asian sweet heat glaze and slice it into the perfect bite size goodness. We offer this sausage in a Texas Style Cracked Pepper, Jalapeno, or Mild. It is available sliced or in 5" links. Read More
Whole Hog
When you want the ultimate in BBQ catering our whole hogs are all the rage. We offer a wide range of cooking styles and presentations to suit your event and tastes. We source locally grown fresh hogs and cook them as close to competition BBQ quality as possible. Cooking a whole hog properly is a lengthy process in excess of 24 hours straight from sourcing, prep, loading into our smoker, careful tending of the heat, flavor profile, and color throughout the cook process, prep of our deluxe farmhouse garnish, transportation, delivery, setup in our mobile cooker to maintain proper food safety temperatures, and finally setup at your event location and served under heat lamps. Your guests will have the benefit of meat flavors from the entire hog. Our whole ... Read More
Cajun Classics
Louisiana Seafood Gumbo
Our rich Louisiana heritage gave us not only the foundation but the craving for seafood like no other food on the planet. We've been making this family recipe about 40 years inspired by my grandmother originally from Bush, LA and Chef John Folse. Read More
Shrimp and Okra Gumbo Bayou Teche
This gumbo or one similar to it is a classic most Acadian homes throughout the bayous and waterways connecting the communities along Bayou Teche in the heart of Cajun Country. Read More
Chicken and Sausage Jambalaya
This dish evolved from the Spanish settlers in the 1700s in New Orleans who brought their famous paella. Yaya is the African word for rice. Some of the traditional ingredients were not found in South Louisiana and the recipe was adapted to create this Cajun Classic. Read More
Low Country Classics
*Charleston Shrimp and Grits
This Low Country Classic dish stole my heart many years ago and after driving hundreds of miles up and down coastal South Carolina and Georgia in search of the ultimate Shrimp and Grits, we decided it was time to develop our own. We make this recipe with fresh Wild Caught Georgia Shrimp and stone mill yellow grits from Nora Mill. We guarantee you will need a few moments of silence to savor this incredible dish. *A South 40 Smokehouse Signature Dish. Read More
Lowcountry Boil
This classic dish needs little explanation, however, we love the rich history of our southern cuisine. Locally in South Carolina, you will hear it called Beaufort Stew, Beaufort Boil, or Lowcountry Boil, although it is most commonly referred to as Frogmore Stew – a delicious combination of boiled shrimp, sausage, corn and potatoes. The name Frogmore comes from the small town on St. Helena Island, near Beaufort, SC.
It seems that this seafood "boil" is a fairly recent recipe, not older than 60 years and more likely only about forty years old. According to Beaufort historian Gerhard Spieler, the kind of link sausage used in Frogmore Stew came to this area no earlier than the 1940s as a result of immigration (before then Beaufortonians used only patty-type sausage). Mr. Spieler believes ... Read More
Sides
*Cuban Black Beans
In Cuba, it is rare for a meal to be served without frijoles negros (black beans) and rice. Cuban black beans and rice are the perfect complement to any meal, and offer a complete protein, so you’re getting a nutritional win too! What makes our Cuban black beans stand out from other black bean side dishes is the way we prepare them with our custom blend of fresh herbs and spices. One of the essential elements to the great depth of flavor in frijoles negros is the sofrito, or sauteed mixture of green pepper, onion, and garlic. *A South 40 Smokehouse Signature Dish. Read More
Black-Eyed Peas
The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries. It may have been introduced into India as long as 3,000 years ago, and was also a staple of Greek and Roman diets. We prepare this Southern Classic almost exactly the way our great grandparents did in Louisiana in 1870. Read More
Haricot Vert
We've got the skinny on those "southern" French green beans. Perfectly sautéed, with EVO, butter, toasted almonds, garlic, shallots and this dish is the perfect complement to one of our mesquite grilled steaks. Read More
Honey Mint Glazed Carrots
Honey enhances the natural sweetness of carrots in this delicious and nutritious side dish. Read More
Braised Red Cabbage with Apples
This dish has its roots in the beautiful countryside of Germany. It beckons the crisp Autumn days of Octoberfest. We love it because it is a superfood and it's great year round. It may be a surprise to learn that 1 cup of chopped red cabbage has 56 percent of the recommended daily intake of vitamin C 33 percent of the recommended daily intake of vitamin A. Read More
Corn Maque Choux
Maque choux, (pronounced "mock shoe") is a vegetable side dish popular in south Louisiana. We make our dish with Savoie's Andouille sausage, Georgia wild caught shrimp, corn, onions, green/red bell peppers and tomatoes. All the ingredients are braised until they soften and we add hot sauce to enhance the flavors of the vegetables. This French Creole dish is rich in history and rich in flavor. Read More
Garlic and Herb Roasted Corn on the Half Cob (seasonal)
Another southern classic, we roast our corn on the cob in the husk in our smoker for a nice smoky flavor then apply our marinade of garlic butter and herbs, then grill it to perfection. Drooling is perfectly acceptable. Read More
Carolina Coleslaw
Crunchy cabbage, carrots, sweet onion, enhanced with a tangy apple cider vinegar sauce that is the perfect blend of slightly sweet, crunch, and tang. Our classic Carolina Coleslaw will have you ready for summertime parties, fireworks, and midnight canoe races. Read More
Red Beans and Rice
40Some of the fondest memories of my childhood was spending time with my grandparents. My grandmother, Mimi, was born in Bush, LA in 1901. She learned from her parents the art of cooking all the traditional Cajun dishes and true to tradition, every Sunday night she would soak kidney beans. Monday morning she would chop a big batch of onions and other ingredients and add to the pot along with several ham hocs. As soon as we were done washing all the clothes and hanging them on the clothesline to dry, it was time for lunch. Our family recipe is about 125 years old.
New Orleans cuisine is not known for its health benefits, but red beans and rice could be the exception, as amino acids in the beans and rice ... Read More
Roasted Sweet Potatoes with Honey and Cinnamon
What's not to love about this incredibly healthy dish? Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. Add a little honey and cinnamon... be still my heart! Read More
Roasted Root Vegetables
The perfect blend of red potatoes, sweet potatoes, rutabagas, carrots, parsnips, and beets tossed in olive oil and seasoned with fresh herbs and garlic cloves, then roasted to perfection. Read More
Garlic Mashed Potatoes
Consuming potassium helps lower your blood pressure and reduces your body's sensitivity to salt. Consuming potatoes also boosts your vitamin B6, or pyridoxine, intake. Vitamin B-6 helps support your metabolism -- it activates more than 100 enzymes, including proteins involved in metabolizing proteins, fats and carbohydrates. It also regulates your immune system to help keep you healthy and helps you produce neurotransmitters needed by your nervous system. Who knew? Read More
Baked Potatoes
From the mountains of Peru to the fields of Idaho, there's nothing like a world class steak with a loaded baked potato. We bake our potatoes on site at catering events and serve them plain or ask about our full potato bar. Read More
Creole Dirty Rice
Some folks call it Rice Dressing, but most of us just call it Dirty Rice and might good eatin'. This is another Cajun classic we have cooked and enjoyed well over 50 years in our home. Read More
Stone Ground Cheddar Grits
We proudly serve the South's finest stone ground yellow grits made from whole grain locally grown corn in the Sautee-Nacoochee Valley of North Georgia by Nora Mill Granary. These grits are made the old fashioned way by slowly grinding on a French burr millstone. We slow cook them for hours with a little heavy cream, a few special ingredients, and our favorite cheddar cheese. These grits are nicknamed "Dixie Ice Cream," for good reason. Read More
Spinach Madeleine
We all have that dish that makes a holiday complete. This dish has been served for 5 decades in our family at Thanksgiving and Christmas. In my college days at LSU, I could eat my weight in this dish when they served it at the Baptist Student Union on campus and when some of the church ladies served it before Wednesday night prayer meeting when I served at Eastside Baptist in Zachary back in the late 1970s. We owe credit to the recipe’s creator, Madeline Nevell Reymond, from St. Francisville, LA for this dish. At the time she was an inexperienced cook when she decided to use up a jalapeno cheese roll that she had in her refrigerator by adding it to a spinach dish she was preparing for ... Read More
Breads
French Bread
We proudly serve authentic Leidenheimer French Bread from the heart of New Orleans. Read More
Desserts
Southern Pecan Pie
Our Southern Pecan Pie recipe will send your spirits soaring and take you back to simpler time. Read More
Banana Pudding
Our made from scratch banana pudding has been known to make a Southern Baptist get up and dance. Read More
*Bread Pudding with Rum Sauce
Our bread pudding is an old family recipe we developed over our many years of living in Baton Rouge, LA. A South 40 Signature Dish. Read More
New York Style Cheesecake with Fresh Raspberries
New York style cheesecake on a dark chocolate ganache, topped with a fresh raspberry sauce, and garnished with fresh berries and chocolate shavings.
