Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
When Joe Johnston realized that he wanted to open a barbecue joint, he performed what might be the most delectable research of all time: he visited numerous barbecues to get an idea of what he wanted his to be like. He got a sense of the locations he preferred—older brick buildings full of character—as well as the cooking methods and service systems that yielded the tenderest meats. His investigation finished, he opened Joe's Real BBQ in his hometown of Gilbert, Arizona with the help of his business partners, Tim and Tad Peelen. Not much has changed about the eatery's cooking process since then. Oyler pits still burn Arizona-grown pecan wood to seal flavor into ribs, chicken, pork, and beef, and the barbecue sauce comes from the same recipe devised by Joe and Tim all those years ago. Although meat certainly headlines here, as it does in the Broadway hit Pork on a Hot Tin Roof, the side dishes are equally as special—many of the recipes come from the Peelen family. Tim’s mother came up with their applesauce recipe, and Tim himself devised the gooey mac 'n' cheese. Joe’s Real BBQ inhabits a downtown building dating back to 1929, which was once home to the grocery store that served the tiny farming community of the day. To honor this founding population, the restaurant's lofty walls depict an agricultural mural, and the rest of the space features such farming memorabilia as a John Deere tractor and vintage advertisements. Outside, a spacious outdoor dining area lined with picnic tables celebrates the Arizona sunshine.
The Dickey?s Barbecue Pit sign may be ubiquitous today as a spot for good ole? Texas barbecue, but when Travis Dickey first opened his Dallas shop in 1941, the sign had to share space with advertisements to help pay rent. In the 70 years since then, the Dickeys have done well for themselves, with their initial store spawning a slew of franchises throughout the country. Though the barbecue at each outpost is no longer under the hand of one of Dickey?s descendants, each shop still smokes their own meats in-house to create the signature Texan flavor that infuses their briskets, pulled pork, and fall-off-the-bone ribs.
Meals can come in any size, from the a la carte sandwiches to platters that incorporate a chosen number of meats with a buttery roll, a pickle, ice cream, and two homestyle sides. Whether serving up their dishes in the dining room or packing them up for take-away or catering, the staff ensures that each client gets a taste of Texas home cooking without the hassle rubbing every dish on a campfire crock-pot.
Inside Allison’s Texas BBQ, a symphony of tantalizing smells dances in the air, rising from plates of tender meat that’s generously slathered in housemade sauces. Diners can tear into chopped brisket or pulled-pork sandwiches, demolish slabs of ribs with sides of beans or potatoes, and finish their meals with a slice of pecan pie. Allison’s Texas BBQ also sells brisket, chicken, and pulled pork by the pound, so you can build the meaty wedding cake of your dreams.