For the location of the first Dillon's, Rich Dillon and George Valverde chose a 1940s Thunderbird Road structure that a writer for the Phoenix New Times described as "a cute, converted old house that looks like grandma's parlor." Since then, they've opened four more eateries in locations that are as appealing as the signature flame-kissed and slow-smoked meats served inside. Wildlife World Zoo & Aquarium's shark tank flanks the dining room of Dillon's at the Wildlife World Zoo, and the boat-accessible Scorpion Bay location opens onto the waters of Lake Pleasant so that diners can chortle as fish attempt to develop democracy. Live music and karaoke lend additional social vibes to the smokehouses.
As the restaurant's name might suggest, the chefs at Shane's Rib Shack take their dedication to rib-sticking food seriously. It's what drove them to craft a menu loaded with sauce-slathered ribs, pulled pork, and chicken along with salads and homestyle sides such as mac ‘n’ cheese, Brunswick stew, and fried okra. In addition to heaping plates with hearty food, chefs also take dietary needs into account via a menu of gluten-free options.
Diners will not be stuck in the pits when they visit Thee Pitts Again. This family-owned establishment has been serving up southern mesquite barbecue dishes since 1979 and has won over 300 international barbecue competitions. Take your time and dig into the naturally smoked meat that spends up to 20 hours in their custom smoker. Host your party or gathering with savory beef brisket, or call up Thee Pitts Again for a custom pig roast! Since they are open every day of the week, there is no excuse not to try the pulled pork sandwich, breaded pork tenderloin or boneless beef short ribs. Thee Pitts Again does take reservations but offers delivery and takeout as well. Get digging until you find barbecue gold at Thee Pitts Again!
“Mouthwatering ribs that deliver gnaw-off-the-bone pleasure,” and “heavenly sauce [that’s worth a] drive across town without complaint.” That’s how the Phoenix New Times sums up The Barbecue Company Grill and Cafe. Since 1987, this renowned catering company has fed hordes of hungry party-goers with St. Louis style ribs, pulled pork, and tender beef brisket deemed worthy of awards and recognition, including the National Championship award from Sparks Nugget Rib Cook-Off in Reno. And though catering continues to be their bread and butter—they sell meats and Southern-style sides by the pound and fruit cobbler by the pan—the company expanded its one-leg business model into a dine-in eatery. During lunch hours Monday through Friday, The Barbecue Company opens its doors to customers with a full menu of award-winning barbecue piled onto hearty platters or sandwiches. The cooks also deliver their decadent fare to office-dwellers who can't take a break or convince their boss it's New Year’s Day again.
The owners of Pork on a Fork BBQ Grill, Wes Hansen and Justin Erickson, share a love of barbecue, but their mutual dedication to quality runs further than that. Both were born around Nebraska hog farms—Wes to a restaurateur father, Justin an award-winning competitive barbecuer. In fact, the Erickson family still owns a farm in Central City. That's why the duo gets all their meat from Midwestern farms before they smoke it competition-style, each cut sizzled over pecan wood and charcoal—never a gas grill.
This pared-down approach results in a simple selection of quality midwestern barbecue, including pulled pork, smoked chicken, and the “menu showstopper,” according to 10Best: the “perfectly cooked” brisket. To accompany each succulent entree, cooks whip up traditional sides such as macaroni salad, slaw, and cornbread hand-plucked from Nebraska’s plentiful fields of cornbread.
Named for their founder, a renegade radio host and showman, Bill Johnson's Big Apple Restaurants please palates with a menu of hearty American fare. Warm up your appetite with Grand Canyon nachos, which––just like the real Grand Canyon––are covered with beef, black beans, avocado, jalapeños, and more ($9). Mama's breaded pork chops ($13.50) and southern fried 1/2 chicken ($14) counterbalance a beefy selection of steaks. A six-ounce sirloin paired with endless popcorn shrimp ($15) tests the limits of appetites and pants, and a bacon-wrapped eight-ounce sirloin filet ($15) brings barnyard frenemies together at last. Guests can also make their own meaty matches with the Make Your Own Smoked Combo option ($17), which allows diners to make three selections from a smoked smorgasbord of pork ribs, beef ribs, pulled pork, smoked brisket, hot links, and barbecue-smoked chicken.