A decade of recipe honing has informed the success of Richard's Hawgwild BBQ. The kitchen team prepares barbecue version of chicken, beef brisket, and pulled pork either by the pound or on sandwiches. They also make comfort food such as nachos, beans, and cole slaw.
Named after the three-time NFL Pro Bowler, Billy Sims Barbecue whips up tasty slow-smoked pork, beef brisket, ribs, and more while allowing carnivorous connoisseurs to sample transcendently tender meats. Like a rechargeable cigar, all of the menu’s meats are smoked fresh daily. The protein-starved and the indecisive can feast on combo plate dinners ($9.99–$12.99), pairing brisket, pulled pork, bologna, hot links, Polish sausages, chicken, smoked turkey, or ribs with sides such as beans, cole slaw, smoked corn on the cob, and more. Meat mavens can also indulge in the Heisman, a dish of pulled pork or chopped brisket piled high and topped off with a slice of bologna and a hot link ($7.49). Sports memorabilia adorns the walls of the family-friendly establishment, reflecting the achievements of its namesake football legend and his uncanny ability to break down defensive formations with politely offered samples of tangy sauces.
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked onsite, and except for the addition of spicy cheddar sausage in 2011, the menu has remained largely the same for the last 50 years.
Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
Dickey?s Barbecue Pit has smoked beef brisket in-house nearly every night since 1941, painting each morsel with a tangy house-made sauce. Pulled pork, turkey breast, and polish sausage round out the menu with meals that are heartier than a burrito wrapped in Paul Bunyan?s plaid shirt. Boxed lunches and catered buffets brim with homestyle sides such as coleslaw, mac 'n' cheese, and jalape?o beans. Once the last pickle has been crunched and the last finger has been licked, guests can savor one of the restaurant?s most cherished traditions: a vanilla cone, on the house.
Opened in 1956, Snead's Bar-B-Q satisfies meat-cravers with its original recipes and pit-cooked flavors on a scrumptious menu. Cooked in an old-fashioned brick barbecue pit filled with hickory wood, Snead's smoky barbecue fare comes served in beef, ham, pork, turkey, and sausage dishes. Diners can satiate carnivorous appetites with sliced or log-meat sandwiches ($5.75 on a round bun, $6.95 on a long bun), or relish the texture of beef, ham, or sausage Brownies, which are the delectable burnt ends of meat ($9.95 for a small plate). For alternative palate pleasers, Snead's Bar-B-Q also boasts various side dishes such as barbecue pit-baked beans ($1.95), mac 'n' cheese ($1.95), and french fries ($1.95). Drizzle your meat in a choice of mild or hot savory sauces, which invigorate taste buds from their bland day-job as assistant manager of a burger joint kitty-corner from the stomach,
Chefs rely on the grill to cook many of the dishes at The Blue Bull Bar & Grill, from the sirloin steak tucked into a wrap with cilantro ranch dressing to the chicken breast that stars in chicken cordon bleu. Grilled burgers are topped with seven ingredient combinations, including fried eggs and bacon or bourbon barbecue sauce and caramelized onions. Of course, not every meal requires the grill?s flame. Chefs hand-bread pork tenderloins to make sandwiches and whip up shareable platters of fried cheese sticks, fried boneless wings, and battered onion rings?all of which can be enjoyed inside the eatery or outside on the expansive patio.