Tex's has been serving up authentic Texas barbecue to Nashville for the past 30 years. Like a little girl doused in vinegar, its lunch menu is short, sweet, spicy, and tangy and can convince even the most mature adults to let loose and feast fiendishly with their hands. Plated options cover all of the barbecue basics, including beef brisket ($6.95), pulled pork ($6.75), smoked turkey breast ($6.95), and smoked sausage ($6.85). Combo plates ($7.99) let you taste test a tad of every meat, as well as two veggies. Everyday side dishes include baked beans, cole slaw, mac 'n' cheese, and turnip greens, and some days feature sides including Cajun rice, steamed cabbage, and black-eyed peas. If you find formal utensils too cumbersome but finger forks too crude, have your helping served to you in between two slices of bread ($2.99–$4.95 for a sandwich) or take your tastes to go and enlist the help of a mama bird in the park.
B & C BBQ serves up tangy-sauced meats along with decadent home-style sides, ensuring that each visiting taste bud gets adequately swaddled with cozy flavors. In addition to savor-packed sandwiches such as the jumbo pulled pork ($4.50) and jumbo pulled chicken ($5.50), the menu highlights fork-friendly plates, such as the popular pulled pork over garlic grits that comes with your choice of two sides ($6.75). Stop by for lunch on a Monday or Wednesday to reel in a tasty serving of smoked salmon ($7.75), or save your trip for a Tuesday or Thursday to try some succulent beef brisket ($7.75). Wash piquant flavors down with a root beer ($1.25), or finish your meal by rinsing accumulated sauce, crumbs, and failed attempts at establishing dinner catch phrases from your hands by dipping them into a full gallon of tea ($4.95). Beer bottles and drafts are available at the Franklin Pike location.
If you want to eat barbecue in a restaurant where you will feel like a member of the family, head on down to Papa Turney's for a mouthwatering meal that will satisfy you in body and soul. Try a brisket plate for a smoky, tender brisket that falls apart when you touch it and might well literally melt in your mouth. All barbecue plates are served with two sides, and locals love the baked beans and grilled cabbage to complement their platters of barbecued perfection. Try one of Mama T's homemade pies to round out your meal—you'll be glad you did. Don't be surprised if Papa T comes to your table for a friendly chat during your visit. That's just the level of hospitality you can expect at Papa Turney's—being treated like family.
A tasty and historical experience all at once— Bar-B-Cutie began in 1950, and has established itself as a jewel of Tennessee. This is a place with literal secret sauces, and some serious country flavor. Enjoy a choice of sandwiches—barbecue pork, hot dogs, or hamburgers, barbecue plates, or a basket of their smoked chicken wings and fries. You can even stop by for a classic country breakfast of sausage biscuits, steak biscuit, or—for those who are really into barbecue—a barbecue breakfast biscuit! Have them cater a special event for you and yours, take something home for the family to share, or just stop by and say hello for yourself!
Think you’ve tried it all when it comes to barbecue? You don’t know Jack’s. From the moment you arrive in the parking lot of this Nashville staple, you’ll be greeted by the sweet smell of hickory smoke to get your mouth watering. From Tennessee pork shoulder to Texas beef brisket, the phrase ‘pit-to-plate’ has special meaning when you’re inside these walls. Get a rack of the St. Louis pork ribs, and try your best to keep them on the bone. Make each meal your own by sampling all six of the tantalizing sauce flavors, and round out your plate with a selection of sides from a menu complete with all of the traditional southern favorites.
Patience is the key to great barbecue and, as it turns out, a great barbecue business. Southern boys Burke, Trey, and Herman found the job market had turned sour, so they set out to make a name for themselves in the world of barbecue. They slow-roasted meats for family and friends, spent long hours putting their recipes to the test at competitions, and finally, through their 30-foot mobile kitchen, brought their saucy meats and traditional sides to the public. In 2013, they achieved their dream of opening a sit-down restaurant, appropriately outfitted as a tribute to barbecue.