Gotta Get Some Dirty Smoked Chicken
Gluten-free Fried Chicken Thighs and Legs (drums) are rubbed with Chef Bob’s spiced Honey rub, smoked then chilled. When ordered, we drop the chicken in the fryer where the Honey caramelizes then we lightly toss Chef Bob’s Salt & Pepper Rub and it is the juiciest, Gluten-free fried chicken you will ever eat!
Dirty Smoked Chicken sold from 2 to 10 pieces with no sides or dressing to keep the price down. All sides, sauces, dips, etc. are extra.
During our product market research testing, 95% of the Dirty Smoked Chicken never made it out the front door! Try it yourself!
On our Barrington Farms street we call ‘the Creek,’ everyone loves our neighbor Tommie’s Chicken Buffalo Dip and is a huge hit at all our parties. So, when creating our original menu in 2016, we asked that her dip be part of our business and she gave us permission to use her recipe. So we named it after her!
Emery is Tommie’s husband and whenever she made Chicken Buffalo Dip, he would put it on anything edible as a vehicle to get the ‘dip’ into his belly! Em passed away before we opened in 2016 and to honor him, we took his favorite bacon cheddar burger and added Tommie’s Dip. We can see him smiling every time we make one. Love and miss you Em!
Emma was walking by the open door to Chef Bob’s office and glancing through the door, saw a draft menu and upon seeing ‘Moldy Pig’ said, “Dad, you can’t put that on the menu! Chef Bob calmly replied, “put what?” Emma replied “that! Moldy Pig? It’s disgusting!” Chef Bob laughed “well you made my point now come here and read it, then tell me what you think.” After reading, Emma said “Yeah, your right. Keep it! That looks good. When do I get to try it?”
Wil Charlton’s favorite toy was a little plastic cowboy named ‘Cranky Jones’ and his favorite food was a burger, no cheese. So, his Pop-pop, Chef Charles who was famous for making up names, was trying to get Wil’s attention on the beach and yelled, “Wilburgerjones!” The name stuck!
On Friday, July 8, 2016, our opening day, a couple walked in at 6:15 and upon being greeted, the gentleman said, “Nice menu. Here is what I want. A salad with lettuce tossed with Blue Cheese dressing, Blue Cheese crumbles, Cheddar Cheese, Bacon and a Medium well burger diced up on top.” Emma looked at him and said, “we don’t have that on the menu.” He said, “Well it should be! The owner is a Chef, right? So, let’s see what he can do!” He had the same salad every Friday for 3 months and when we updated the menu, we added his salad, The Ross!
In February of 2020 while her family was eating dinner, the mother asked Chef Bob as he stopped by the table “at work, every Wednesday’s lunch special at my office cafeteria is Buffalo Chicken Salad and it is mobbed. You got the Chicken, the great wing sauces and homemade Blue Cheese and it is Gluten-free so I can eat it. Why don’t you have that salad on the menu?” We added it the next day. Thank you, Amanda!
We received a phone order for a Teen Burger, Yellow American Cheese and fries. That was it, nothing more. When the mother came in for the burger, I asked “only a Teen burger?” She smiled and said, “we were ordering at the Chick-fil-a drive-thru when I asked Gabriel what he wanted and his reply was “Mom, I want my favorite burger!” She replied, “What’s that?” Gabriel said, “Chef Bob’s Teen Burger with cheese and fries.” So, as we sat in line for our Chick-fil-a order, we called you for this burger!” Well, it is still his favorite and we named it after Gabriel, so everyone knows.
Matt is a member of the Champions Community, the Titan’s Wheelchair sports and always had people taking his picture. When he would leave, we would pretend that there were paparazzi outside take his picture. You know when Matt arrives as he yells “Hey Bob!” We are truly blessed to have Matt as a customer and now a neighbor at Champions Place!
