$15 for $30 Worth of Barbecue at Fat Jack's BBQ

Philadelphia

88% of 382 customers

Give as a Gift
Over 600 bought
Limited quantity available

In a Nutshell

  • Ribs, brisket & pulled pork smoked over Tennessee hickory wood for up to 18 hours
  • Winner of more than 15 awards

The Fine Print

Expires Feb 1st, 2012. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Not valid for the purchase of alcohol. Dine-in and carryout only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Meat seems naked without barbecue sauce, which is why when restaurants run out, they simply serve racks of ribs wrapped in Angora sweaters. Protect meat's modesty with today's Groupon: for $15, you get $30 worth of barbecued meats, sandwiches, and sides at Fat Jack's BBQ.

Fat Jack's BBQ sates carnivorous cravings with a menu of smoke-kissed chicken, pork, and beef. The experienced meatsmiths smoke their quarry over Tennessee hickory wood for up to 18 hours, resulting in a dish so tender it may slide off the bone the way a greased watermelon slides down a mail chute. Fingers and tongues bathe in the homemade barbecue sauce of half of a hickory-smoked chicken ($6.49), and a full slab of St. Louis ribs ($18.99) comes smothered in sauce or dry-rubbed with a blend of spices. Diners grab hold of the mighty Texas-beef-brisket sandwich ($6.99) to anchor themselves down in case of a sighting of the grilled southern sausage, pulled pork, and coleslaw of the Tennessee Tornado ($6.99). Any savory selection can be accompanied by macaroni and cheese, fried corn on the cob, or a bouncy tune played on a xylophone made of ribs.

Fat Jack's BBQ

Fat Jack's BBQ’s proprietor Glenn Gross has always been passionate about barbecue. Starting at the age of 11, Glenn manned the grill at family cookouts, fine-tuning his technique and flavors over the years. He eventually brushed aside career paths in dentistry and music to claim his favorite job title⎯pitmaster.

In order to develop the combination of meats, rubs, and sauces that Fat Jack’s uses to this day, in the early ’90s, Glenn traveled to the nation's barbecue meccas—Texas, the Carolinas, Kansas City, and Memphis. He learned how to create dishes such as Carolina pulled pork, St. Louis–style ribs, and Texas beef brisket. Now, his rich blends of spice rubs and notes of smoke have won him more than 200 national and local awards including being winner of Burger Brawl 2013 - Best Burger in Philly, 3rd overall Best Burger in the World Food Championships, and being featured on Destination America's BBQ Pitmasters.


Reviews

The pork was melt in your mouth delicious, the brisket was nice and juicy, and the ribs fell off the bone.

Jacki V., Yelp, 4/25/11

Tips

  • “The soda machine is fun, the good is great”

  • “The customer service was good and the food great.”

  • “Fabulous food, friendly people, I would definitely recommend eating there.”

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    Philadelphia

    10090 Roosevelt Blvd.

    Philadelphia, Pennsylvania 19116

    215-613-7091

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