Read More*Farmhouse Bread Pudding
This wonderful bread pudding became a family tradition at holidays and special occasions in our family. We think it is the ultimate comfort food with just the right bread texture, and the perfect blend of cinnamon, coconut, and topped with south Georgia pecans and vanilla sauce. A South 40 Signature Dish. Read More
Key Lime Pie
Our smooth, cool, creamy and refreshing key lime pie begins in the warm sun and sea breeze of the tropics. Ripe and juicy key limes are carefully selected and squeezed fresh. Our pies are made with fresh dairy products and a rich, moist graham cracker crust. Combine the finest ingredients, superior processing and a passion for authentic key lime pie, and you have something truly extraordinary. Read More
Fresh Baked Cookies
We offer a wide selection of fresh baked cookies when you need to offer an easy and delicious sweet treat to start or finish your meal. Selections include: Dark Chocolate Chip, White Chocolate Cherry Macadamia, Pecan Chocolate Chunk, Oatmeal Raisin. Read More
Caramel Pecan Brownies
Cue drool works! Simple yet a culinary sensation for any genteel sophisticated southern meal. The origins of the famed Brownie are a varied as a good fishing trip. Most evidence points to one source: Chefs at Chicago’s Palmer House Hotel, who created the tasty treat for the World Colombian Exposition of 1893 where it is still served today. Our house-made brownies are made with Ghirardelli Premium Chocolate, Toffee, Caramel, and toasted South Georgia Pecans. Read More
Cranberry Apple Walnut Crumble
Our house-made dessert with North Georgia Mutsu apples, fresh cherries, toasted oats, and walnuts baked into a cozy holiday classic. Read More
Beverages
Big Red
Big Red is a soft drink created in 1937 by Grover C. Thomsen and R.H. Roark in Waco, Texas and originally known as Sun Tang Red Cream Soda. It is generally classified as an American variety of cream soda which is almond in flavor, and it is the original "red cream soda." The name was changed to "Sun Tang Big Red Cream Soda" in 1959, and to "Big Red" in 1969 by Harold Jansing, then president of the San Antonio bottling plant, after hearing a golf caddy refer to the soda by that name. Read More
Iced Tea
Lemonade
Cravable Cold Starters
Black Bean & Roasted Corn Salsa
This is the perfect dish to get your party started. It has absolutely everything from black beans to fresh roasted corn to diced tomatoes, red onion, lime juice, and fresh cilantro. For texture lovers, this salsa is a dream come true. Read More
Southern Caviar
This fresh and delicious Southern Caviar dish is not only healthy, but the perfect dip for gatherings of all types and not just for Wednesday night church potluck gatherings. Read More
Deviled Eggs
Back in the 60s, my sweet grandmother used to tell me, put some South in your mouth with this classic Southern dish. News flash! This dish didn't originate in the south and it didn't originate in the US. Sometime in the 13th century, stuffed eggs began to appear in Andalusia, in what is now Southern Spain. Some records go all the way back to 61 AD. Mention that at the next prayer supper and see what happens. This recipe is my grandmother's secret recipe and is only about 60 years old. Read More
Chicken Salad Tartlets
We take this classic Southern dish and create our cranberry pecan smoked chicken salad tartlets that are the perfect bite-sized starter for just about every party. Read More
Honey Glazed Smoked Ham & Pineapple Kabobs
Some might call this a deconstructed Thanksgiving ham. We just say pass the kabobs please. We start this dish by smoking our hams low and slow to get that deep hickory flavor. Then, we take nice big chunks of ham and fresh pineapple threaded onto skewers and coated with a zesty, sweet honey glaze and hand fire them just like our famous holiday hams. Read More
Chips and Salsa
The origins of Salsa (which literally means sauce in Spanish) can be traced as far back as the civilizations of the Aztecs, Mayans, and Incas. The Spaniards first recorded encountering salsa around in the early 1500s. However the inhabitants of Central America had been mixing up their favorite salsa dishes for many centuries before that. The Aztecs were one of the first peoples to domesticate the tomato. The Aztecs passed these traditions on to later cultures in Central America and eventually the United States.
In 1807, the first bottled hot sauces made their appearance in Massachusetts. In 1948, Texas became the home to the first salsa manufacturing site in the United States. Need we say more about it's popularity today. You'll love the rich flavor of our house-made salsa and ... Read More
Cravable Warm Starters
Esquites “Elote-Style” Roasted Corn (Appetizer)
Elote, or roasted corn on the cob, is a very popular street food in Mexico. It is customarily consumed on a stick, or by grasping the husk on the end as a handle. Another way of presenting elotes is by serving the cut kernels in a cup with all the delicious, butter, Asadero, Queso Fresco, chile de Arbol, sour cream, and other seasonings added and topped with fresh squeezed lime juice. In southern Mexico, this method is called esquites instead of elote. We fell in love with this dish and serve the esquites version. It’s off the chain folks! Read More
*Tacos de Chivo
Our goal for this #1 consumed meat in the world was to capture the flavors of Africa and the Caribbean and combine them with our techniques for slow smoking Southern BBQ to develop a dish that would be a crowd favorite in every culture. The flavor is better than any roast beef you have ever eaten. With spices from Morocco and Nigeria, a tangy mop from Barbados, served on a corn tortilla with a savory finish, we knew we had hit the mark in 2012 at the Atlanta BBQ Festival. *A South 40 Smokehouse signature dish. Read More
*Tuscan Chicken Pasta
If only Botticelli could have celebrated the Golden Age with this superb dish. It is a celebration of Penne Rigate cooked in a rich chicken broth, with our smoked chicken breast, Portabellas, parmigiano-reggiano, pecorino-romano, fresh baby spinach, Italian herbs, sun-dried tomatoes and finished in a creamy white wine sauce. *A South 40 Smokehouse signature dish. Read More
Swedish Meatballs
Köttbullar med gräddsås (meatballs with cream sauce) is widely thought of as Sweden's national dish. Köttbullar are smaller and have a different flavor to Italian meatballs and are nearly always served with a cream sauce. The recipe first appeared in a book by the legendary Cajsa Warg, published in 1755, and has been a firm favorite ever since. Though Swedish Meatball recipes are as varied as Louisiana Gumbo, we developed a recipe made with beef, pork, herbs, and spices in a lingonberry cream sauce that would make any Gentil Southern Swede proud. Read More
Shrimp Cabo
Our interpretation of the highly popular Imperial Shrimp found in Cabo San Lucas only much better. Wild caught jumbo Gulf shrimp stuffed with Gouda and serrano peppers, seasoned with our house Cajun seasonings, wrapped in applewood smoked bacon and finished with our mango habanero pepper jelly glaze. Read More
Pesto Chicken Tortellini
Chicken Tortellini with basil pesto and served with lots of veggies. Mediterranean style dish packed with colorful vegetables: red and yellow cherry tomatoes, asparagus, and sun-dried tomatoes. This dish is a family favorite at the Thornton household and is perfect for beach vacations or a day at the lake. Read More
Soups and Stews
Jamaican Pumpkin & Sweet Potato Soup
Nothing signals Autumn and holiday season better than the arrival of pumpkins on every menu. We bring you a slice of the Caribbean with this velvety smooth and savory classic Jamaican soup. Made with authentic Calabaza pumpkin, Boniato Yams, mild Scotch Bonnet Peppers, fresh herbs and finished with a touch of cinnamon & nutmeg. Read More
Roasted Tomato Bisque
A wonderful creamy and zesty classic made with fresh roasted tomatoes, basil, onion & garlic. Topped with fresh basil and crumbled goat cheese. Read More
Salads
Heirloom Tomato & Avocado Salad
This salad is to die for, but, we prefer you just eat it with a giant smile and know this Keto friendly dish is packed with flavor and healthy goodness. Made with fresh heirloom tomatoes, baby arugula, avocados, red onions, South GA pecans, and our house-made vinaigrette. Read More
Smokehouse Meats
Frenched Rack of Lamb
Our magnificent Rack of Lamb is sure to please even the most discriminating tastes! Succulent Frenched Rib Lamb Chops all on a single, tender, juicy rack. To ensure the freshest product, we smoke on-site and slice right at serve time. Read More
From the Grill
Brisket Quesadillas
This is no ordinary quesadilla. We take our authentic Texas style beef brisket slow smoked on pecan and cherry woods and add our Texas style BBQ sauce, smoked Gouda cheese, a little pico and cilantro. Then we grill the fajitas to a golden crispy perfection. Read More
Steak & Chicken Fajita Bar
From their humble beginnings as far back as the 1930's, the Spanish referred to the nickname "fajitas" as a dish the ranch hands cooked with throwaway cuts of meat in South and West Texas. During cattle roundups, beef were butchered regularly to feed the hands. Throwaway items and meat trimmings such as skirt were given to the Mexican vaqueros (cowboys) as part of their pay. The first commercial fajitas started in the tiny town of Kyle just south of Austin 1969. Our chefs marinate skirt steak and chicken, then season it in the authentic West Texas tradition. Served with all the trimmings; grilled onions, fresh guacamole, shredded lettuce, pico de gallo, grated cheese, sour cream, tortillas, chips and salsa. 50 Person Minimum Read More
Texas Fajita Bar
Mesquite-grilled Steak, Chicken, sauteed Wild Caught Georgia Shrimp, and Pulled Pork (carnitas). Served with all the trimmings; grilled onions, fresh guacamole, shredded lettuce, pico de gallo, grated cheese, sour cream, tortillas, chips and salsa. 50 Person Minimum Read More
Lomo Saltado with Aji Sauce
Our family is a blend of American, Peruvian, and Chinese. Lomo saltado, with its blend of Chinese stir fry technique and Peruvian tastes, its cultural blending, was a useful metaphor for the mixing of official Peruvian culture in the early twentieth century. Peru, like many other Latin American countries, celebrated the mixing of peoples and cultures. The gold rushes in California and Australia led to the Pacific becoming a superhighway of trade and migration. With that came a boom in commercial agriculture along Peru's coast. Lomo saltado has evolved to symbolize that ideology and its culture. Combine this dish with Peruvian Aji Sauce and you will want to call your travel agent. Read More
Pollo a la Brasa
The history of Pollo a la Brasa, also known as Peruvian chicken, is as inspiring as its incredible taste. A Swiss farmer living in Peru in the 1950s was losing his farm and couldn’t sell his chickens fast enough. He and his cook created a special marinade and grilled the chicken over Peruvian mesquite, then opened his home to everyone to come and eat all you can. The success and popularity of the dish eventually caused neighboring restaurants to fail. He lost his farm but created a dish that changed the economy. Because of the mass consumption of this food, Peru created a day to celebrate it each year, the 21st of July, the official Day of Pollo a la Brasa.
