The eclectic menu at 4 of a Kind BBQ mixes southern cuisine with Latin influences amid the flavorful tang of barbecue recipes honed for more than eight years by the restaurant's chefs. Mouths warm up by biting into a crispy chicken empanada ($1.50) or a foot-long barbecue pork sub ($6.50), the perfect length to sate hunger and to measure how many square feet of barbecue one's trunk can fit. As meats cook, sizzling charcoal and the fragrant essence of pecan wood infuse by-the-pound barbecue options such as 16 ounces of brisket ($9.50), and an order of 10 chicken wings and fries comes in a choice of six sauces such as honey garlic, fire, and teriyaki ($6.50). The daily lunch special heaps plates high with a choice of meat and two sides, side options including hot bar menu items, side salad, plantains, a dinner roll, or soup of the day ($6.25).
Newberry's Backyard BBQ soulfully dishes out ribs by the rack, pork by the pull, and sides by the spoonful to diners hankering for heavenly smokiness. After scanning the vast menu, start off with a seasoned helping of sweet potato fries ($6.25) or fried ravioli ($5.95) before plunging mouth bones into sandwiches ($6.25–$9.25) smuggling juicy morsels of pork, beef, turkey, and more. All sandwiches, midday meals, and delicious dinners are served with at least one succulent culinary sidekick (choose from a hunger-fighting roster of potato, coleslaw, baked beans, applesauce, and more). Enjoy a light meal with a chamber salad ($8.49), beef up dinners with a hot-off-the-grill NY strip ($16.99) or rib eye steak ($14.75), and get faces deliciously dirty with owner Rocky Voglio's tasty baby back ribs ($10.99 half rack, $16.99 full rack).
BubbaQue's emulates the renowned culture of southern hospitality with a cheerful, welcoming atmosphere and a menu of hearty, southern-style barbecue. It's chefs slow-smoke premium cuts of pork, beef, and poultry to creating mouthwatering sandwiches and barbeque specialties— including the barbecue wings that won them the champion title at Lakeland's King of the Wing competition. The chefs utilize their barbecuing expertise to create seven different types of sauces, with flavors ranging from spicy to smoky to sweet.
Out in the dining room, baskets of barbecue and bottles of beer speckle wooden picnic tables. The restaurant decor is lively—with colorful knickknacks, playful signs, and zero marble busts of a glowering Andrew Jackson.
Gator Q flavors meats with the restaurant's signature dry rub before smoking them on-site over local Black Jack oak steeped in apple cider. Savory smoked meats such as pulled pork, St. Louis ribs, turkey, and chicken are served au naturel or can be accented with a choice of 10 signature sauces. Servers clad in tie-dye also ferry signature dishes such as the pulled-pork deep-fried barbecue eggroll and the Memphis club, a Texas toast sandwich that towers as high as the state's naturally occurring meat geyser, stuffed with pulled pork, smoked turkey, and cheese. Sides crafted from local produce complement meals, along with a dose of festive aesthetics in the form of University of Florida Gator colors and memorabilia.