B & C BBQ serves up tangy-sauced meats along with decadent home-style sides, ensuring that each visiting taste bud gets adequately swaddled with cozy flavors. In addition to savor-packed sandwiches such as the jumbo pulled pork ($4.50) and jumbo pulled chicken ($5.50), the menu highlights fork-friendly plates, such as the popular pulled pork over garlic grits that comes with your choice of two sides ($6.75). Stop by for lunch on a Monday or Wednesday to reel in a tasty serving of smoked salmon ($7.75), or save your trip for a Tuesday or Thursday to try some succulent beef brisket ($7.75). Wash piquant flavors down with a root beer ($1.25), or finish your meal by rinsing accumulated sauce, crumbs, and failed attempts at establishing dinner catch phrases from your hands by dipping them into a full gallon of tea ($4.95). Beer bottles and drafts are available at the Franklin Pike location.
Mary's Old Fashioned Bar-B-Que Pit douses a selection of its pulled pork, rib tips, grilled chicken, and fried fish dishes in original hot or mild barbecue sauces, which have been stirred up in-house for more than 30 years. Chefs forge pulled-pork sandwich that culinary blogger A Radiused Corner describes as "nice and porky, only subtly smoky with most flavors seemingly coming from the tangy hot sauce and sweetness of the slaw." Diners can tear apart or study the infrastructure of rib tips inside the eatery or get carryout meals to devour at home.
Patience is the key to great barbecue and, as it turns out, a great barbecue business. Southern boys Burke, Trey, and Herman found the job market had turned sour, so they set out to make a name for themselves in the world of barbecue. They slow-roasted meats for family and friends, spent long hours putting their recipes to the test at competitions, and finally, through their 30-foot mobile kitchen, brought their saucy meats and traditional sides to the public. In 2013, they achieved their dream of opening a sit-down restaurant, appropriately outfitted as a tribute to barbecue.
Tex's has been serving up authentic Texas barbecue to Nashville for the past 30 years. Like a little girl doused in vinegar, its lunch menu is short, sweet, spicy, and tangy and can convince even the most mature adults to let loose and feast fiendishly with their hands. Plated options cover all of the barbecue basics, including beef brisket ($6.95), pulled pork ($6.75), smoked turkey breast ($6.95), and smoked sausage ($6.85). Combo plates ($7.99) let you taste test a tad of every meat, as well as two veggies. Everyday side dishes include baked beans, cole slaw, mac 'n' cheese, and turnip greens, and some days feature sides including Cajun rice, steamed cabbage, and black-eyed peas. If you find formal utensils too cumbersome but finger forks too crude, have your helping served to you in between two slices of bread ($2.99–$4.95 for a sandwich) or take your tastes to go and enlist the help of a mama bird in the park.
Each home-cooked meal from Judge Bean's BBQ travels straight from the from the pit to guests' tables, which rest under Christmas lights strung from the dining room's roof. The culinary team's smokehouse classics include baby back ribs slow-smoked for six hours and bayou shrimp paired with jambalaya-style rice. As meals unfold, patrons can watch sports or stare intently at the hosts of Book TV on overhead flat screens or simply listen to the live music acts that sometimes grace Judge Bean's stage.
Barbecue masters at Mickey Roos spread dry rubs over choice cuts of meat before slow-cooking them in a Texas-style smoker. The hearty menu piles plates, platters, and buns with barbecue and Tex-Mex fare such as baby-back ribs smoked for eight hours and dished out with two sides such as Boot Kickin' beans or corn on the cob ($14.95 for a half-rack). The hearty barbecue plate ($9.95) packs a plate with smoked brisket, sausage, chicken, or pork and two sides, and the Tex-Mex burrito ($7.95) stuffs barbecue into a tortilla saddled with guacamole and refried beans.
A sense of well-loved Americana infuses every corner of Tom's Blue Moon BBQ as thoroughly as the scent of hickory-smoked meats. Vintage bicycles ridden by notable founding fathers dangle from the ceiling, license plates from across the country line the sky-blue walls, and red-checkered tablecloths evoke a down-home picnic ambience. This nostalgic decor complements the barbecue, which draws inspiration from time-honored family recipes. The cooks begin by hickory-smoking cuts of pork, beef, and chicken for as long as 14 hours before glazing it with the restaurant's signature sauce. To accompany the hearty platters, they also make more than 10 side dishes in-house—including turnip greens, fried green tomatoes, and sweet-potato waffle fries—and craft a tantalizingly sweet banana pudding.