We fell head over heels for Peruvian Chicken while ... Read More
Roasted Chicken Provençal
Put some South in your mouth y'all with this classic dish from the Southeastern region of France. We make this dish with all natural bone-in skin-on chicken to savor the flavor. Made in the traditional French style seasoned with herbs de Provence – a blend of aromatic fresh herbs that are native to the Provence region and roasted with olive oil, garlic, lemons and a dry Vermouth. Let's just say we've got some skin in the game. Read More
Jerk Pork Medallions with Mango Chutney
Cum wi get togetha an feel alright. This is an authentic Jamaican recipe from mi bredren Chef Kalu inna Ocho Rios. We fell in love with this dish on vacation and had to share it. Pork loin seasoned and marinated with our house-made jerk marinade for 24 hours, then finished on a wood-fired grill. We often serve this dish with our house-made mango salsa and roasted potatoes. Ya Mon! Read More
Sides
Cowboy Pintos
These beans taste like you’re on the Chisholm Trail fresh from a cattle drive. They’re a bunch of work, but they’re worth it, for the flavor is straight from the Old West. Read More
Frijoles Refritos Refried Beans with Chorizo
As we all know, refried beans have become a fundamental component of nearly all Tex-Mex meals. What you may not know is that refritos means "well-fried" so they are not refried at all. We prepare our frijoles refritos the old fashioned way of northern Mexico in large cast iron skillet using pinto beans and our special blend of spices, onions, garlic, epazote, and some of the best chorizo we have ever tasted. We cook them in our smoker for several hours to add that smokey flavor before we mash them to blend the flavors to perfect dish. Read More
*Cuban Black Beans
In Cuba, it is rare for a meal to be served without frijoles negros (black beans) and rice. Cuban black beans and rice are the perfect complement to any meal, and offer a complete protein, so you’re getting a nutritional win too! What makes our Cuban black beans stand out from other black bean side dishes is the way we prepare them with our custom blend of fresh herbs and spices. One of the essential elements to the great depth of flavor in frijoles negros is the sofrito, or sauteed mixture of green pepper, onion, and garlic. *A South 40 Smokehouse Signature Dish. Read More
Braised Red Cabbage with Apples
This dish has its roots in the beautiful countryside of Germany. It beckons the crisp Autumn days of Octoberfest. We love it because it is a superfood and it's great year round. It may be a surprise to learn that 1 cup of chopped red cabbage has 56 percent of the recommended daily intake of vitamin C 33 percent of the recommended daily intake of vitamin A. Read More
Garlic and Herb Roasted Corn on the Half Cob (seasonal)
Another southern classic, we roast our corn on the cob in the husk in our smoker for a nice smoky flavor then apply our marinade of garlic butter and herbs, then grill it to perfection. Drooling is perfectly acceptable. Read More
Esquites “Elote-Style” Roasted Corn
Elote, or roasted corn on the cob, is a very popular street food in Mexico. It is customarily consumed on a stick, or by grasping the husk on the end as a handle. Another way of presenting elotes is by serving the cut kernels in a cup with all the delicious, butter, Asadero, Queso Fresco, chile de Arbol, sour cream, and other seasonings added and topped with fresh squeezed lime juice. In southern Mexico, this method is called esquites instead of elote. We fell in love with this dish and serve the esquites version. It’s off the chain folks! Read More
Garlic Mashed Potatoes
Consuming potassium helps lower your blood pressure and reduces your body's sensitivity to salt. Consuming potatoes also boosts your vitamin B6, or pyridoxine, intake. Vitamin B-6 helps support your metabolism -- it activates more than 100 enzymes, including proteins involved in metabolizing proteins, fats and carbohydrates. It also regulates your immune system to help keep you healthy and helps you produce neurotransmitters needed by your nervous system. Who knew? Read More
Mexican Rice
Mexican rice, also known as Spanish rice, red rice or arroz rojo is a side dish made from white rice, tomatoes, garlic, onions, and other ingredients. We make our Mexican rice in the traditional method made by sautéing the rice in a skillet until it is golden brown. Read More
Spinach Madeleine
We all have that dish that makes a holiday complete. This dish has been served for 5 decades in our family at Thanksgiving and Christmas. In my college days at LSU, I could eat my weight in this dish when they served it at the Baptist Student Union on campus and when some of the church ladies served it before Wednesday night prayer meeting when I served at Eastside Baptist in Zachary back in the late 1970s. We owe credit to the recipe’s creator, Madeline Nevell Reymond, from St. Francisville, LA for this dish. At the time she was an inexperienced cook when she decided to use up a jalapeno cheese roll that she had in her refrigerator by adding it to a spinach dish she was preparing for ... Read More
Breads
Jalapeño Cheddar Corn Muffins
Nothing goes better with Southern BBQ than old fashioned cornbread. These corn muffins add a little heat and cheesy goodness that is perfect with your meal. Read More
Desserts
New York Cheesecake with Dark Chocolate Ganache & Strawberry Sauce
When you want a superb dessert worthy of a fine dining restaurant, this is the dish. We make a dark chocolate ganache to compliment the sweetness of the cheesecake and top with our fresh strawberry sauce. Read More
Key Lime Pie
Our smooth, cool, creamy and refreshing key lime pie begins in the warm sun and sea breeze of the tropics. Ripe and juicy key limes are carefully selected and squeezed fresh. Our pies are made with fresh dairy products and a rich, moist graham cracker crust. Combine the finest ingredients, superior processing and a passion for authentic key lime pie, and you have something truly extraordinary. Read More
Caramel Pecan Brownies
Cue drool works! Simple yet a culinary sensation for any genteel sophisticated southern meal. The origins of the famed Brownie are a varied as a good fishing trip. Most evidence points to one source: Chefs at Chicago’s Palmer House Hotel, who created the tasty treat for the World Colombian Exposition of 1893 where it is still served today. Our house-made brownies are made with Ghirardelli Premium Chocolate, Toffee, Caramel, and toasted South Georgia Pecans. Read More
Beverages
Big Red
Big Red is a soft drink created in 1937 by Grover C. Thomsen and R.H. Roark in Waco, Texas and originally known as Sun Tang Red Cream Soda. It is generally classified as an American variety of cream soda which is almond in flavor, and it is the original "red cream soda." The name was changed to "Sun Tang Big Red Cream Soda" in 1959, and to "Big Red" in 1969 by Harold Jansing, then president of the San Antonio bottling plant, after hearing a golf caddy refer to the soda by that name. Read More
Iced Tea
Lemonade
Menu Last Updated: April 11, 2020
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Sides
Breads
Desserts
Sauces & Lagniappe
Beverages
Get your party started while the guest arrive. We make it easy for your guests to munch and mingle with a selection of cold and warm appetizers to awaken your taste buds.
