Despite the establishment's lack of interior dining space, the menu printed beneath Dixie BBQ's walk-up window reveals the vast scope of its barbecue selection. Chefs slather slabs of ribs in tangy sauce and plate hunks of smoked chicken, pork, and beef. They also serve up a dozen sides, including fried pickles, baked beans, and hot fries, a customer favorite.
The aluminum siding flanking the walls of The Purple Daisy Picnic Café invokes an image of the charcoal-lined smokers that beget the eatery's bounty of juicy barbecue. Hand-pulled pork and smoke-kissed chicken bundles itself in sandwiches or arrives solo with a procession of sides to adorn the space's window-lined booths and open-air patio tables, filling the space with a smokier aroma than that of the Human Torch blowing out his birthday candles. Inside, a single rustic woodstove warms shelves lined with antique lunch boxes and sporting equipment as diners savor their saucy harvest at an eclectic assortment of tables and chairs.
Led by the husband and wife team of James and Beverly Black, JB's Ribs & More's barbecue masters slow cook pork, ribs, and poultry before plating the meat with hearty sides of comfort fare. As described in a feature from the Daily Times, the Blacks' culinary career began in James' mother's backyard, where he learned to whip up succulent chicken and ribs by barbecuing on the weekends. The barbecue pros soon outgrew their home-based business' finite supply of wet wipes and opened a full-time restaurant that could sate Maryville's hunger for soul food such as five-cheese macaroni and pulled-pork slow cooked for 14 hours. Patrons can lick their fingers while browsing the eatery's free WiFi, or carry out one of JB's family-size meals and feed all their novelty cookie jars some much-needed protein.
If you don't smell the smoker as you approach Parton?s Smokin? Butz BBQ, the staff hasn't done its job. The smoker sits in the front of the dining space, its aromas wafting out into the parking lot, beckoning diners to come taste its wares. The eatery's family feast stuffs up to six diners with a sampler of the smoker's delectables, such as smoked pork, a whole smoked chicken, and a full slab of ribs, rubbed with a secret blend of spices. In true Southern fashion, the sauce remains on the table so customers can douse their food to their own taste or paint an image of ribs on their cheeks. Everything is prepared fresh in-house, from the meats to the sides, which include corn muffins, slaw, and baked beans.