Boneyard Beer Farm & Mesquite Grill combines hearty eats with entertainment. HDTVs illuminate trays filled with double-patty burgers and St. Louis-style ribs drowned in house made barbecue sauce, as well as 16 types of sandwich including the hand-made, slow roasted pulled pork. On the weekends, live bands take the stage, serenading ears as fingers busy themselves with wings drenched in one of 15 sauces ranging from mild to devilishly hot.
Al "Bubba" Baker is no stranger to awards. The former NFL lineman went to three pro bowls during his career and was named 1978's Defensive Rookie of the Year. Upon his retirement from the field, Bubba yearned for a return to his southern roots, and so he and his wife Sabrina decided to open a barbecue restaurant using secret family recipes stemming all the way back to the 1950s. Those time-honored techniques include marinating dry-rubbed pork, brisket, and ribs overnight, and then slow-smoking them for hours over smoldering piles of Ohio-grown applewood. It's a painstaking process, but it pays—today, Bubba's trophy case is filled with myriad awards for his succulent cuisine, including four Silver Spoon recognitions from Cleveland Magazine for Best Ribs and Best Barbecue Restaurant.
While many barbecue joints taut ribs that are boneless, Bubba's takes things a step further by de-boning baby back ribs through an patented process that leaves them easily mastered with a knife and fork or spare fencing sword. Bourbon adds an extra flair to boneless beef short ribs, which are sautéed in Bubba's signature barbecue sauce, splashed with bourbon, and set aflame before serving, and southern fried chicken owes its own crispy exterior to a secret batter invented by Bubba's momma, Ernestine. The kitchen also ladles its famous pulled meats onto baskets of fries and on sandwiches to create easy handheld eats, which may be enjoyed in the sports-themed dining room or out on the covered patio, where an inset fireplace keeps things warm and cozy in true down-homestyle.
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, two homestyle sides, and free ice cream. 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.
Beer and pub food are the name of the game at The Grille on Waterloo. Guests can nosh on a variety of appetizers such as bacon cheddar fries or fried mushrooms, or jump right into the pulled pork sandwich, Cajun burger with mozzarella, or wings with 13 different sauces and 2 dry rubs. They can then complement meals with 1 of the 34 draft beers, which includes Dortmunder Gold or Shock Top raspberry wheat, or bottled beers such as Heineken and Red Stripe.