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.
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.
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.
The barbecue masters at CJ BBQ Restaurant serve up slow-cooked meats including ribs, hot links, and pulled pork. They slather four types of ribs in housemade sauce, allowing guests to choose from pork, beef, baby back, and Korean-style versions. Other Korean specialties on the menu include kimchi ramen, hot spicy chicken, and bibimbap.
Beef, fish, chicken bones, and more than 30 Chinese herbs collectively flavor the numerous variations of Xinjiang Mala spicy broth at Dragon Gate BBQ. These slow-cooked broths coat spicy shabu skewers, on which chefs layer kelp, tofu curd, and beef meatballs. Simmering meats also cling to the kitchen staff’s barbecue skewers, which include traditional ingredients, such as green beans, chicken gizzard, and pig skin. Batches of fried rice or noodles tossed with veggies round out the menu along with freshly squeezed juices or imported beer.
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).