At Bottley's BBQ, guests tuck in to block-party style feasts of paper plates piled high with succulent barbecue chicken and ribs, sided with traditional garnishes of potato salad, cornbread, and peach cobbler. For an extra kick, patrons can flavor their slow-cooked pig and poultry with Bottley's housemade extra-spicy barbecue sauce.
Set against a roadhouse motif, Royce Farms BBQ is home to a charbroiled culinary team that serves up an extensive menu of succulent barbecue dishes. Stretch tight stomachstrings with an appetizer, such as the slow-smoked, barbecue riblettes ($7.95). Then, sink your ivory biters into a delectable entree, such as the hot barbecue tri-tip cut, served on a grilled Genova roll ($9.99), or a one-pound, beef-sirloin Bodacious burger ($9.49). Any entree can be paired with a cold beer or calming glass of the eatery’s various house wines—many of which are gathered from local vineyards and grape fights.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
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.
Hand-rubbed with a signature seasoning, char-roasted over an open flame, and then smoked in the oven until the center reaches the perfect shade of pink. Buckhorn Grill’s certified-Angus tri-tip is not just the franchise’s signature item—it’s the reason behind its initial creation. After selling thousands of these tri-tip sandwiches at the Napa Chef’s Market, the founders knew they had something great, leading them to open the very first Buckhorn Grill in Metreon. That was in 1999; today, Buckhorn has expanded to nearly a dozen locations across California and New York.
At each location, chefs pile their perfectly charred and tender tri-tip atop half a dozen sandwiches, such as the Bacon-Cheddar Buck or the Roadhouse Buck topped with red ranch and blue cheese. They also use that same certified-Angus in their burgers, topping the 1/3-pound patties with everything from apple-wood smoked bacon and avocado to simple lettuce, tomato, and onions. Beyond beef, the eatery smokes its own sausage, slow roasts barbecued chicken, and even marinates and grills portabellas for vegetarians and finicky pet rabbits.