Moby Rick Baum and Nathan Baum—the father-son duo behind Moby Rick's Bar-B-Q—strum up a menu of sauce-laden ribs, chicken tenders, wings, and burgers in a rock 'n' roll themed establishment. Patrons can order wings slathered in one of nine sauces ($8 for 10) or combine dressings for an extra burst of flavor that captivates taste buds with spicy aromas and rousing motivational speeches. Entrees such as the hickory-smoked spare ribs ($11 for a half rack; $18 for a full rack) and hand-breaded chicken tenders ($9) snuggle up to texas garlic toast and a choice of two sides, including corn on the cob and baked potatoes. Chefs assemble the gigantic Superman Bar-B-Q burger from a 1-pound beef patty crowned with pulled baby-back-rib meat, bacon, and enough barbecue sauce to plaster napkins with a kryptonite restraining order ($14).
The menu at Scruby's BBQ is authentic Southern through and through, but the ribs have an unexpected source: Denmark. The country's pork is widely held to be some of the highest quality in the world, and Scruby's pitmasters find that it's their best bet for optimal age, weight, and meat content. The chosen ribs make their way to an open brick pit along with dry-rubbed chicken, brisket, turkey, beef, and, of course, more pork, where they slowly drink in the smoke of black jack oak.
Once they're fall-off-the-bone tender, the ribs are slathered with home-made sauce?deemed good enough to "eat it on crackers" in a 2011 SunSentinel review?and char-grilled until they acquire a sweet, caramelized crust. Then it's time to slap them on a plate and surround them with any of a dozen sides, all made from scratch or nostalgic helpings of macaroni and cheese. Desserts are made in-house, too, including peanut-butter pie and fruit-filled banana-split cake.
Keeping one secret can be challenging for some, but the chefs who brew Chez Porky's housemade barbecue sauce have to keep at least 25. That's how many ingredients go into the signature marinade—one of nine memorable sauces on the menu. Another popular and equally guarded recipe yields the sweet-and-sour raspberry sauce, which decorates helpings of wings and skewered, bacon-wrapped shrimp. The jamaican jerk sauce, meanwhile, bespeaks the staff’s talent for mingling tropical spices. They channel this skill set to produce plates of farm-raised new zealand mussels—prepped with Cajun-spiced butter—and to stir up zesty bowls of caribbean coconut soup. Even steaks benefit from their sauce expertise; the bourbon street new york strip steak, for example, basks in a bourbon-rosemary-teriyaki mixture.
The kitchen has been coating entrees in tangy house flavors since 1985. Cooks refrain from freezing any of their seafood or meat and instead offer cool refreshment in the form of domestic and imported bottles of beer that patrons can stuff up their sleeves. They also cater meals for any type of special event, transporting pans of gumbo, smoked sausage, and barbecue pork to parties both big and small.
Most barbecue joints slather their food in one type of sauce?the smoky Texas style, the sweet Memphis style, or the vinegary North Carolina style. That?s not the case at Red's Backwoods BBQ. There, six signature sauces from various regions coat fall-off-the-bone ribs, slow-cooked pulled pork, and juicy chicken.
The chefs also use a secret rub to bring out the flavor of their homemade gator bites. And though the large portions of meat and two sides offer filling meals by themselves, taste buds pine for decadent Southern sweets such as housemade banana pudding, Kentucky bourbon pecan pie topped with scoops of ice cream, and frothy root-beer floats that harken back to a simpler time when everyone moved at a slower pace and rode dinosaurs everywhere.
Lucille's Bad to the Bone BBQ slathers on the delicious with its signature grilled dishes. Its roughshod renegade chili ($5.25) or luscious split pea soup with pulled pork ($4.25) will warm up the palate enough for it to take off its tear-away windbreaker, and the crispy chicken salad, with its buttermilk-battered chicken, crispy noodles, bacon, and honey barbecue dressing, will exercise crunch muscles ($10.99). The best of both worlds, combining half a rack of baby back with half a rack of St. Louis–style ribs, will coat taste buds in its toothsome sauciness ($19.99), and the variety of blackened, grilled, or fried fish will transport the sea's savoriness to local stomachs ($13.99+). Barbecue buffs who like to protect their fingers from an onslaught of sauce with shields of wheat can chomp on the buffalo chicken wrap with blue cheese ($8.99), the mahi Reuben ($9.99), or the barbecue sandwich in one of three ways: pulled pork, beef brisket, or pulled chicken ($8.99).