Black Bean & Roasted Corn Salsa
This is the perfect dish to get your party started. It has absolutely everything from black beans to fresh roasted corn to diced tomatoes, red onion, lime juice, and fresh cilantro. For texture lovers, this salsa is a dream come true. Read More
Southern Caviar
This fresh and delicious Southern Caviar dish is not only healthy, but the perfect dip for gatherings of all types and not just for Wednesday night church potluck gatherings. Read More
Southern Pâté
House made pimento cheese, maple glazed hickory smoked bacon on a crostini... Shut the front door before anyone else gets in! We made this dish for years as a quick snack while cooking and prepping for large events and bam... we had a winner. Sometimes we serve it on crispy grit cake made from Nora Mills Dixie Ice Cream, a.k.a stone ground yellow grits. St Peter just might be serving these as a welcome appetizer at the Pearly Gates. Read More
Caprese Skewers with Balsamic Fig Glaze
Tomato-mozzarella salad epitomizes summer living, Italian-style, and putting it on a stick is simply an easier way for a crowd to enjoy it. It also ensures a perfect ration of cheese to tomato to basil and finished with our house-made classic balsamic vinegar with fig reduction glaze. If you want to continue counting up its virtues, it's also gluten-free and vegetarian. Truly a crowd-pleaser. Read More
Deviled Eggs
Back in the 60s, my sweet grandmother used to tell me, put some South in your mouth with this classic Southern dish. News flash! This dish didn't originate in the south and it didn't originate in the US. Sometime in the 13th century, stuffed eggs began to appear in Andalusia, in what is now Southern Spain. Some records go all the way back to 61 AD. Mention that at the next prayer supper and see what happens. This recipe is my grandmother's secret recipe and is only about 60 years old. Read More
Chicken Salad Tartlets
We take this classic Southern dish and create our cranberry pecan smoked chicken salad tartlets that are the perfect bite-sized starter for just about every party. Read More
Honey Glazed Smoked Ham & Pineapple Kabobs
Some might call this a deconstructed Thanksgiving ham. We just say pass the kabobs please. We start this dish by smoking our hams low and slow to get that deep hickory flavor. Then, we take nice big chunks of ham and fresh pineapple threaded onto skewers and coated with a zesty, sweet honey glaze and hand fire them just like our famous holiday hams. Read More
Chips and Salsa
The origins of Salsa (which literally means sauce in Spanish) can be traced as far back as the civilizations of the Aztecs, Mayans, and Incas. The Spaniards first recorded encountering salsa around in the early 1500s. However the inhabitants of Central America had been mixing up their favorite salsa dishes for many centuries before that. The Aztecs were one of the first peoples to domesticate the tomato. The Aztecs passed these traditions on to later cultures in Central America and eventually the United States.
In 1807, the first bottled hot sauces made their appearance in Massachusetts. In 1948, Texas became the home to the first salsa manufacturing site in the United States. Need we say more about it's popularity today. You'll love the rich flavor of our house-made salsa and ... Read More
*Maple Glazed Bacon Skewers
Thick sliced premium bacon, skewered, then smoked on apple and cherry wood. That's not all, then we hand glaze each slice with our rib candy, a mixture of brown sugar, Bourbon aged dark amber Canadian Maple syrup, and a secret ingredient we don't talk about much until it's ice cream season. Be warned, this creates a feeding frenzy! *A South 40 Smokehouse signature dish. Read More
Get your party started while the guest arrive. We make it easy for your guests to munch and mingle with a selection of cold and warm appetizers to awaken your taste buds.
Esquites “Elote-Style” Roasted Corn (Appetizer)
Elote, or roasted corn on the cob, is a very popular street food in Mexico. It is customarily consumed on a stick, or by grasping the husk on the end as a handle. Another way of presenting elotes is by serving the cut kernels in a cup with all the delicious, butter, Asadero, Queso Fresco, chile de Arbol, sour cream, and other seasonings added and topped with fresh squeezed lime juice. In southern Mexico, this method is called esquites instead of elote. We fell in love with this dish and serve the esquites version. It’s off the chain folks! Read More
Butternut Squash Shooters
Savory butternut squash soup blended with golden delicious apples, and accented with a touch of roasted pepitas and crème fraîche. Read More
Pork Loin & GA Apple Kabob
This special dish was created in celebration of Swine Wine Weekends at Three Sisters Vineyard and Apple season in the North Georgia Mountains. We apply our special GA peach dry rub to a lean pork loin and slow smoke on peach wood. We then thread on a skewer with Mercier Orchards Mutsu apples and finish on a hot grill with our house made Fat Boy Red wine reduction glaze. Read More
Smoked Wings
We can thank Teressa Bellissimo, proprietor of the Anchor Bar, in Buffalo, NY in 1964 due to a mis-shipment of chicken wings, instead of chicken necks, which the family typically used when cooking up spaghetti sauce. To avoid wasting the wings, Teressa concocted a bar appetizer; the result was the wing we know today. At South 40, we apply our custom spice blend and smoke them on pecan wood. For the big finish, we toss them in one of our five wing sauces and finish them on a hot grill to send your taste buds soaring. (Honey BBQ, Malay Mayday, Mardi Gras, South Pacific, Peruvian, or Plain) Read More
*Tacos de Chivo
Our goal for this #1 consumed meat in the world was to capture the flavors of Africa and the Caribbean and combine them with our techniques for slow smoking Southern BBQ to develop a dish that would be a crowd favorite in every culture. The flavor is better than any roast beef you have ever eaten. With spices from Morocco and Nigeria, a tangy mop from Barbados, served on a corn tortilla with a savory finish, we knew we had hit the mark in 2012 at the Atlanta BBQ Festival. *A South 40 Smokehouse signature dish. Read More
*Smoked Duck Crostini
We consider duck to be so delicious, it should be in a food group all by itself. A succulent bite of Asian/Latin fusion, we marinate our duck breast and apply a blend of fresh herbs and spices, then smoke on cherry wood and serve them thinly sliced on a toasted crostini with fresh creamy Chèvre and topped with tart cherries in our Currahee Vineyard red wine reduction sauce. The flavor is so powerful you will need a moment of silence to savor the experience of just one bite. *A South 40 Smokehouse signature dish. Read More
Pulled Pork Biscuit Sliders
Buttermilk mini biscuits filled with our delicious pulled pork and topped with coleslaw. Put some south in your mouth with Southern classic. This is the perfect starter for any party no matter the theme. Read More
Brisket Biscuits
Buttermilk mini biscuits filled with our delicious Texas style beef brisket slow smoked on cherry wood and oak and topped with tart cherries in our Currahee Vineyard red wine reduction sauce. This dish has quickly become one of our most requested starters. Read More
Smoked Sausage Bites
There's nothing better to start your event than a variety tray of our delicious smoked sausage. Just as every state in the south takes great pride in claiming to have the best BBQ on the planet. They also tend to share the same sentiment about sausage. To reduce the possibility of any unpleasant brawls at your party over sausage, we prepare an array of some the best the south has to offer; from authentic Czech style Texas Hill Country hot links to South Georgia classics. We finish them on a hot grill with our top secret glaze. Read More
St Louis Rib Stack
There's no better way to kick start your party with a delicious St Louis Rib Stack. One of the most flavorful cuts of pork on our menu. We season our fresh St Louis cut spare ribs with our custom blend of spices and slow smoke on hickory wood for about 6 hours and finish with our South 40 Smokehouse rib glaze. Read More
*Charleston Shrimp & Grits Appetizer
Our Signature Charleston Shrimp & Grits served as an appetizer made with delicious wild caught Georgia shrimp served with our creamy Nora Mill stone-ground cheese grits. *A South 40 Smokehouse Signature Dish.
