The meat masters at Becky's Smokin' BBQ slow cook the succulent meats that populate the straightforward menu. The Texas Weebie brings together a quarter-pound beef hotdog with two strips of bacon, a layer of pastrami, pickles, pepper rings, and swiss cheese under a roof of mustard mayo ($6.99). The pulled-pork sandwich, like a cigarette in a movie played at half speed, is slowly smoked and accoutered with the choice of a side of coleslaw, ranch beans, potato salad, or rice pilaf ($7.99). The St. Louis–style rib dinner satiates craving craws with Midwestern flavor ($8.99), while the brisket sandwich accosts the palate with traditional Texas slow-smoked zest ($7.99).
Logan's Roadhouse began as a simple celebration of barbecue and meat in Lexington, Kentucky. The theme resonated with diners, and the restaurant quickly multiplied from one kitchen to 230 company-operated locations and 26 franchises, spread across 23 states. At every location, the eatery retains its original Southern charm, calling bottled beers "ice-cold longnecks" and serving more than 50 entrees, such as aged, hand-cut steaks with mesquite flavorings. Logan's Roadhouse also has a few other signature items, including made-from-scratch yeast rolls and bottomless buckets of in-shell peanuts.
Family owned and operated, Doc's Q'in Pit Stop features house-made sauces and barbecue staples including ribs (pieces start at $2.50), brisket ($10.50), and pulled pork (starting at $6.95), as well as fried fish (starting at $7.99), sandwiches (starting at $5.95), and desserts. These and other savory selections from the extensive menu proffer prescriptions for such barbecurable ailments as unsaucy chins and acute molasses deficiency.
In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location, thin, Lebanese-style pitas encircle lean, grilled meats and fresh veggies, all grilled to order. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches.
Sweet basil, chili sauces, and ginger cast their scents throughout the dining room at Thai Palms, providing an olfactory glimpse of the intricately spiced menu. The curries range from mild yellow broth to spicy green varieties. Bamboo-skewered morsels of chicken, beef, and prawns line the grill tops, and rolls of fried rice paper surround cores of herb-accessorized proteins.