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Monday – Friday

4pm – 7pm

OLD GLORY Brunch

Saturday – Sunday

11am – 3pm

Chef Mel is in the Kitchen Creating Down Home Weekend Cookin’!

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An Old Glory Thanksgiving!

Pick Up: Wed. November 22, 2017

All items are fully cooked! All you need to do is follow our easy reheating instruction provided at pick up.

Click here to pre-order your Old Glory Thanksgiving feast now!

Thanksgiving Feast Pre-Order Menu

Smoked Turkey

Brined for 24 hours, hand rubbed and smoked in house over hickory and oak for a golden flavor and a golden color. Includes 1 pint of house made turkey gravy. Average pre-cooked weight 12 lb. Serves 10-14. $60.00
Add an orange maple glaze $5.00

Smoked Ham

This boneless carving ham is cut from select outside muscles then smoked in house to maximize flavor, tenderness and presentation. Includes 1 pint of house made red eye gravy. Average weight 6 lb. Serves 6-8. $60.00
Add an orange-maple glaze $5.00

Roasted Butternut Squash Soup

Thick and creamy with just the right touch of smoke and fall flavors. 1 qt. Serves 4. $12.00

Smoked Sausage & Apple Dressing

Succulent and savory house smoked sausage diced and mixed with fresh sautéed apples, vegetables, house made chicken stock and hearty club style bread cubes. 1 qt servers 4-6 $11.00

Gluten Free Cornbread Dressing

Savory blend of cornbread, onions, celery, & spices. 1 qt serves 4-6 $12.00

Maker’s Mashed Sweet Potatoes

Our house recipe of sweet potatoes, cream, butter and fall spices with a splash of makers mark bourbon. 1qt serves 4-6 $10.00
Add marshmallow topping $2.00
Add pecan crunch $2.00

Creamy Mashed Potato

Golden yukon potatoes blended with cream and butter. 1qt serves 4-6 $10.00

Mac & Cheese

Just like grandma used to make it! Four cheese melted to perfection over macaroni pasta that will keep everyone asking for more. 1qt serves 4-6 $10.00

Collard Greens

Fresh cut collard greens simmered in housemaid chicken stock with a touch of heat and vinegar. 1qt serves 4-6 $10.00

Cointreau Cranberry Relish Sauce

Fresh cranberries sweetened with cane sugar, valencia oranges with a touch of cointreau. 1qt serves 6-8 $10.00

Roasted Rainbow Glazed Carrots

Rainbow carrots in an maple-ginger glaze. 1lb serves 4 $11.00

Southern Style Corn Bread

16 pieces (2”x2”) served with peach butter $10.00

Gluten Free Corn Bread

16 pieces (2”x2”) served with peach butter $12.00

Turkey Gravy

Traditional pan gravy made with roux, stock and pan drippings.
1pint $6.00
1 qt $10.00

Red Eye Gravy

Smoked ham drippings with coffee.
1pint $6.00
1 qt $10.00

Chocolate Bourbon Pecan Pie

9in serves 6-8 $24.00

Pumpkin Pie

9in serves 6-8 $24.00

click here to pre-order your old glory thanksgiving feast now!

Smoked Chicken Thighs

Makes 8 Boneless and Skinless Chicken Thighs

1 gallon Water
1 cup Salt
1/2 cup Molasses
1/4 cup Dry Thyme
1/4 cup Dry Basil
1/4 cup Dry Oregano
2 cups Poultry Powder

First mix Water, Molasses, Thyme, Basil and Oregano in a pot and bring to a boil or until salt is dissolved.

Then place brine in refrigerator until cool. (You can also make the brine a day ahead if you want.)

Place Chicken Thighs in brine for at least 4 hours or overnight.

Remove Chicken from brine and wash off and pat dry with paper towel.

Then rub thighs with poultry powder and sent on racks inside smoker.

Smoke at 275 F over Hickory for about 2 hours or until and internal temperature of 165 is reached.

Old Glory BBQ’s Sweet Potato Mash Recipe

10 lbs roasted sweet potatoes
1 & 1/2 qts heavy cream
1/2 lb brown sugar
1 cup molasses
1 T hot sauce
1 T ground nutmeg
1 T kosher salt
1/2 cup Makers Mark Bourbon

Roast sweet potatoes in a 350 degree oven for about 30 minutes. They should be soft to touch.

Let sweet potatoes cool slightly, then peel. Place potatoes in a mixer with paddle attachment let run on medium to low speed.

Add in remaining ingredients. If you like your sweet potatoes to have a little more kick you always add more Bourbon to your liking.

Click here to view the video tutorial

Old Glory BBQ’s Smoked Kielbasa Stuffing Recipe

2 lbs smoked Kielbasa diced
1 loaf Texas Toast diced
3 stocks celery diced
1 med Spanish onions diced
3 ea garlic minced
2 qts chicken stock
1 T dry oregano
1 T dry thyme
1 T dry rosemary
2 t black pepper ground
1 t salt

Large dice the Texas toast and let set out in a bowl over night so it can day out.

Small dice smoked kielbasa, celery and onions. Then place in a hot saute pan with olive oil. Cook until celery and onions are soft.

Let the kielbasa mixture cool and mix with with texas toast adding the rest of the ingredients.

Either place inside turkey or cook separately in a pan.

Cook at 350 for 30 minutes.

Click here to view the video tutorial

 

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Find Us!

3139 M St. NW
Washington, DC
20007
202.337.3406

Hours

Sun - Thurs:
11:00am - 2:00am
Fri & Sat:
11:00am - 3:00am

Kitchen

Sun - Thurs:
11:00am till 11:00pm
Late Night:
11:00pm till 1:00am

Fri & Sat:
11:00am till 11:00pm
Late Night:
11:00pm till 1:00am