In the late 1800s, thousands of Texans struck it rich when they tapped into veins of thick, dark, tangy barbecue sauce (as chronicled in the Oscar-winning film There Will Be Sauce). Today's Groupon gives you the chance to taste this natural bounty while it's still hot from the earth: for $7, you get $15 worth of smoked brisket, ribs, and shredded meats at Boss Hawg's Barbeque in Topeka. This Groupon expires on May 10th.
Boss Hawg's won best brisket at the 2001 Jack Daniel's World Champion Barbecue Invitational with its traditional slow-smoking method. Roasts, ribs, turkeys, and chickens spend ample time cooking over a combination of charcoal and native hardwoods, which results in a menu full of moist meat enveloped in a tasty, crunchy crust. The K.C. Jazz ($18.99) teaches tongues to keep beats on surrounding teeth with rhythmic baby-back ribs, smoked and basted in the house boss sauce and backed up with honey-buttered corn bread. Boss Hawg’s dedicated barbecuers get emotionally attached to each morsel of slowly maturing meat, and they bury a third of a pound of shredded pork underneath mounds of coleslaw in the Pig-N-Slaw combo ($10.49) in a feeble yet delicious effort to postpone the inevitable. The variety of Latin-inspired options includes the brisket fajita pitas stuffed with beef brisket sautéed in a concoction of hot spices, onions, and green peppers ($9.49). Baked beans, potato salad, and coleslaw sides made from scratch ($1.49 when added onto any meal) pay homage to the family-owned restaurant's origins in a local home kitchen.
Boss Hawg’s Barbeque & Catering Co
The pit masters at Boss Hawg’s Barbeque & Catering Co, voted as having the Best Barbecue by Kansas Best 150 and continually proclaimed as having the Best Barbecue in Topeka by the Topeka Capital-Journal, have slowly smoked succulent meats over native hardwoods and charcoal for more than 15 years. Beginning as a one-woman catering business in the owner’s home kitchen, the eatery has grown into a 50-employee operation that serves more than 150,000 meals each year in a town of just 120,000 residents and only 100 forks. Each day, the cooks prepare picnic-style sides from scratch, boiling fresh potatoes before transforming them into salads and steak fries. To lock in moisture and flavor, the meat in the owner's preferred dish—the Elizabeth’s Favorite barbecued-chicken dinner—is served with its skin on, next to a cool scoop of coleslaw. The American Royal combo, a quarter-rack of ribs and quarter-pound of shredded meat or smoked sausage, comes with corn bread slathered in fresh honey butter and the imperial authority to declare Canada a fiefdom. When not dropping into the dining room for a casual dinner, barbecue lovers can place catering orders or book banquet meals in a private room that accommodates up to 100 guests.