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 jalapeño 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.
For more than 30 years, the team at Woody’s Bar B Q has been perfecting its methods for slow-roasted meats to cook melt-in-your-mouth ribs, brisket, and other specialty barbecue recipes. From the signature full rack of baby back ribs—slow cooked in Woody’s secret marinade recipe—to tender, slow-smoked north carolina pork, savory meats take center stage at the casual, family-friendly eateries. Woody’s Bar B Q was initially founded in Jacksonville, Florida, and now can be found in several states—like Ben Franklin’s progeny.
Fat Jack's BBQ’s proprietor Glenn Gross has always been passionate about barbecue. Starting at the age of 11, Glenn manned the grill at family cookouts, fine-tuning his technique and flavors over the years. He eventually brushed aside career paths in dentistry and music to claim his favorite job title⎯pitmaster.
In order to develop the combination of meats, rubs, and sauces that Fat Jack’s uses to this day, in the early ’90s, Glenn traveled to the nation's barbecue meccas—Texas, the Carolinas, Kansas City, and Memphis. He learned how to create dishes such as Carolina pulled pork, St. Louis–style ribs, and Texas beef brisket. Now, his rich blends of spice rubs and notes of smoke have won him more than 200 national and local awards including being winner of Burger Brawl 2013 - Best Burger in Philly, 3rd overall Best Burger in the World Food Championships, and being featured on Destination America's BBQ Pitmasters.
In a city known for its cheesesteaks, it can be difficult to find a beef brisket smoked to Midwestern perfection. Enter Anastasio Botsaris, the chef and owner of Phoebe's Bar-B-Q. Botsaris and his pit crew call forth a wide array of Oklahoma-style barbecue meats from the fires of their kitchen. They stress simplicity above all else, letting their smoked rotisserie chickens and pulled-pork sandwiches speak for themselves. They don't skimp on the sides, either, which include candied yams and collard greens, which are best washed down with a tall pint of barbecue sauce.