Read More*Tuscan Chicken Pasta
If only Botticelli could have celebrated the Golden Age with this superb dish. It is a celebration of Penne Rigate cooked in a rich chicken broth, with our smoked chicken breast, Portabellas, parmigiano-reggiano, pecorino-romano, fresh baby spinach, Italian herbs, sun-dried tomatoes and finished in a creamy white wine sauce. *A South 40 Smokehouse signature dish. Read More
Swedish Meatballs
Köttbullar med gräddsås (meatballs with cream sauce) is widely thought of as Sweden's national dish. Köttbullar are smaller and have a different flavor to Italian meatballs and are nearly always served with a cream sauce. The recipe first appeared in a book by the legendary Cajsa Warg, published in 1755, and has been a firm favorite ever since. Though Swedish Meatball recipes are as varied as Louisiana Gumbo, we developed a recipe made with beef, pork, herbs, and spices in a lingonberry cream sauce that would make any Gentil Southern Swede proud. Read More
Shrimp Cabo
Our interpretation of the highly popular Imperial Shrimp found in Cabo San Lucas only much better. Wild caught jumbo Gulf shrimp stuffed with Gouda and serrano peppers, seasoned with our house Cajun seasonings, wrapped in applewood smoked bacon and finished with our mango habanero pepper jelly glaze. Read More
Pesto Chicken Tortellini
Chicken Tortellini with basil pesto and served with lots of veggies. Mediterranean style dish packed with colorful vegetables: red and yellow cherry tomatoes, asparagus, and sun-dried tomatoes. This dish is a family favorite at the Thornton household and is perfect for beach vacations or a day at the lake. Read More
Savory Butternut Squash Soup
When planning a fantastic southern BBQ meal, we know you'll be looking for dishes with plenty of natural poly-phenolic flavonoid compounds like a and ß-carotenes, cryptoxanthin-ß, and lutein that are also rich in complex B and B-6 vitamins. Well butternut squash is a favorite dish in our home and this is our favorite savory recipe we've developed over the years. Read More
Jamaican Pumpkin & Sweet Potato Soup
Nothing signals Autumn and holiday season better than the arrival of pumpkins on every menu. We bring you a slice of the Caribbean with this velvety smooth and savory classic Jamaican soup. Made with authentic Calabaza pumpkin, Boniato Yams, mild Scotch Bonnet Peppers, fresh herbs and finished with a touch of cinnamon & nutmeg. Read More
Brunswick Stew
The original recipe published in the Farm Journal's Country Cookbook in 1959 called for about 70 squirrels. Due to the lack of ardent squirrel hunters, we've replaced the meat with delicious smoked pork and chicken. Our recipe is a Southern classic and a fan favorite that will warm your soul. Read More
Corn and Crab Bisque
Our velvety smooth corn and crab bisque is the perfect marriage of Louisiana flavors. Made with a rich blend of fresh vegetables, sweet corn, crab meat, and seasoned with the perfect blend of fresh herbs and spices. Read More
Roasted Tomato Bisque
A wonderful creamy and zesty classic made with fresh roasted tomatoes, basil, onion & garlic. Topped with fresh basil and crumbled goat cheese. Read More
Try one of our delicious nutrient rich salads to compliment your carnivores feast.
Farmhouse Salad
Our farmhouse garden salad is prepared with fresh greens, cucumbers, red onions, grape tomatoes, a blend of shredded Monterrey Jack and Cheddar cheeses, and croutons. Served with our creamy Italian dressing Read More
Apple Pecan Feta Spinach Salad
Our Apple Pecan Feta Spinach Salad screams delicious and fresh. It is a favorite at the Thornton dinner table and it will be a great start to your special event. Read More
Strawberry Pecan Spinach Salad with Maple Balsamic Vinaigrette
Fresh strawberries, baby spinach, glazed South Georgia pecans, with maple balsamic vinaigrette... How can you go wrong? Read More
Heirloom Tomato & Avocado Salad
This salad is to die for, but, we prefer you just eat it with a giant smile and know this Keto friendly dish is packed with flavor and healthy goodness. Made with fresh heirloom tomatoes, baby arugula, avocados, red onions, South GA pecans, and our house-made vinaigrette. Read More
Farmer’s Market Pasta Salad
Taking advantage of summer’s vibrant bounty from farmers' markets and our own garden this dish is made with penne rigate, fresh corn, heirloom tomatoes, zucchini, red pepper, green onions, peaches, and our house made vinaigrette. Read More
Pulled Pork
We season bone-in Boston Butts with our custom dry rub and slow smoke on pecan wood for 14 hours and hand pull just before serving. BBQ connoisseurs will appreciate the mix of inside meat and the flavorful outside (bark). Read More
Beef Brisket
We use grass-fed Certified Angus Beef and apply our custom blend dry rub, and slow smoke on pecan and cherry for 14 hours. We hand carve every piece and your guests will enjoy a combination of "lean and moist" slices. Read More
Turkey Breast
We’ve garnered quite a following for our Boneless Smoked Turkey Breast. We start with a large, select turkey breast and smoke it on hickory with our custom turkey rub. Like a prime rib, we slice our turkey just before serving. Read More
Pulled Chicken
We apply our 50-year-old family dry rub recipe and slow smoke boneless skinless chicken breast on pecan wood to a golden finish. The result is perfection for those who want a lean and moist alternative to beef and pork. Read More
Chicken Quarters
We apply our 50-year-old family recipe to our chicken quarters and smoke on pecan wood. Then we finish them on the grill with our South 40 BBQ glaze to bring the flavors to golden perfection. We offer a mix of breast and leg quarters. Read More
*Tennessee Pork Rib Chops
This glorious piece of meat is the antithesis of tofu! Imagine a full rack of rib bones, with three different muscle groups clinging to them, slathered with our Southern Peach dry-rub, slow smoked to tender juicy goodness, sliced to a 14 oz. 1" thick chop, and then finished on a hot grill with our Georgia peach glaze. *A South 40 Smokehouse signature dish. Read More
Frenched Rack of Lamb
Our magnificent Rack of Lamb is sure to please even the most discriminating tastes! Succulent Frenched Rib Lamb Chops all on a single, tender, juicy rack. To ensure the freshest product, we smoke on-site and slice right at serve time. Read More
*Honey Glazed Smoked Ham
Few things bring families together at special occasions than a perfectly prepared holiday ham. We slow smoke our bone-in spiral sliced hams on hickory wood for that deep hickory flavor, then we apply our made from scratch orange blossom honey glaze with brown sugar. For the big finish, we hand fire every ham to caramelize the glaze. It's not uncommon to want to lick the serving plate. *A South 40 Smokehouse signature dish. Read More
*Baby Back Ribs
After many years on the competition circuit and cooking thousands of pounds of Baby Back Ribs every month for the past five years, we have perfected our world class ribs. *A South 40 Smokehouse signature dish. Read More
St Louis Spare Ribs
One of the most flavorful cuts of pork on our menu. We season our fresh St Louis cut spare ribs with our custom blend of spices and slow smoke on hickory wood for about 6 hours and finish with our South 40 Smokehouse rib glaze. Read More
Giant Beef Short Rib
Not to be outdone by any item on the menu, the mighty beef short rib comes in many forms and there's nothing short about ours. We serve a true Texas style 9" bone Plate short rib. These are the biggest and meatiest of the beef ribs. Read More
Texas Beef Sausage Links
We proudly serve an authentic all beef sausage made by Meyer's Sausage Company in the Texas Hill Country. It is slow-crafted in small batches, then it’s naturally smoked over Texas hardwoods. Never hurried, never compromised. With no MSG, fillers or cereals. Just real, authentic meats crafted the old-fashioned Texas way. Bold. Hearty. And so satisfying. Read More
Texas Hot Links
Our coarse-ground Texas hot links are made up of 50% beef and 50% pork with lots of black and red pepper. This authentic sausage is straight from the Texas Hill country and will have you dreaming about bluebonnets and yellow roses. Read More
Georgia Sausage Links
We are proud to serve Georgia’s finest premium sausage made from prime cuts of pork and made by Sunset Farms Foods, founded in 1918 in Valdosta, GA. Our Georgia Sausage has a classic southern flavor with just the right amount of mild heat, sweet, garlic, and sage. We slow smoke this sausage and finish it on a hot grill with our secret Asian sweet heat glaze and slice it into the perfect bite size goodness. We offer this sausage in a Texas Style Cracked Pepper, Jalapeno, or Mild. It is available sliced or in 5" links. Read More
Stuffed Cornish Hens
Cornish Hens stuffed with wild rice, cranberry, and apple stuffing and roasted with an apple cider glaze. Read More
Cherry Wood Smoked Prime Rib
A Certified Angus Beef ® 12 Oz prime rib slow smoked on cherry wood and seasoned with our custom English Prime Rib dry rub. Served with home-made horseradish cream sauce and topped with crispy onion straws. Read More
Whole Hog
When you want the ultimate in BBQ catering our whole hogs are all the rage. We offer a wide range of cooking styles and presentations to suit your event and tastes. We source locally grown fresh hogs and cook them as close to competition BBQ quality as possible. Cooking a whole hog properly is a lengthy process in excess of 24 hours straight from sourcing, prep, loading into our smoker, careful tending of the heat, flavor profile, and color throughout the cook process, prep of our deluxe farmhouse garnish, transportation, delivery, setup in our mobile cooker to maintain proper food safety temperatures, and finally setup at your event location and served under heat lamps. Your guests will have the benefit of meat flavors from the entire hog. Our whole ... Read More
Brisket Quesadillas
This is no ordinary quesadilla. We take our authentic Texas style beef brisket slow smoked on pecan and cherry woods and add our Texas style BBQ sauce, smoked Gouda cheese, a little pico and cilantro. Then we grill the fajitas to a golden crispy perfection. Read More
Steak & Chicken Fajita Bar
From their humble beginnings as far back as the 1930's, the Spanish referred to the nickname "fajitas" as a dish the ranch hands cooked with throwaway cuts of meat in South and West Texas. During cattle roundups, beef were butchered regularly to feed the hands. Throwaway items and meat trimmings such as skirt were given to the Mexican vaqueros (cowboys) as part of their pay. The first commercial fajitas started in the tiny town of Kyle just south of Austin 1969. Our chefs marinate skirt steak and chicken, then season it in the authentic West Texas tradition. Served with all the trimmings; grilled onions, fresh guacamole, shredded lettuce, pico de gallo, grated cheese, sour cream, tortillas, chips and salsa. 50 Person Minimum Read More
Texas Fajita Bar
Mesquite-grilled Steak, Chicken, sauteed Wild Caught Georgia Shrimp, and Pulled Pork (carnitas). Served with all the trimmings; grilled onions, fresh guacamole, shredded lettuce, pico de gallo, grated cheese, sour cream, tortillas, chips and salsa. 50 Person Minimum Read More
Lomo Saltado with Aji Sauce
Our family is a blend of American, Peruvian, and Chinese. Lomo saltado, with its blend of Chinese stir fry technique and Peruvian tastes, its cultural blending, was a useful metaphor for the mixing of official Peruvian culture in the early twentieth century. Peru, like many other Latin American countries, celebrated the mixing of peoples and cultures. The gold rushes in California and Australia led to the Pacific becoming a superhighway of trade and migration. With that came a boom in commercial agriculture along Peru's coast. Lomo saltado has evolved to symbolize that ideology and its culture. Combine this dish with Peruvian Aji Sauce and you will want to call your travel agent. Read More
Pollo a la Brasa
The history of Pollo a la Brasa, also known as Peruvian chicken, is as inspiring as its incredible taste. A Swiss farmer living in Peru in the 1950s was losing his farm and couldn’t sell his chickens fast enough. He and his cook created a special marinade and grilled the chicken over Peruvian mesquite, then opened his home to everyone to come and eat all you can. The success and popularity of the dish eventually caused neighboring restaurants to fail. He lost his farm but created a dish that changed the economy. Because of the mass consumption of this food, Peru created a day to celebrate it each year, the 21st of July, the official Day of Pollo a la Brasa.
