The smoke from a wood-fire pit enhances meat with complex flavors and can create a smoke screen so that no one sees you eat an entire roast boar. Pig out with this Groupon.
Choose Between Two Options
- $15 for two Groupons, each valid for $15 worth of barbecue (a $30 value)
- $30 for two Groupons, each valid for $30 worth of barbecue for parties of four or larger (a $60 value)
Dive into plates of slathered ribs ($18.50 for a whole slab), catfish sandwiches ($5.75), or the half chicken sandwich dinner ($6.99). See the full menu.
Archibald & Woodrow's Barbeque
The lore surrounding Archibald & Woodrow's Barbeque is almost as thick and delicious as its eponymous sauce. After opening in 1962, Archibald & Woodrow’s Barbeque was just a mom-and-pop joint run by George and Betty Archibald. Legend even has it that in the early days famed football coach Bear Bryant frequented the eatery, no doubt leaving with the occasional hot wing tucked under his iconic houndstooth hat. Though they started small, half a century and three generations worth of experience have seen the Archibald family spread their recipes far and wide, gaining acclaim from The New York Times, Good Morning America, and Southern Living Magazine.
George's and Betty's successors still use the same hickory wood to add a smoky richness to their meat and sauce. This imparts crispiness to outer layers of rib slabs while leaving pulled pork moist and tender, like a beaux professing his love and shuffling to remain dramatically under the oscillating sprinkler. The staff serves their primary fare with bread and a choice of two sides—fried green tomatoes offer a tangy counterpoint to fried catfish, and slaw adds a creamy balance to the spicy flavors of half-chickens and hot wings.
The food is excellent, it is delivered very quickly. I would try the banana pudding. DeliciousChristina K., Yelp!, 4/22/13
The ribs were fall off the bone...with the more vinegary sauce that is characteristic of the south. The beans were great, as were the mashed potatoesVAfrong, TripAdvisor, 4/3/13