Inspired by his mother's cooking, Fabious Worthy and his wife Elvira maintain a meaty menu of authentic Southern comfort food slathered with tangy barbecue sauce. A straight-up single-meat dinner lets you choose from 10 different meats that range from pork spare ribs to smoked tri-tip to cornbread-battered catfish ($11.25). The heartier Elvira combo treats dining duos and mismatched buddy cops to a taste tour of five different meats ($20.25). All dinners come with a roll and two sides, so pair baked beans with candied yams or test whether dirty rice sticks to ceiling fans better than macaroni salad. Time-crunched office escapees can zip in for Fabious' Corner Best BBQ’s lunch two-meat combo—a two-meat sandwich, 4-ounce side, and a 24-ounce drink ($8.99)—before hurrying back to put out that stapler fire. For dessert, adhere to tradition with a slice of red-velvet cake or try a contemporary twist with Coca-Cola and 7-Up cakes ($3.25 each).
Though the Waldo family?proprietors of The Grill Hut?specializes in all things barbecue, chicken and tri-trip remain their two points of pride. Before they?re tossed in the smoker, both meats are marinated and seasoned with a secret recipe known only by the Waldos and a spy stuck behind the family?s refrigerator. Next, the meats are piled onto platters and sandwiches such as the Carnivore, a chicken and tri-tip double-header served on Pyrenees sourdough bread grilled with garlic butter. During breakfast, tri-tip even works its way into three-egg omelets alongside cheese, beans, and salsa.
Besides these main meats, the Waldo clan crafts barbecued favorites such as hot-links sandwiches and baby back ribs served atop housemade angel hair pasta. From beans to corn on the cob, The Grill Hut?s seven sides are likewise housemade.
Since the first Logan's Roadhouse opened in Lexington, Kentucky in 1991, the restaurant has grown to more than 200 locations, bringing its grilled roadhouse food as far west as California. At each location, the floors of which are typically covered in shells from the buckets of peanuts at each table, eaters can carve into top sirloin and pull apart baby back ribs that have been slow roasting for eight hours. The grilled grub is complemented by beers, cocktails, sweet teas, and sides, such as baked potatoes, coleslaw, and mac 'n' cheese.
At Red House BBQ, the cooks and pitmasters are always thinking on their feet. If a new shipment of fresh produce or even wild game comes their way, they'll find a way to incorporate it into the menu or lend it to a local still-life artist. The one constant? The aromatic flavors added by the hickory-wood smoker and from-scratch sauces and rubs.
Monday's menu further nods to the Southern tradition with fried catfish, greens, and ham and beans. And on the first Saturday of each month, Red House prepares a spread of American Indian food?think venison, wild boar, and buffalo ribs?complete with a Native American drum team, singing, dancing, and the opportunity to dine in a tepee. More than two dozen locally brewed beers keep the merriment flowing into the evening and throughout the vast outdoor seating area.
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).