“The Whole Shebang” Thanksgiving Dinner for 6-8

Heritage turkey is brined and then smoked low and slow over post oak on a rotisserie-style J&R Oyler for approx 4 hours. The tender and juicy meat is delivered to you vacuum sealed for easy reheating.

The pan gravy is made special every Thanksgiving with rich, housemade stock, smoked beef tallow and leaf lard, and seasoned with cane vinegar and thyme.

Savory cornbread is layered with richness from our smoked hogfat.

Pimento Mac & Cheese is seasoned with the amazing and classical southern flavor of pimento.

Loaded Potato Mash: This crave-worthy side is the perfect accompaniment to any meal. We slowly boil the potatoes until tender and then gently roll the potatoes with our favorite baked potato toppings – sour cream, cheddar cheese, bacon bits (AND bacon fat!), and green onions. We serve the mash warm in our restaurants but also enjoy it cold, straight out of the fridge!

Korean Braised Greens: This not-so-subtle, side dish is a flavor bomb of spicy gochujang and southern braised greens. It warms the soul and excites the senses. Texas Monthly BBQ Editor Daniel Vaughn praised these greens as being “the best barbecue side dish in Texas’!!!!

Moroccan Glazed Carrots: These expertly prepared carrots are cooked low and slow in a spiced braising liquid that reduces to glaze perfection and coats each tender carrot with Moroccan flavor, making this the ultimate transcendent bite! In the words of Daniel Vaughn, “Come to Feges BBQ for the sides, stay for the meat!

Iraq War veteran Patrick Feges (pronounced “FEE-jis”) caught the BBQ bug while recovering from injuries sustained in combat, and he perfected his barbecue technique while cooking in some of Houston’s top restaurants. His wife, Erin Smith, is also a classically-trained chef and sommelier, and after she took home the win on Food Network’s “Chopped” in 2016, the duo decided to use the prize money to open their own Houston BBQ restaurant. Feges BBQ was born in 2018, and it was an immediate smash hit. A second location is now open, and Texas Monthly has named it one of the state’s 50 best BBQ joints.