While testing a Philly-style Cheesesteak to add to the menu. Chef Bob added a homemade seasoned cheddar cheese sauce to this version of the Philly. As the man was finishing his lunch, Chef stopped by to get his feedback. He said, “I can describe this sandwich with one word. Another. I started with a big bite and as I ate the cheesesteak, I took smaller bites to make it last longer. When I finished, I just felt like I needed just one more bite. Another.” Other customers confirmed the sediment and we haven’t changed a thing since!
New York Style with buttered Rye griddled, homemade Russian Dressing, Swiss Cheese, Pastrami or if available, Smoked Corned Beef Brisket, Sauerkraut!
Tara Reuben, named after my sister-in-law, Tara Charlton, is any Reuben style with no Butter so, the Rye bread is just toasted on the griddle!
New York Style with buttered Rye griddled, homemade Russian Dressing, Swiss Cheese, Smoked Turkey and Sauerkraut!
Buttered Rye griddled, homemade Russian Dressing, Swiss Cheese, Smoked Turkey and Coleslaw!
Chicken Thighs and Legs (Drumsticks) with a spiced honey rub are smoked then fried to order. During our market research, most of the chicken never made it out the door.
Our Miami Cuban is based upon a Traditional Cuban that consists of yellow mustard, pickles, Mojo Pork, ham and Swiss cheese
Chef Bob’s original creation came to be as we ran out of pork but we had smoked Turkey breast. The customer Paul, said he would try it and while he ate it, he used our Flying Mayo to dip and BAM! New Cuban! Just like it’s island cousin, a Traditional Cuban but with Smoked Turkey Breast and our Buffalo Flying Mayo then pressed.
Chef Bob’s original creation is exactly like a Traditional Cuban but with ingredients found in Louisiana Creole that consists of Creole Honey Mustard, pickled Okra, Spiced BBQ Pork, Andouille Sausage, Cheddar Cheese and our Buffalo Flying Mayo then pressed.
In honor of my friend, Alan who is a member of the Sioux Nation, Chef Bob created this Cuban with Smoked Corned Beef Brisket. The Dakota Cuban consists of spicy brown mustard, pickles, Smoked Corned Beef Brisket Mojo, ham, Smoked Gouda Cheese and a horseradish sauce then pressed.
Charlton’s Delivery Service
Online orders only, $25 Min Order, Free Delivery in Delivery Area
All food delivered by the Charlton Family and Staff
No Gratuity is added to your bill so, we leave that up to you
Call-in or Order Online today at www.cgt.mobilebytes.com
Charlton’s Grill and Tap is still has a limited menu available on Fee-based food delivery services UberEATS, Grub Hub and Door Dash but we are not held responsible for those who will be delivering your food.
Information Regarding Chef Bob’s Operation
We are Gluten-Friendly, not gluten-free so however unlikely, cross-contamination could occur.
No Peanuts or oils are used in cooking or in any cooking process.
Please inform Chef Bob of any food allergies. Precautions and changes to cooking processes can ONLY be implemented if we are aware of a potential situation.
Almonds are ingredient for one (1) specific entrée, kept in sealed containers, added only upon creation of the dish and can be removed upon request.
Fried Cod and Onion Rings are the ONLY gluten fried items cooked in the fryer with our Gluten-free French Fries, Tater Tots and Potato Chips. When we are informed of a customer identifying as Gluten-free, for medical or personal reasons is irrelevant, the Gluten-free French Fries, Tater Tots and Potato Chips are cooked in our Gluten-free chicken fryers.
Chef Bob usually comes to the table to meet and talk with neighbors who have a food allergy. If there are any questions about Gluten-Friendly menu items, food allergies and the ingredients used to create and prepare our foods, walk-in any Wednesday through Sunday after 2 pm or call Chef Bob Charlton at (770) 442-9005.
So, why is this important for you to know?
Well, some reviewers (whom never set foot in our restaurant) have been critical of our food preparation, cooking process, our lack of awareness on cross-contamination potential, etc. for the purpose of steering you away from trying our restaurant.
Chef Bob is a culinary-trained Chef, his wife and neighbors are Gluten-free with one person actually allergic to Chicken. So if you think that making your neighbors sick or dead is the best way to build a strong, repetitive Neighborhood-focused restaurant … then …