JJ's Cluckers satiates poultry-loving palates with an extensive menu of flavorsome fowl served in a fun and family-oriented setting. Warm up incisors with pickle chips—battered and fried dill slices served with ranch dressing ($5.25)—before treating taste buds to sauce-soused wings ($7.99 for 10 bone-in wings). Liquid wing enhancers range from the silky-smooth honey barbecue to the hotter chipotle to the scorching code 5150, which provides an epicurean experience akin to hacky sacking a lava rock with your tongue.
If the “Tortoise and the Hare” taught us anything, it’s that slow and steady wins the race. And at Tony's Barbecue & Steak House, slow and steady cooking has ordinary dinners beat with pork ribs and brisket that spend a good 12 hours sizzling over South Texas hickory. The barbecue meals are joined by hearty steaks, smoked ham and turkey plates, and quail dinners. Many of the menu items are cooked with one of founder Antonio Ruiz's secret recipes for dirty rice, barbecue sauce, and pork and brisket rubs. Before opening the first Tony’s Barbecue in Baytown, Ruiz spent 15 years developing his craft at a local barbecue restaurant in Houston.
Texas barbecue is best known for its flavorful homemade sauce and big selection of meat. Hungry Farmer BBQ keeps this tradition alive with its pork, beef ribs, and homemade sausage. The team crafts their meals from unique family recipes and serves them in hearty portions with sides like potato salad,?cole slaw, macaroni and cheese, sweet potatoes, and many more.
When husband-and-wife team Otto and Annie Sofka first founded Otto's Barbecue and Hamburgers in 1950, they never dreamed barbecue would become the meat and potatoes of the family's livelihood. The small corner grocery store specialized in canned and boxed goods—that is until Annie started cooking up hamburgers at the request of hungry regulars. As the popularity of Annie’s burgers grew, the store’s shelves were cleared out to make room for tables and chairs to accommodate the growing lines of customers. Within two years, the Sofkas were officially in the burger business. By the ’60s, they were ready to add old family barbecue recipes to the menu, and Otto’s has been a favorite pit stop for Houston barbecue lovers ever since.
Three generations have now manned the kitchen at Otto’s, satisfying customers as varied as George Bush Sr., Liberace, and George Foreman with barbecue that has been smoked in a hickory grill for 18 hours. Chefs pair seven meat choices, including beef brisket, slow-smoked pork ribs, and sausage links, with a range of homestyle sides and giant stuffed potatoes, creating full meals that showcase the flavors of the South better than an art installation built from chicken-fried steaks. The chefs at Otto’s also serve up their own line of bottled sodas, ensuring enough frothy root beer, orange soda, and cream soda to wash down the saucy eats.
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.
Demeris Bar-B-Q slathers meats and fingers with a plethora of tasty barbecue-sauce-laden menu items. Serve a family or a family of squirrels with the barbecue dinner, which pairs one, two, or three sauce-smothered servings of beef, sausage, chicken, ribs, chicken breast, or jalapeño sausage with a choice of two sides ($10.25+). A half-pound patty naps between comfy layers of cheddar cheese, bacon, an onion ring, and a sourdough bun inside the Hoffy burger ($6.95–$8.45, at the Shepherd Drive and Northwest Mall locations only), and butter, sour cream, cheese, and chives shower a hearty baked potato ($4.45). Escort a saucy selection with a side of jalapeño corn, barbecue baked beans, or seasoned green beans ($1.70 each). The mississippi-mud ice-cream pie helps patrons cool down their spice-slathered taste buds without sky diving with their mouths open ($4.60).