Hankerings for classic, all-American barbecue can easily be satisfied at Carmona's BBQ Deli, an eatery that operates out of a Watsonville deli and a mobile trailer powered by barbecue sauce rather than gasoline. Juicy burgers, all-beef hot dogs, and buffalo wings represent just three of many specialties that can be washed back with a cold beer or a glass of wine. But the menu doesn’t stop there. Cooks also create fusion barbecue with Asian, Italian, and Latin flavors. They crown pulled-pork sandwiches with guava-chipotle barbecue sauce, daub ribs with housemade hoisin sauce, and marinate chicken in coconut milk and lemongrass. At catered events, they can feed as many as 1,000 people with options such as korean short ribs, pots of award-winning clam chowder, and whole pigs, lambs, and goats roasted on a rotisserie spit.
Bruno's was named runner-up in the Best Barbecue category of Good Times Santa Cruz's Best Food & Drink list in 2010. The restaurant has a four-star average rating from Yahoo! Locals, a 3.5-star average rating from Yelpers, and 76% of Urbanspooners like it:
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.
At Rib-licious, barbecue connoisseurs work tirelessly behind veils of smoke to outfit fresh cuts with savory dry rubs before slow-cooking them to juicy perfection. Anchoring the diverse menu, customizable combo meals treat diners to one of five meaty masterworks. Signature Rib-licious ribs join forces with the customer's choice of brisket, chicken, or a hot link to form a succulent tag team, which forcibly suplexes hunger and deems someone a nonvegetarian with each smoky bite. Alongside protein-packed main acts, classic southern sides arrive in the form of macaroni salad, baked beans, coleslaw, and corn on the cob. Garlic bread accompanies each meaty dish, and homemade barbecue sauce lends an extra dose of flair to bites and full-body bibs.