Barbecue is often heralded as the best combination of meat and fire since jerky candles. Eat a variety of fire-formed meats with today's Groupon: for $12, you get $25 worth of slow-simmered barbecue, frosty brews, and Southern fare at Red Hot & Blue, valid at either the Annapolis or Waldorf, Maryland locations.
Red Hot & Blue draws from many corners of the Southern map to bring together a mix of barbecue, seafood, salads, and traditional Southern fare. Meats are prepared in the traditional smokehouse style, slathered in sauce or rubbed in dry spices, before being put to bed over smoky hickory for 12–14 hours, the optimal amount of sleep recommended by both meat doctors and teens. Tiptoe the Mason-Dixon line with sides and appetizers, such as deep-fried hush puppies ($2.49), catfish fingers ($7.49), or an onion-ring loaf ($6.49), before calming multiple-personality carnivores with brunswick stew, loaded with pulled pork, pulled chicken, beef brisket, potatoes, corn, onions, and tomatoes slow-cooked in a spice blend ($3.99 for cup; $6.99 for bowl).
The meaty mélange encompasses three ways to order ribs ($22.99 for full slab; $15.99 for half slab): wet—slathered with mojo mild barbecue sauce, dry—rubbed with a blend of Memphis-style spices, or sweet—dripping with a more sugary sauce and a never-ending stream of compliments. Marriages of major ingredients ensue in the gumbalaya, tying the knot between gumbo and jambalaya ($13.99), and the All-In burger, which piles pulled pork and onion ring straws atop a juicy beef patty, smothered in cheddar cheese and mild barbecue sauce ($9.99).
Buoy barbecue-weighted bellies with one of seven wine varieties, specialty cocktails, or any of Red Hot & Blue's premium drafts, including their RH&B Brew, Flying Dog, Yuengling and seasonal Sam Adams. This Groupon is not valid with happy hour or other limited-time offers.
Red Hot & Blue
Founded three decades ago by a group of friends that simply wanted barbecue, jazz, and a place to sit, Red Hot & Blue grew from its original Arlington location to the robust chain it is today, spreading southern flavors and hospitality to the north. As hickory smoke wafts from kitchen grills, chefs slather sweet barbecue sauces and massage dry spices into ribs, pork, and brisket slow roasted for hours until melty and tender. The sound of classic blues tunes drifts from speakers, and the paraphernalia of the genre's greatest talents bedeck every inch of the walls, from instruments wielded by famous hands to the rock on which Mamie Smith stubbed her toe before emitting the world's first blues croon.:m]]