We fell head over heels for Peruvian Chicken while ... Read More
Smokehouse Burger Bar
Handcrafted gourmet burgers are a lifelong passion of ours at South 40. We start with custom crafted 1/3 LB all natural grass-fed Certified Angus Beef patties. The secret is in the smoke. We smoke our burgers low and slow on hickory wood for an incredible rich flavor you just can't achieve on a grill. Our build your own burger bar comes with all the fixings; lettuce, tomato, red onions, grilled onions, pickles, cheese (Maytag Blue Cheese, Smoked Gouda, or Cheddar), condiments, and served on fresh baked brioche buns. Gluten free buns are available. Read More
Smokehouse Slider Burger Bar
Handcrafted gourmet burgers are a lifelong passion of ours at South 40. We start with custom crafted all natural grass-fed Certified Angus Beef patties. The secret is in the smoke. We smoke our burgers low and slow on hickory wood for an incredible rich flavor you just can't achieve on a grill. Our build your own burger bar comes with all the fixings; lettuce, tomato, red onions, grilled onions, pickles, cheese (Smoked Gouda & Cheddar), condiments, and served on fresh baked brioche slider buns. Gluten free buns are available. Read More
Roasted Chicken Provençal
Put some South in your mouth y'all with this classic dish from the Southeastern region of France. We make this dish with all natural bone-in skin-on chicken to savor the flavor. Made in the traditional French style seasoned with herbs de Provence – a blend of aromatic fresh herbs that are native to the Provence region and roasted with olive oil, garlic, lemons and a dry Vermouth. Let's just say we've got some skin in the game. Read More
Jerk Pork Medallions with Mango Chutney
Cum wi get togetha an feel alright. This is an authentic Jamaican recipe from mi bredren Chef Kalu inna Ocho Rios. We fell in love with this dish on vacation and had to share it. Pork loin seasoned and marinated with our house-made jerk marinade for 24 hours, then finished on a wood-fired grill. We often serve this dish with our house-made mango salsa and roasted potatoes. Ya Mon! Read More
All of our steaks are cut from grass-fed Certified Angus USDA Prime Beef and are cooked on site.
Ribeye Steak
The delicious ribeye steak, if you weren't raised right, is also known as: beauty steak, Delmonico steak and Spencer steak. We hand-cut our 12 oz ribeye steaks and grill 'em on site. All of our steaks are cut from grass-fed Certified Angus USDA Prime Beef, seasoned, and seared on a hot grill, then finished in our smoker/oven with mesquite wood. Read More
Top Sirloin Steak
The proper name for the sirloin is the Beef Loin Sirloin. The Beef Loin is what is called a "primal" section of beef, and the Sirloin is a "sub-primal" section. There are as many interpretations on the origin of this cut as a fishing story whispered around the room. Perhaps the tastiest of the tender cuts is the sirloin steak. All of our steaks are cut from grass-fed Certified Angus USDA Prime Beef, seasoned, and seared on a hot grill, then finished in our smoker/oven with mesquite wood. Read More
Mesquite Grilled Flank Steak
A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. We marinate our flank steak South Texas style, then grill to perfection on mesquite. Read More
Filet Mignon
Filet mignon a.k.a filet de bœuf, is a steak cut of beef taken from the smaller end of the tenderloin. We refer to it as heaven on a plate. All of our steaks are cut from grass-fed Certified Angus USDA Prime Beef, seasoned, and seared on a hot grill, then finished in our smoker/oven with mesquite wood. This cut results in a lightly seasoned crust with an incredibly tender juicy center that is topped with our garlic and herb butter. Read More
Smoked Atlantic Salmon Fillet
It's okay, drooling is a perfectly normal reaction. Clearly you drifted into deep though about the antioxidant amino acid taurine or perhaps vitamin B12, vitamin D and selenium. We completely understand. Most of us know what an incredible source of healthy nutrition that Salmon provides. The fun part is making the most incredible entrée from it. We marinate our fresh salmon fillets with our custom blend of seasonings, then smoke them on cherry wood and finish with our house-made raspberry chipotle BBQ sauce. Read More
Louisiana Seafood Gumbo
Our rich Louisiana heritage gave us not only the foundation but the craving for seafood like no other food on the planet. We've been making this family recipe about 40 years inspired by my grandmother originally from Bush, LA and Chef John Folse. Read More
Shrimp and Okra Gumbo Bayou Teche
This gumbo or one similar to it is a classic most Acadian homes throughout the bayous and waterways connecting the communities along Bayou Teche in the heart of Cajun Country. Read More
Chicken and Sausage Jambalaya
This dish evolved from the Spanish settlers in the 1700s in New Orleans who brought their famous paella. Yaya is the African word for rice. Some of the traditional ingredients were not found in South Louisiana and the recipe was adapted to create this Cajun Classic. Read More
*Charleston Shrimp and Grits
This Low Country Classic dish stole my heart many years ago and after driving hundreds of miles up and down coastal South Carolina and Georgia in search of the ultimate Shrimp and Grits, we decided it was time to develop our own. We make this recipe with fresh Wild Caught Georgia Shrimp and stone mill yellow grits from Nora Mill. We guarantee you will need a few moments of silence to savor this incredible dish. *A South 40 Smokehouse Signature Dish. Read More
Lowcountry Boil
This classic dish needs little explanation, however, we love the rich history of our southern cuisine. Locally in South Carolina, you will hear it called Beaufort Stew, Beaufort Boil, or Lowcountry Boil, although it is most commonly referred to as Frogmore Stew – a delicious combination of boiled shrimp, sausage, corn and potatoes. The name Frogmore comes from the small town on St. Helena Island, near Beaufort, SC.
It seems that this seafood "boil" is a fairly recent recipe, not older than 60 years and more likely only about forty years old. According to Beaufort historian Gerhard Spieler, the kind of link sausage used in Frogmore Stew came to this area no earlier than the 1940s as a result of immigration (before then Beaufortonians used only patty-type sausage). Mr. Spieler believes ... Read More
At South 40, our meats are the king, but, we believe our sides are the queen of every meal. We work just as hard on every side dish to create world class quality.
