Over a mesquite fire is where the pit masters at Chandler BBQ Company do most of their work, slow cooking meats until they're tender enough to fall off the bone. They choose not to favor any regional style of barbecue, loading their grill with whole pork shoulders for pulled pork sandwiches, brisket for barbecue burritos, and louisiana hot sausages that come paired with two homestyle sides. No matter what entree they serve, they always pair it with a slice of cornbread to mop up the flavorful juices. Though they specialize in meats, the chefs have a soft spot for desserts, fashioning Southern favorites such as banana pudding and their signature slices of sweet potato pie. For meals at home, they package meats by the pound and sides by the quart to create meals that are both tasty and fast, much like that hamburger somebody put on a skateboard.
By morning, Brady Bogen is "the voice of morality" on KUPD's Holmberg's Morning Sickness, but come lunchtime, the quirky radio personality dons another cap: barbecue aficionado. After finishing his radio shift, Brady heads over to his barbecue restaurant—Porkopolis—which he co-owns with seasoned restaurateur Matt Hamilton. You can spot Brady in the joint's dining room, captaining the bar, greeting customers, or digging into a juicy barbecue sandwich himself. Otherwise, he might be in the kitchen, directing chefs as they pile platters high with slices of tender brisket, pulled pork, and ribs. The skilled chefs smother platters with Brady's own brand of tangy sauces and pair dishes with classic sides such as mac 'n cheese, beans, and cornbread. For dessert, the chefs dish out apple crisp and handmade popsicles from Paletas Betty.
Customers hungrily inhale barbecue aromas as they await meals in the dining area—a space described by a Mouth By Southwest blogger as "sleek" and "modern." They bide the time by sipping draft beer and artisanal cocktails, including bacon bloody marys and drinks made with whiskey from Ole Smoky Distillery.
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.
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.
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.
With more than 6,000 square feet of grilling goodness, BBQ Island is a 'cuers paradise stocked with award-winning rubs and savory spices. Lovers of slow-cooked treats can spend a meaty summer debating the merits of Kansas City versus East Texas after packing their pantries with regional blends from across the nation. Many of BBQ Island's specialty seasonings can't be found at local grocery stores, giving browsers an opportunity to stock up on premium flavor-boosters such as Bad Byron's Butt Rub ($14.99, 24 oz.) and John Henry's Texas Brisket Rub ($9.99). BBQ Island also carries an ample supply of MSG-free, gluten-free blends for the health-conscious seasoner, including the award-winning Dizzy Pig's Dizzy Dust ($9.95), as well as offerings from locally owned Fast Eddie’s ($7.99) and Anthony's Spices.