The SugarHouse Barbeque Company's owner, Bill Smithers, recommends the cherry-smoked chicken wings or the carolina pulled pork. Regardless of what diners choose, they'll enjoy the truly southern environment Bill has cultivated at his barbecue restaurant—a warm family-friendly atmosphere permeated by a sense of respect for the food, diners, and servers. Skilled barbecue chefs send out dishes from a menu of dry-rubbed Memphis-style specialties that let the meat shine through the seasoning, whether it's turkey breast, chicken and ribs, or beef brisket. The platters all come respectfully dressed in a choice of four sauces: the signature sauce is sweet and mild, whereas the hot sauce gets its fire from a healthy dose of cayenne, the mustard sauce's unusual bouquet adds depth to smoked meats, and finally, the carolina pig sauce is made from a traditional recipe that uses cider vinegar and a special blend of spices. To cap meals off, diners can choose from a menu of southern specialty desserts that include classics such as pecan pie, bread pudding, and lightly battered wraparound porches.
Reliving the experience of talking dry-rub and brisket with Food Network's Guy Fieri on Diners, Drive-Ins, and Dives, the owner of Pat's Barbecue marveled to the Salt Lake Tribune, "For hell's sake, for a barbecue place on a dead end street in an old warehouse, to be on national TV . . ." Pat Barber's secret dry-rub lives up to the hype, adding distinctive flavors to chicken, ribs, and pulled pork cooked in a BBQ smoker, which are ably supplemented by traditional side dishes such as cornbread, mashed potatoes, and more meat. Local musicians fill the air with tuneful sounds on Friday and Saturday evening, and a rotating menu of daily specials provide variety, including Friday's offering of Burnt Ends, a house specialty made from tender brisket tips.
Drawn together by their mutual love of quality food and good blues music, two entrepreneurial firefighters in Richmond established the Firehouse BBQ and Blues. The establishment is product of over two years spent in renovating a Civil War-era building that served as Richmond’s firehouse for over 70 years. Bright lighting and festive murals lend the interior of this restaurant a refreshingly enjoyable liveliness. The food is both tasty and wholesome, with appetizers including the BBQ Nachos, which feature a generous portion of tortilla chips topped with pulled pork, baked beans, cheese onions, and jalapenos. Classic main dishes include the baby back ribs, beef brisket, and beer can chicken.
Traditional barbecue can be hard to find in Salt Lake City, Utah but look no farther than Kaiser’s Bar-B-Q and General Store. There you’ll find the barbecue you’ve been searching for in a fun and welcoming environment. Barbecue is typically only found in those Southern and Midwestern states where the land is flat and cooking meat is considered a national pastime. Kaiser’s transports that love of hot meats to Salt Lake City where you eat to your heart’s – and stomach’s – content. So rather than driving all over creation in search of the best barbecue, look a little closer to home. Visit Kaiser’s Bar-B-Q.
Aromas of smoking chicken, pork, and beef waft between the exposed-brick and blood-red walls and through the wooden rafters of Devil's Daughter Bar. Chefs wood smoke all their meats in-house and use the morsels to build Southern and Tex-Mex plates of smoked and charbroiled chicken wings, pulled-pork sandwiches, nachos, and tacos. On weekends, the restaurant reverberates with the sounds of live bands or underground house beats mixed by a rotating cast of DJs and at least one undercover Robocop. Studio lights illuminate weekly events such as trivia, poker, and pool tournaments.
For the Bryan family, barbecue sauce is in their blood. Their tradition of award-winning barbecue began over a century ago, in 1910, when Elias Bryan's family faithfully followed him from Cincinnati to Dallas, where he opened the original Bryan's Barbeque. The restaurant established a firm following, which led Elias’ son, William, to open his own restaurant. It was there that the third-generation Bryan, William "Sonny" Jennings Bryan Jr., learned how to properly smoke brisket and concoct tangy, spicy sauces. In 1958, on February 13—the exact same date on which Elias and William opened their eateries—Sonny served the first rack of ribs in his newly opened Sonny Bryan's Smokehouse.
The small chain now shares its spin on traditional Texas barbecue across Utah and Dallas. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by U.S. presidents, famous entertainers, sports legends, and A-list animated Disney characters alike. Sonny's seasoned chefs also cater heaps of fresh brisket and smoked chicken to parties and events.
Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from People magazine, Food Network, the Travel Channel, and The Barbecue Bible. The modest barbecue joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.