Instead of limiting themselves to one type of cuisine, S & J Crab Ranch has included two of their favorites?Maryland seafood and southern barbecue. Local flavors pile up at the raw bar, where diners can order gulf shrimp by the pound or plates of clams and seasoned mussels; however, as the restaurant?s name implies, crabs are the signature item. They can be steamed and served whole, as jumbo lump crab cakes, or in a creamy soup spiked with a bit of sherry.
Of course, the seafood seeps into the southern-inspired meals as well. A selection of classic southern sandwiches includes fried catfish with creole mustard. Regional cuisine builds out the rest of the menu, giving diners options such as slow-cooked Texas brisket, Carolina-style pulled pork, and st. louis ribs rubbed with secret spices. Even the classic American dishes take cues from S & J?s penchant for the ocean?fresh crab meat bulks up the mac ?n? cheese, and pulled pork and barbecue sauce enhance a pile of nachos.
The sounds of sputtering grill tops, clattering utensils, and lively conversation fill the dining room at Honey Pig Restaurant, earning it praise from the Washington Post in 2010 as "one of the most entertaining barbecues around." The menu brims with both familiar and adventurous meats, including pork belly, beef ribs, and pork neck. Diners soak in Korean culture via both the food and K-pop, selecting a protein-rich spread and watching as the servers sear their orders on solar-heated tableside grills.
Owner Elmer Esh fills bellies with Amish homestyle meals at Esh's Barbeque Pit, and doles out portions of fresh ribs and roasts at Esh's Meat. Sandwiches and barbecue chicken basted in homemade sauce sate urgent appetites, and sausages hand-stuffed onsite and steak cuts from the meat shop build a base for future meals or edible sculptures of John Adams. With a focus on high quality meat, Elmer sources his ribs and beef from livestock raised by Amish farmers at Ontario's Pennfield Farms.
In 1983, "Beefalo" Bob DiMartino began a small-scale catering operation built around no-frills, classic recipes of pit-roasted barbecue, growing his business to include a carry-out joint, sports bar, and even an upscale banquet hall. Bob's process is simple: slow cooking beef, ham, turkey, slabs of ribs and morsels of pork and chicken over smoking hickory fires and not cutting corners with gas jets or heat vision. The sports bar garnishes these backyard-style feasts with plates of oysters, lump crab cakes, and strip steak, as well as sports games on 20 big-screen TVs and rivers of cold beer.
True to its roots as a catering outfit, Beefalo Bob's supplies parties of up to 10,000 with bull roasts, crab feasts, and roasted pigs, as well as rentals of tents, tables, and moon bounces. Fancy occasions find a home in the 250-person Reflections Hall, decked out with chandeliers, DJs, a fireplace, hints of sparkly gold, and a wide-open hardwood dance floor.
Pull up to the little yellow house with the red roof for a mouth-watering barbecue experience with Big Bad Wolf’s House of Barbecue. At Big Bad Wolf’s, they specialize in all kinds of barbecue from all around the country: Kansas, Carolina, and Texas. They have tons of options for dishes with your choice of sauce. Sweet barbecue, sweet and spicy honey, Carolina vinegar and more. They also specialize in good mid-Atlantic fare like their Eastern Shore Chicken that’s made with Old Bay—of course. Enjoy some pulled pork, hamburgers, grilled catfish, beef brisket, or rack of ribs. Top it all off with a side of their fresh hand-cut french fries! As they say, the pig didn’t have a chance.
This restaurant’s slogan may sum it up best: “Carolina ‘Que with a Baltimore Vue.” The menu here is chock full of delectable choices – pork, ham, beef, chicken, turkey in sandwiches and as entrees. Harborque’s pulled pork is smoked so that it can be pulled by hand. All sides and desserts are homemade. You have to see to believe the BBQ Sundae that’s served in a sundae cup containing layers of baked beans, pulled pork, and carolina cole slaw on the top with a pickle serving as a “straw”. Ask your server about the featured sauce of the month. Harbarque offers tailgating, catering, and hickory-smoked meats by the pound. It's open 7 days a week; treat yourself to barbecue today!