*South 40 Baked Beans
Our South 40 Baked Beans are made with our original Hickory smoked 5 bean recipe. This is a very delicious savory bean recipe and not your typical southern baked beans drowning in brown sugar and molasses. We offer several options: Vegetarian, apple-wood smoked bacon, beef brisket, or pork. *A South 40 Smokehouse signature dish. Read More
Cowboy Pintos
These beans taste like you’re on the Chisholm Trail fresh from a cattle drive. They’re a bunch of work, but they’re worth it, for the flavor is straight from the Old West. Read More
Frijoles Refritos Refried Beans with Chorizo
As we all know, refried beans have become a fundamental component of nearly all Tex-Mex meals. What you may not know is that refritos means "well-fried" so they are not refried at all. We prepare our frijoles refritos the old fashioned way of northern Mexico in large cast iron skillet using pinto beans and our special blend of spices, onions, garlic, epazote, and some of the best chorizo we have ever tasted. We cook them in our smoker for several hours to add that smokey flavor before we mash them to blend the flavors to perfect dish. Read More
*Cuban Black Beans
In Cuba, it is rare for a meal to be served without frijoles negros (black beans) and rice. Cuban black beans and rice are the perfect complement to any meal, and offer a complete protein, so you’re getting a nutritional win too! What makes our Cuban black beans stand out from other black bean side dishes is the way we prepare them with our custom blend of fresh herbs and spices. One of the essential elements to the great depth of flavor in frijoles negros is the sofrito, or sauteed mixture of green pepper, onion, and garlic. *A South 40 Smokehouse Signature Dish. Read More
Black-Eyed Peas
The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries. It may have been introduced into India as long as 3,000 years ago, and was also a staple of Greek and Roman diets. We prepare this Southern Classic almost exactly the way our great grandparents did in Louisiana in 1870. Read More
*Southern Green Beans
Can you say phytonutrients? On the farm, we just call them string beans. Either way once we're done preparing this southern classic with smoked ham hocks, garlic, onions, and just the right seasonings, you could make a meal on them. You'll dream about the good ole days sittin' under the shade tree with a big dishpan snapping beans and spending time with family. *A South 40 Smokehouse signature dish. Read More
Haricot Vert
We've got the skinny on those "southern" French green beans. Perfectly sautéed, with EVO, butter, toasted almonds, garlic, shallots and this dish is the perfect complement to one of our mesquite grilled steaks. Read More
Honey Mint Glazed Carrots
Honey enhances the natural sweetness of carrots in this delicious and nutritious side dish. Read More
Braised Red Cabbage with Apples
This dish has its roots in the beautiful countryside of Germany. It beckons the crisp Autumn days of Octoberfest. We love it because it is a superfood and it's great year round. It may be a surprise to learn that 1 cup of chopped red cabbage has 56 percent of the recommended daily intake of vitamin C 33 percent of the recommended daily intake of vitamin A. Read More
Mac ‘N Cheese
Call the doctor, 'cause this dish will ignite your taste buds and make your heart go pitter patter. With this much creamy cheesy goodness and Penne Rigate pasta, you just might have a spell! This legendary mac is a fan favorite from central Texas to Washington DC and all the way south to central Florida. Read More
*Creamed Corn “Texas-Style”
Our slow cooked creamed corn will have you dreaming about bluebonnets and the Texas hill country. *A South 40 Smokehouse signature dish. Read More
Corn Maque Choux
Maque choux, (pronounced "mock shoe") is a vegetable side dish popular in south Louisiana. We make our dish with Savoie's Andouille sausage, Georgia wild caught shrimp, corn, onions, green/red bell peppers and tomatoes. All the ingredients are braised until they soften and we add hot sauce to enhance the flavors of the vegetables. This French Creole dish is rich in history and rich in flavor. Read More
Garlic and Herb Roasted Corn on the Half Cob (seasonal)
Another southern classic, we roast our corn on the cob in the husk in our smoker for a nice smoky flavor then apply our marinade of garlic butter and herbs, then grill it to perfection. Drooling is perfectly acceptable. Read More
Esquites “Elote-Style” Roasted Corn
Elote, or roasted corn on the cob, is a very popular street food in Mexico. It is customarily consumed on a stick, or by grasping the husk on the end as a handle. Another way of presenting elotes is by serving the cut kernels in a cup with all the delicious, butter, Asadero, Queso Fresco, chile de Arbol, sour cream, and other seasonings added and topped with fresh squeezed lime juice. In southern Mexico, this method is called esquites instead of elote. We fell in love with this dish and serve the esquites version. It’s off the chain folks! Read More
Coleslaw
It may come as a shock to know this Southern Classic began in New York by the flood of Dutch immigrants who brought their koolsla, meaning cabbage salad. We add a tropical fruit to sweeten this superb dish. Read More
Carolina Coleslaw
Crunchy cabbage, carrots, sweet onion, enhanced with a tangy apple cider vinegar sauce that is the perfect blend of slightly sweet, crunch, and tang. Our classic Carolina Coleslaw will have you ready for summertime parties, fireworks, and midnight canoe races. Read More
*Cranberry Pecan Broccoli Salad
Call Security, a Vegetarian slipped in the front door! We created this delicious broccoli salad dish for a multitude of reasons: it’s Vegetarian, it’s Paleo friendly, it’s delicious and it’s great for folks that just want a lighter option. This recipe is modeled after one of our favorite non-vegetarian sides only we leave out the crumbled bacon and add maple-glazed Georgia pecans like any civilized southerner would do. Then we toss it in our house made Hellmann's mayonnaise-based dressing. *A South 40 Smokehouse signature dish. Read More
Red Beans and Rice
40Some of the fondest memories of my childhood was spending time with my grandparents. My grandmother, Mimi, was born in Bush, LA in 1901. She learned from her parents the art of cooking all the traditional Cajun dishes and true to tradition, every Sunday night she would soak kidney beans. Monday morning she would chop a big batch of onions and other ingredients and add to the pot along with several ham hocs. As soon as we were done washing all the clothes and hanging them on the clothesline to dry, it was time for lunch. Our family recipe is about 125 years old.
New Orleans cuisine is not known for its health benefits, but red beans and rice could be the exception, as amino acids in the beans and rice ... Read More
Red Skin Potato Salad
The ruthless Spanish Conquistadors conquered Peru in 1536 and brought the first potatoes back to Europe. The first potatoes arrived in the Colonies in 1621. Missionaries brought them to Idaho and began growing them in 1836. Our home-style potato salad recipe will make our forefather's and the Inca proud. Read More
Garlic and Herb Roasted Potatoes
The word ‘papa’ is the Quechua term for potatoes. They were the principle energy source for the Inca Empire and are still today a principle diet of the Quechua people. There are over 2800 varieties known to have originated in Peru. Part of our Quechua family still proudly farms them today high in the Andes Mountains exactly as their Inca ancestors. We roast our delicious red potatoes with fresh garlic and herbs to compliment every meal. Read More
Roasted Sweet Potatoes with Honey and Cinnamon
What's not to love about this incredibly healthy dish? Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. Add a little honey and cinnamon... be still my heart! Read More
Roasted Root Vegetables
The perfect blend of red potatoes, sweet potatoes, rutabagas, carrots, parsnips, and beets tossed in olive oil and seasoned with fresh herbs and garlic cloves, then roasted to perfection. Read More
Garlic Mashed Potatoes
Consuming potassium helps lower your blood pressure and reduces your body's sensitivity to salt. Consuming potatoes also boosts your vitamin B6, or pyridoxine, intake. Vitamin B-6 helps support your metabolism -- it activates more than 100 enzymes, including proteins involved in metabolizing proteins, fats and carbohydrates. It also regulates your immune system to help keep you healthy and helps you produce neurotransmitters needed by your nervous system. Who knew? Read More
Baked Potatoes
From the mountains of Peru to the fields of Idaho, there's nothing like a world class steak with a loaded baked potato. We bake our potatoes on site at catering events and serve them plain or ask about our full potato bar. Read More
Baked Sweet Potatoes
36The sweet potato is only distantly related to the potato. The plant is a herbaceous perennial vine, but we know it as a delicious tuberous root vegetable. At South 40, we believe it should be served all year. Baked whole and topped with a little compound butter with cinnamon and nutmeg and you will experience heaven on a plate. Read More
Creole Dirty Rice
Some folks call it Rice Dressing, but most of us just call it Dirty Rice and might good eatin'. This is another Cajun classic we have cooked and enjoyed well over 50 years in our home. Read More
Mexican Rice
Mexican rice, also known as Spanish rice, red rice or arroz rojo is a side dish made from white rice, tomatoes, garlic, onions, and other ingredients. We make our Mexican rice in the traditional method made by sautéing the rice in a skillet until it is golden brown. Read More
Stone Ground Cheddar Grits
We proudly serve the South's finest stone ground yellow grits made from whole grain locally grown corn in the Sautee-Nacoochee Valley of North Georgia by Nora Mill Granary. These grits are made the old fashioned way by slowly grinding on a French burr millstone. We slow cook them for hours with a little heavy cream, a few special ingredients, and our favorite cheddar cheese. These grits are nicknamed "Dixie Ice Cream," for good reason. Read More
Spinach Madeleine
We all have that dish that makes a holiday complete. This dish has been served for 5 decades in our family at Thanksgiving and Christmas. In my college days at LSU, I could eat my weight in this dish when they served it at the Baptist Student Union on campus and when some of the church ladies served it before Wednesday night prayer meeting when I served at Eastside Baptist in Zachary back in the late 1970s. We owe credit to the recipe’s creator, Madeline Nevell Reymond, from St. Francisville, LA for this dish. At the time she was an inexperienced cook when she decided to use up a jalapeno cheese roll that she had in her refrigerator by adding it to a spinach dish she was preparing for ... Read More
Hamburger Buns
Slider Buns
White Bread
Texas Toast
When you want to keep things authentic, we offer our fabulous thick Texas Toast grilled on site. Read More
Jalapeño Cheddar Corn Muffins
Nothing goes better with Southern BBQ than old fashioned cornbread. These corn muffins add a little heat and cheesy goodness that is perfect with your meal. Read More
Dinner Rolls
These Parker House Style Dinner Rolls are the perfect complement to your meal when a slice of white bread is just not fancy enough. Read More
French Bread
We proudly serve authentic Leidenheimer French Bread from the heart of New Orleans. Read More
Save some room folks, 'cause let's face it, yer just not as sweet as you think you are until you've had one of our Southern Classic Desserts.
