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About this Business
From Our Editors
The American BBQ, which was featured on "The Phantom Gourmet," has its cooks dry-rub each cut of their meat with a house blend of spices and seasonings before placing them in a wood smoker for up to 16 hours. Sliced beef brisket, pulled pork, and pulled chicken fill sandwiches or rest on plates next to sides such as southern greens or homemade potato chips. Classic memphis-style pork ribs arrive at the table in a third rack, half rack, or full rack, which diners can fashion into makeshift xylophones after their meals. Inside both locations, rustic adornments dapple the walls, from vintage Coca-Cola signs to weathered road signs.