9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

J Bird January 2019 Encore 1200.jpg

Chef Jeremy Grandon has been in the restaurant game for over 2 decades.  His fine dining establishment, Jeremy Restaurant & Bar,  had a healthy 12-year run in Keego Harbor at the very location you'll find J-Bird Smoked Meats today.  It was named Restaurant of the Year by the Detroit Free Press the same year it opened.  No small feat.  Times change, tastes change, and people change.  A few years back, Chef Jeremy decided to move in a new direction.  Lucky us.  He  applied his knowledge garnered from the Culinary Institute of America and vast work experience to develop the perfect modern BBQ menu.  J-Bird Smoked Meats (formerly named Yardbird Smoked Meats) opened in 2015, and has been building steam (smoke?) ever since.  Jeremy's created a very special BBQ menu just for (revolver), including all your favorites, but every one with a uniquely J-Bird touch.  Come set a spell, feed yer face, get messy, and chat up some fellow BBQ lovers.  
Giddy up and reserve now!

Barbeque till you Burst Part 2
Chef Jeremy Grandon
- J-Bird Smoked Meats -

Friday, January 25th @  6pm & 9pm
Saturday, January 26th @ 6pm

$50 per guest
INCLUDED:  all food, sparkling water, sales tax,
and the best honky tonk playlist in the land
ADDITIONAL:  cash gratuity welcome & very much appreciated

-served friends & family style -

(dig in)
Boneless Sweet & Sticky Country-Style Pork Ribs

Smoked Ruby Red Trout
with shaved brussels, walnuts, and grainy mustard vin

Deviled Fried Chicken Thighs
with homemade blue cheese ranch & celery

Smoked Brisket
with Coffee BBQ Rub

- served with -

JB Buttermilk biscuits 
with whipped scallion butter

Mac & Cheese
with bacon & roasted cherry tomatoes

Creole Corn on the cob 
with house-made chili butter

Marinated Veggie Salad 
with pit-roasted beets, tomatoes, olives, cukes, chickpeas,
peppers, arugula. and queso fresco

Broccoli & Cauliflower
with caper-raisin vinaigrette

(finish up)
Bulleit Bourbon Bread & Butter Pudding
with rum raisin ice cream and boozy bourbon custar

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