Apple Cobbler
Early American settlers learned to re-hydrate dried fruit and make pies and cobblers in Dutch ovens as they settled across the new world. This hearty dessert became the favorite dish to finalize any meal during round up season by cowboys. Read More
Blackberry Cobbler
Few things are better than fresh blackberries baked in a delicious cobbler. Whether you are settling a new colony or finalizing a business merger, we’ll be waiting for you at the end of your trail to sweeten up your palette. Read More
Lane Orchards Sweet Georgia Peach Cobbler
The verdict is in. This is one of the best peach cobblers we have tasted in many years. Using fresh peaches grown in Fort Valley, this is truly a local Georgia specialty that is fresh from the farm to you. Read More
Southern Pecan Pie
Our Southern Pecan Pie recipe will send your spirits soaring and take you back to simpler time. Read More
Banana Pudding
Our made from scratch banana pudding has been known to make a Southern Baptist get up and dance. Read More
New York Cheesecake with Dark Chocolate Ganache & Strawberry Sauce
When you want a superb dessert worthy of a fine dining restaurant, this is the dish. We make a dark chocolate ganache to compliment the sweetness of the cheesecake and top with our fresh strawberry sauce. Read More
*Bread Pudding with Rum Sauce
Our bread pudding is an old family recipe we developed over our many years of living in Baton Rouge, LA. A South 40 Signature Dish. Read More
New York Style Cheesecake with Fresh Raspberries
New York style cheesecake on a dark chocolate ganache, topped with a fresh raspberry sauce, and garnished with fresh berries and chocolate shavings.
Read More*Farmhouse Bread Pudding
This wonderful bread pudding became a family tradition at holidays and special occasions in our family. We think it is the ultimate comfort food with just the right bread texture, and the perfect blend of cinnamon, coconut, and topped with south Georgia pecans and vanilla sauce. A South 40 Signature Dish. Read More
Key Lime Pie
Our smooth, cool, creamy and refreshing key lime pie begins in the warm sun and sea breeze of the tropics. Ripe and juicy key limes are carefully selected and squeezed fresh. Our pies are made with fresh dairy products and a rich, moist graham cracker crust. Combine the finest ingredients, superior processing and a passion for authentic key lime pie, and you have something truly extraordinary. Read More
Fresh Baked Cookies
We offer a wide selection of fresh baked cookies when you need to offer an easy and delicious sweet treat to start or finish your meal. Selections include: Dark Chocolate Chip, White Chocolate Cherry Macadamia, Pecan Chocolate Chunk, Oatmeal Raisin. Read More
Chocolate MoonPie Minis
You know MoonPies are delicious. You know they’re the perfect combination of marshmallow, graham and chocolate. It all began in 1917 when a KY coal miner asked the traveling salesman at Chattanooga Bakery for a snack “as big as the moon.” Earl Mitchell reported back and the bakery obliged with a tasty treat aptly named MoonPie. From the frontlines to the home front, MoonPie was the comfort food the nation turned to during the heroic days of World War II. Today, they produce about one million per day. It’s a Southern tradition passed down from generation to generation. Read More
Caramel Pecan Brownies
Cue drool works! Simple yet a culinary sensation for any genteel sophisticated southern meal. The origins of the famed Brownie are a varied as a good fishing trip. Most evidence points to one source: Chefs at Chicago’s Palmer House Hotel, who created the tasty treat for the World Colombian Exposition of 1893 where it is still served today. Our house-made brownies are made with Ghirardelli Premium Chocolate, Toffee, Caramel, and toasted South Georgia Pecans. Read More
Cranberry Apple Walnut Crumble
Our house-made dessert with North Georgia Mutsu apples, fresh cherries, toasted oats, and walnuts baked into a cozy holiday classic. Read More
Sauces, condiments, and a few extras.
Kansas City-Style BBQ Sauce
The perfect balance of sweet and spice makes our KC Sauce a rich sauce and a universal favorite. A deep reddish-brown sauce with a zesty sweet-spicy taste. It's a robust sauce made with molasses, natural smoke and our special blend of spices and herbs. Read More
Lexington Pig Dip
The introduction of Heinz ketchup in 1876 was a major turning point in the history of barbecue sauce throughout the USA. The commercial availability of ketchup and the influence of vinegary and sweet flavors from German cooks led to three distinct regional BBQ Sauces. Enter the Piedmont-style or "Lexington Dip" — a reference to the city of Lexington, NC where the style is most abundant. Our house-made South 40 Lexington Pig Dip is the perfect blend of Apple Cider Vinegar, Brown Sugar, Heinz Ketchup, Crushed Red Pepper, Cayenne, Salt, & Black Pepper. Read More
Eastern NC Pig Dip
The introduction of Heinz ketchup in 1876 at the Centennial International Exhibition was a major turning point in the history of barbecue sauce throughout the USA. The commercial availability of ketchup and the influence of vinegary and sweet flavors from German cooks led to three distinct regional BBQ Sauces in the Carolina's. Where the Central Carolina's or Piedmont Region began experimenting with ketchup, the Eastern or Coastal Region of NC remained more pure to the oldest form of a tangy spiced vinegar sauce. Our house-made South 40 Eastern NC Pig Dip is the perfect blend of Apple Cider Vinegar, Brown Sugar, Hot Sauce, Crushed Red Pepper, Salt, & Black Pepper. Read More
Carolina Gold
Sprechen Sie Deutsch? South Carolinian's share many of the same traditions as their Northern counterparts with one big exception, mustard. Like the Lexington/Piedmont-style dip, German immigrants into the region of South Carolina over the past 250 years greatly influenced the evolution of this tangy smoked meat condiment. Our house-made South 40 "mustard-based" Carolina Gold sauce is thinned with vinegar and doctored with added spices for a zingy flavor. It is the perfect finish for pulled pork, chicken, and numerous other meat cuts. Read More
Malay Mayday Wing Sauce
Our Malay Mayday Wing Sauce is a hot chili-style sauce developed in Malaysia in 1908. It has 4 simple all natural ingredients secretly crafted into the perfect blend of sweet and spicy heat. We use this sauce as a wing sauce for our smoked wings, and it is the perfect glaze for fire grilled sausage and chicken.
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South Pacific Wing Sauce
Our South Pacific Wing Sauce is a mildly spicy and sweet Thai chili-style sauce. It's pinkish-red color and confetti-like specks of chili flakes make it a visually appealing condiment. Read More
A-1 Original Steak Sauce
Seriously, this stuff is made with tomato puree, vinegar, corn syrup, salt raisin paste, crushed orange puree, dried garlic, dried onion, celery seed and whatever else they decided to use. We really don't care. It's a fantastic steak sauce and we proudly serve it. Read More
Big Red
Big Red is a soft drink created in 1937 by Grover C. Thomsen and R.H. Roark in Waco, Texas and originally known as Sun Tang Red Cream Soda. It is generally classified as an American variety of cream soda which is almond in flavor, and it is the original "red cream soda." The name was changed to "Sun Tang Big Red Cream Soda" in 1959, and to "Big Red" in 1969 by Harold Jansing, then president of the San Antonio bottling plant, after hearing a golf caddy refer to the soda by that name. Read More
Iced Tea
Lemonade
Menu Last Updated: April 11, 2020