About this Business
From Our Editors
While most of us are still getting ready in the morning, Hall of Flame BBQ's grill masters have already began slow-smoking dry-rubbed portions of pulled pork and beef brisket. That’s because each meat takes 12 hours to smoke before it’s basted with from-scratch barbecue sauces. Diners can pair their meaty mains with classic from-scratch sides, such as mashed potatoes crowned with white pepper gravy and coleslaw.
Though the eatery’s cooks consider barbecue a kind of comfort food, they aren’t afraid to experiment. Hall of Flame’s signature bacon-wrapped beef frank, for instance, arrives topped with pulled pork, slaw, and cheese sauce. And each order of deep-fried wings comes tossed in your choice of 30 sauces, from Death by Garlic to black cherry habanero.