Come hungry. Come early. We cook until we run out.

At Sacred Ground, the fire is the foundation. Every morning at 5 a.m., Derek lights the

fire in his 1,000-gallon wood-burning offset smoker — a smoker he built himself — and

he and our pit crew tend it through a 14 to 18-hour cooking day, every single time we’re

open. No shortcuts. No apologies.

The wood matters here. Derek burns a hand-selected blend of local pecan, red oak, and

hickory — each wood chosen for the depth and character it brings to the smoke.

Derek sources 100% prime beef for his jumbo briskets and tri-tips, then hand-grinds the

brisket trimmings in-house for our burger and sausage program. Nothing goes to waste.

Everything has a purpose.

For our pork ribs, pulled pork butts, and pork belly, we use a premium mix of prime and

Duroc pork — a heritage breed known for its exceptional marbling and flavor. Our St.

Louis Style ribs are seasoned with signature blend, smoked, then finished with glaze of

SGB red bbq, apple cider vinegar, and brown sugar.

We also smoke all-natural turkey breasts and our signature “dino bone” beef ribs.

Beyond that, rotating meat specials appear throughout the season — driven by what

Derek finds that week and what the pit inspires.

Sacred Ground has earned a 2025 MICHELIN Bib Gourmand distinction, recognizing

exceptional quality at great value — a rare honor for a barbecue joint, and one we wear

proudly. As one writer put it, Sacred Ground is “the best overall and complete barbecue

joint in Mississippi and arguably one of the best in the South.”