The cooks at Dugan Jack’s Smokehouse eschew sauces when smoking their Memphis-style pork, brisket, and ribs. Instead, they smoke their rubbed meats over pecans or a pecan-and-apple mix to draw out a sweet, smoky flavor. Though it flies in the face of their philosophy, they also stock tomato-based Kansas City–style barbecue sauce just in case a food fight breaks out.
Guthrie Haunts Haunted House crams every corridor with things that go bump in the night, frightening the brave souls who dare to wander its dark passages. Open on weekends for the entirety of October, the spooky spot elicits screams with depraved characters, props inspired by the supernatural, and Teddy Kreuger—the mangled sociopath whose crimes include everything but copyright infringement.
Guthrie Haunts will also be offering an alternative for children, Spookys Mishap Manor. This kids haunt is available for children 3 to 10 and costs an additional $5.
The kitchen at Emerson Biggin's Sports Bar & Grill serves up a robust menu of comforting dishes with Southern-influenced flavors. House-made queso and pico de gallo rain down on freshly fried corn tortilla chips to give the Biggin's Mucho Macho nachos ($6.99) a kick with more heat than a fire-juggling Rockette. Cooks marinate and then dip chicken fingers ($7.99 for six) in rich buttermilk before frying their coat of special breading to a golden brown.
The owners and chefs at Santa Fe Cattle rely on old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual, regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and sliders are plated next to housemade sides of cole slaw, Santa Fe taters, and of course, a bucket of peanuts—which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.
Big Daddy's All American BBQ satisfies carnivorous cravings with heaps of piping-hot barbecue and sandwiches from its extensive menu. Customers can stack Big Mama's plate ($8.24) with two selections from the dinner menu's 10-meat list, which includes pulled pork, Cajun boudin, and brisket, and then hunt the sides menu—bursting with fried okra, potato salad, and a sprawling roster of eats—for a harmonious backup duo to get the whole meal singing. A single meat plate ($6.74) also comes with two sides, as does the thrice-meated Big Daddy's plate ($9.49). Hungry guests and domesticated chupacabras can order meat by the pound, and most sandwiches ensconce a choice from the big ten between buns. An entire menu category dedicated to potatoes covers every one of its baked spuds, such as the single meat potato ($5.88), with cheese, bacon bits, butter, ranch dressing, signature seasoning, and punk-rock renditions of “The Star-Spangled Banner.”
At Smokey’s BBQ and Diner, owners Matt Webb and James Hutzenbiler utilize their more than 29 years of combined restaurant experience to serve a meaty, smoky, saporous menu, crafted using homemade sauces and dry rubs. An array of succulent sandwiches reigns supreme, such as the hand-pulled pork ($3.99), brisket ($5.50), and barbecue-rib ($5.99), all starring slow-smoked meats, which are cooked over a combination of pecan and hickory chips. For appetites that cannot be contained within a kaiser roll, a half ($9.99) or full ($18.95) slab of ribs arrives covered in the diner’s choice of mild, hot, or Carolina-style barbecue sauces, while a chicken-fried steak dinner fills stomach tanks with mashed potatoes, white-pepper gravy, green beans, and a delicious oxymoron ($8.99). Carnivores having trouble choosing just one tangy taste can sample a trio of meats with the barbecue sampler ($12.95), or quiet a barking stomach with the all-you-can-eat catfish ($9.95). Mac 'n' cheese, shoestring fries, and coleslaw represent just a fraction of the 12 available sides, promising diners platters as personalized as a wedding gown covered in barbecue sauce.
At Chisum Trail BBQ, smokers churn out delicious barbecue fare and Cajun cuisine ranging from pulled pork and sliced brisket to boudin sausage and jambalaya. Specialty platters populate the menu, available in combinations of choice meats such as bologna, smoked sausage, and ribs. Pit chefs also pile proteins together to craft signature sandwiches such as the hulking Widow Maker, which mixes hot links, bologna, beef, and pork with Chisum Trail’s uniquely seasoned barbecue sauce.