Slow & Low Bar-B-Que's master grillers heed the restaurant's apropos moniker, slow-cooking a menu of dry-rubbed meats over diminished hickory flames. Battered and fried pickle chips display cucumbers' progressive counterculture as they dip into dill horseradish sauce ($4.75), and a half rack of individually cut and brushed St. Louis–style ribs ($12.50). Cleaner hands can grip Joel's Crazy pork sandwich, packed with hand-pulled pork and slathered in a signature white sauce ($7.95), or pop morsels of deep-fried Malibu coconut shrimp into anticipatory mouths ($13.95). The restaurant's homemade desserts combat Candy Land's monopolistic sweetsarchy with sugary bites including slices of fresh homemade cheesecake ($4.95).
Woody Mills is thinking of his mother, Grace Meyer. In 1980, she collaborated with Woody and his wife Yolanda to formulate three recipes that became Woody's sweet, hot, and tangy-mustard sauces—the linchpins of the first Woody's Bar-B-Q in Jacksonville. At that point, Woody became the guardian of the family's legacy of southern-style barbecue, which medal-winning pitmaster Paul Kirk and barbecue historian Ardie Davis went on to feature in their roaster's anthology America's Best BBQ. And while the recipes remain a secret, Grace Meyer's legacy is anything but. Today, Woody's Bar-B-Q franchises bring the celebrated marriage between pickles and pulled pork to eight states throughout the country.
The menu kicks off with battered okra—fried exclusively with trans-fat-free oil—alongside the hearty and hotly contentious Brunswick stew, which both Georgia and Virginia claim as their own unique creation. Two types of pulled pork and ribs star among a roundup of beef brisket, shrimp, and chicken, all of which can be packed into a sandwich for a quick drive-thru meal or spread on platters for catered events. Through helpings of garlic toast, Texas gets a special nod on nearly every plate, whereas signature baked beans and fluffy cream pies evoke a broader southern tradition of using rich comfort food for physical comedy.
Serving up secret-sauce-slathered eats since 1980, Woody's has garnered praise from publications that include the Ledger and continues to woo taste buds with succulent ribs, chicken, pork, and sides. Patrons can perform cheek-stretching calisthenics with the Super sampler starter, a piled-high platter of popable bites, including fried garlic mushrooms, mozzarella sticks, corn nuggets, and onion rings ($9.99), before moving on to a main event such as a full rack of Woody's signature baby-back ribs, featuring pork that slips off the bone as sure as a cat slips off an ice sculpture of a larger cat ($14.99). Meat disciplinarians might consider the Sloppy Woody—pulled pork and Woody's secret sauce caught in a prison of formalist bread loaves ($7.99). Vegetarians are invited to pig out on a pint of coleslaw ($3.99) or a flurry of country vegetables ($1.99).
O’Boys Bar-B-Q slathers homemade barbecue sauce on a variety of slow-cooked, fall-off-the-bone meats. The menu showcases succulent selections, hand-trimmed, slowly smoked over hickory, and basted twice in O’Boys’ Florida-style barbecue sauce. Generously portioned platters feature sliced, pulled, and bone-in meat feasts such as pork ribs served alongside savory, home-style sides that include french fries, mac 'n' cheese, coleslaw, baked beans, and garlic bread ($13.99). Kick off meals with barbecue-chicken nachos topped with a medley of fixings and fit to share bite-for-bite with famished doppelgangers ($7.49).
Charcoal Joe is the Home of Portuguese Grilled Chicken and Beef Ribs. The Chicken is slow cooked on wood charcoal fresh everyday and the Beef Ribs are unique with a special BBQ sauce that leaves the customers coming back for more. Our Home Made Spicy Sauces are becoming famous along with our variety of Pure Meat Burgers.
When Dean Lavallee opened the first Park Avenue BBQ in 1988, he had one lofty mission in mind: to serve the best barbecue ever made. Despite the seemingly impossible nature of his goal, he and his team continue to rise to the challenge, dry-rubbing their meats to smoke and char-grill on-site. They use all-natural, grain-fed, domestic pork for their traditional and Carolina-style barbecue pork—pulled by hand—and only use fresh, never-frozen ribs that are smoked daily over hickory. As diners chow down on hearty homestyle sides, seafood platters, or buffalo wings tossed in one of six sauces, they can admire the dining room's pictures of their city's most prominent people, places, and robot mayors.
Park Avenue BBQ arranges their meats into fun, hearty dishes such as the Dempublican sandwich, which combines smoked pork and beef brisket separated only by cheese and bacon to create a sizeable sandwich that the team has dubbed "porkalicious". They whip up Funnybonz, which look and taste like miniature ribs, using tender, lean pork that's prepared by cooking up regular ribs beneath a shrink ray. In 2008, their dedication to each dish caused Cityvoter's users to name Park Avenue BBQ the best barbecue in town.