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Celebrate Thanksgiving with Lucille’s Smokehouse Bar-B-Que

11.17.20

This year, small gatherings with family and friends for Thanksgiving will be an extra special time and Lucille’s Smokehouse Bar-B-Que offers a complete meal to allow you to enjoy Thanksgiving dinner without the hassle of cooking.

Guests can order online and pick up their complete meal that feeds 10 – 12 people for $209.99. Choose from a whole smoked turkey, sliced smoked turkey, sliced smoked ham with Coca Cola glaze or a combination of turkey and ham. A variety of sides are included as well as housemade biscuits and apple butter and a whole sweet potato pie. Extra sides and pies are available for pre-order too. The entire meal is cooked and ready to heat and do allow 2 – 3 hours for reheating. Guests who pick up their meal on Wednesday, November 25 will receive a $20 bonus card to use from November 27- January 31, 2021.

All Lucille’s locations will be open for Thanksgiving Day, with limited seating and reservations can be made online. Guests can choose between a smoked ham or smoked turkey dinner or a turkey ham combo meal, with all the fixin’s including housemade biscuits and apple butter, garlic mashed potatoes, Southern stuffing, mashed sweet potatoes, giblet gravy, seasonal vegetables and cranberry sauce with a slice of sweet potato pie for dessert. Dinner for adults is $29.99 and kids are $14.99.

This holiday season you can give the gift of slow-smoked deliciousness for that special barbecue lover in your life with Lucille’s gift cards. Beginning now, online purchases of gift cards are 10% off. In restaurant purchases of $50 gift cards or more will receive an extra bonus card which is redeemable from January 1 – February 28, 2021.

Available now, Lucille’s will introduce a Southern Jamboree of limited-time-only new menu items that include a selection of festive new cocktails, mouthwatering entrees, indulgent sandwiches and a new dessert.

The menu items include Chimichurri Top Sirloin, chargrilled to order and topped with housemade chimichurri sauce, Louisiana Hot Link Bacon Sandwich with seared hot link, crisp bacon and sauteed peppers and onions, pepper jack cheese and mustard slaw on a grilled potato bun, Ham, SMAC & Cheese Melt with Southern Mac & Cheese, smoked ham and even more cheese on grilled Texas toast, and the return of the Hatch Green Chile Pulled Pork Melt with slow-smoked pulled pork, hatch green chile seasoning and topped with roasted Hatch chiles, pepper jack cheese and spicy ranch on grilled Texas toast.

Finish your meal the new new Deep-Fried Brownie Supreme that starts with an Oreo® cookie-battered brownie, lightly fried and topped with vanilla bean ice cream, strawberries, brownie crumbles, whipped cream and drizzled with chocolate sauce.

Highlighting the Southern Jamboree cocktails is the new Barrel-Aged Manhattan with Maker's Mark Bourbon, Carpano Antica, Heering Cherry Liqueur and black walnut bitters. This handcrafted cocktail is mixed and aged in white oak whiskey barrels that have been charred on inside to give the cocktail a richer, smoother taste with a strong oaky finish.

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Reyn Spooner Warehouse Sale in OC

11.17.20

The official Reyn Spooner Warehouse Sale is here in Santa Ana! Starting Thursday, November 19 through Sunday, November 22 from 10 a.m. to 6 p.m.

Save on your favorite classic men's Hawaiian tees in both the classic fit and slim fit. Shop styles from short sleeve button-ups, long sleeve button-ups, t-shirts, long sleeve t-shirts, boardshorts, walkshorts, collared shirts and much more!
 
Tickets (FREE) are required for each customer over the age of 15 years (max 100 customers per hour). Minors do not need a ticket, but must be accompanied by an adult. We have made a 75% reduction in our sales floor occupancy.

Limit only (1) ticket per customer. Customers who purchase more than one ticket (for different dates/times) will forfeit all tickets.

You will have (1) hour to shop beginning from the start time listed on your ticket. (eg. 10 a.m. ticket must checkout by 11 a.m.).
1400 Village Way in Santa Ana.

 

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