At Pit Boss Bar-B-Q, oak-fueled flames sear slabs of meat, sealing in their natural juices and imparting a distinctive smoky flavor. To season meats, chefs draw inspiration from numerous barbecue traditions across the South. They slather pork and beef with vinegar-based sauce for sandwiches in the North Carolina style, and they top chopped barbecue beef with grilled onions and cheese for a taste of the southwest. And because a trip to a smokehouse would be incomplete without sampling some homestyle sides, Pit Boss rounds out platters with baked beans, fried okra, red-skinned-potato salad, collard greens, and more. Additionally, chefs offer their culinary creations to celebrations and drawn-out court arraignments, gladly customizing catering menus to suit partygoers’ tastes.
Using an in-house brand of tangy, sweet sauces, steaming stacks of ribs, and homespun slow rubs, the family recipes behind Quick Q BBQ deliver authentic, smoky, home-style flavor. Strap a bib around wayward beards and take a gander at the menu, on which heaping plates of ribs, chicken, ham, and mullet await the maws of barbecue connoisseurs. The meat not only falls off the bone but also practically hops in the mouth, chews itself, and writes it all off as a business expense. Barbecue plates come with iced tea and a variety of meat choices, including a jaw-dropping, chin-mopping stack of pulled pork with baked beans and mac 'n' cheese ($9.50) or an entire smoked chicken with mac 'n' cheese and fries ($12.50). Light lunchers can stock their own bags of bones with a three-bone rib sandwich with fries ($6.99), paired with 8-ounce house-made Southern sides such as potato salad, coleslaw, and collard greens ($1.99 each). Crank open your auxiliary stomach for dessert; Quick Q's sugary slew of cherry and peach cobblers ($0.93) and rum cake ($2.99/slice) high five tongues and fist pound bellies. Sidle up to one of Quick Q’s tables clad in a checkered tablecloth, or pull up to the drive-thru to bring victuals home to pod people masquerading as your real family.
Luckie B's cooks up batches of authentic barbecue, smoking meat up to 10 hours to create a tender, robust flavor. After memorizing the menu, hang a fang on a 1/3 rack of baby back ribs, dry rubbed and slow smoked with your choice of sauces ($10.95), or befriend the barbecue-smoked half chicken, rotisserie smoked and lightly seasoned ($8.95). Other edible options include salads, sandwiches, and a plethora of sides. A full liquor bar helps keep conversations lubricated, and a relaxed, family-friendly vibe will make diners feel like their clingy home is following them around again.
Our store offers a fiery collection of seasoned BBQ favorites and blazing NEW products. From outdoor grills and smokers to grill tools, cookware and seasonings, we offer outdoor products from around the country that will allow you to stoke the fire in at-home entertaining!
When the new owners conceived of their idea for Wholly Smokes Bar-B-Que, they checked the frills at the door. Wood booths and tables proudly display two items and two items only: succulent sauce, and fully stocked paper towel dispensers to erase the evidence. Their menu, on the other hand, has a bit more to say—particularly, it celebrates classic American barbecue by allowing customers to put together plates heaped with their choice of meats and sides. There’s a steady supply of sliced pork, beef, and sausage coming out of the pit, which pair well with servings of coleslaw, mac ‘n’ cheese, and barbecue beans. Tailgate specials fuel game days with full slabs of ribs or Britain's 18th-century currency whenever there was a sudden silver shortage: pounds of smoked meat. Wholly Smokes also recently introduced chicken wings, slathered in sauces such as hot garlic or sweet honey barbecue.
Mike's Smokehouse BBQ & Grill takes the best tasting things from the sea, garden, and pasture and turns them into delicious barbecued eats. The menu runs the gamut from frog legs to alligator to sweet rib tips and fried okra. Meats arrive in the form of wraps, salads, and sandwiches, or plated simply with a choice of two sides. Ambitious eaters can attempt the "redneck platter," a mountain of catfish, crawfish, and frog legs served on the pages of Jeff Foxworthy's diary.