With a menu of appetizing dishes, Texican’s satisfies stomachs with its tongue-tantalizing Texas-style slow-smoked meats and sauces, served as condiments at the table. Whether hunkering down for an in-house experience or ordering chow on the go, the friendly barbecue buffs make it easy to fill up on feasts such as the hearty hickory-smoked beef brisket, either in a bold, savory sandwich ($4.99) or part of a meal with your choice of two sassy sidekicks such as skillet-fried taters and slaw ($6.99). More adventurous diners can duel with a posse of four fiery wings ($4.99–$6.99) as taste buds take part in an old-West-style shootout on the mouth’s main street. A serving of cherry-wood-smoked pork spare ribs ($4.99–$6.99) vies to steal eaters' attention from its succulent cousin, the 18-hour smoked pulled-pork sandwich ($3.99–$5.99), flanked by a bevy of personal-size spectators including mac ’n' cheese or cinnamon apples. Also served in pints ($3.25) and quarts ($5.99), the sides can feed a family or an entire army of little green men.
An assortment of savories straight from FireFresh's grill tempts patrons of all occupations to become flame-fighting foodies. Classic pulled-pork, marinated-pork, pulled-chicken, and brisket sandwiches come in three portion sizes, the "rookie" just right for wee ones or wee appetites ($3.49), the "regular" ration appropriate for medium folk ($4.69), and the Big Bruce serving for people with voracious appetites ($6.79). All four options can also be ordered as plates for an additional $2, which gets you one side. To try a variety of FireFresh favorites, opt for a 3 Alarm Sampler ($8.99), serving up one 'Bama rib, pulled pork, and pulled chicken doused in homemade barbeque sauce, or break out your heat-safe grabbers on a 5 Alarm Sampler ($11.99). Before you leave, feed the already-burning calories in your belly a side of seasoned fries, mac and cheese, country slaw, or cinnamon apples ($1.49 each).
An inexhaustible source of slow-cooked, smoky ribs, the Bootleg Bar-B-Q pit masters have supplied area carnivores with excellent meat since 1991. Bootleg's co-owners work alongside their mutton-juggling employees to deliver well-slathered meatstuffs dressed in savory sauces to starving mouths of all sizes. When running their buds over the menu, tongues trill at the feel of robust half-slab dinners ($12.49) and pulled-pork and beef-brisket sandwiches ($4.99). A Courier-Journal review advises sandwich aficionados to order their first selection without sauce, then sample every Bootleg sauce until the ideal accompaniment reveals itself. Bootleg recommends customers send meat-seeking missives ahead of their arrival, as many sublimely smoked dishes take time to prepare, such as the wings, which require three hours' notice to exchange their aerodynamacy for hot and sticky flavor. A slew of enticing sides, available in individual, pint, or gallon sizes, fill remaining gut space with homespun fixings made from scratch, including country coleslaw, mac 'n' cheese, and down home tater salad.
Premium applewood slow-smoked Barbeque and made-from-scratch side dishes. Hoggy's Restaurant & Catering provides dine-in, carry-out and full-service catering for your convenience. Visit us on the web at http://www.hoggys.com
You can still spot founder Bill “Mr. Goodies” Dickerson strolling around the Goodies Barbecue kitchen, testing sauces and ensuring the pork, ribs, and chicken are slowly pit-smoked just right. His daughter Creola Robinson has now taken over his business, overseeing the chefs as they dry-rub meats, fry up fish, and bake peach cobbler and chess pie.
They season a tangy tomato base with dashes of brown sugar and vinegar, resulting in the hot and mild barbecue sauces that reporters from City Beat lauded as “legendary.” The barbecue artists have been perfecting these recipes since the restaurant's founding in 1986, and today, their sauce can be found on the shelves of local grocery stores and flowing out of the water fountains of select community parks.
Montgomery Inn has seen a lot of famous faces over the years; Johnny Cash, Brittany Spears, Cameron Diaz, countless professional athletes, and every US president since Gerald Ford. The real stars, though, are the restaurant's award-winning ribs. Founders Ted and Matula Gregory started serving them in the late 1950s using Matula's homemade barbecue sauce. The ribs were an instant hit with diners and earned their first official accolades from the Cincinnati Post in 1968.
Years later, Montgomery Inn has expanded both its menu?specialties now include housemade Saratoga chips and barbecued spring chicken?and locations, but the ribs still steal the show. In recent years, they've been lauded by The Today Show, CNBC, and Fox News. The restaurant has even their own grocery line, so customers can enjoy their ribs and sauces at home.