All reviews are from people who have redeemed deals with this merchant.
January 29, 2013
July 1, 2012
March 28, 2012
What You'll Get
Though charcoal drawing was once the dominant artistic medium in America, precious few masterworks survived the realization that those early portraits could be crumpled up and used to smoke delicious stacks of ribs. Honor forgotten artists with today’s Groupon to Bucky’s Bar-B-Q at any of its four locations. Choose between the following options:
- For $7, you get $15 worth of dine-in barbecue fare.
- For $20, you get $40 worth of catered or bulk barbecue fare.
Bucky’s Bar-B-Q's cooks plate out a menu of wood-smoked barbecue fare in a casual family setting. The customer-favorite pork plate piles a hefty 6-ounce slab of smoked chopped pork beside a choice of two sides, such as Cajun pinto beans, mac 'n' cheese, or a corduroy fedora ($7). Cooks season a half chicken in special rub before smoking it in a four-hour sauna to craft the chicken plate ($7), and the St. Louis rib dinner pairs a quarter-rack of fall-off-the-bone ribs and a 4-ounce helping of chopped pork ($9.90).
Alternatively, patrons can enrich social gatherings with a meaty selection from the full catering menu. Hosts can roll out the pork and chicken dinner escorted by myriad sides and sauce at backyard barbecues ($8/person), and tailgaters will devour the whole smoked boston-butt roast, which is rubbed in secret seasoning and slow-roasted for 16 hours ($25)—the required time in a regulation game of Dungeons & Dragons.
The Fine Print
Promotional value expires Mar 10, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. $15 Groupon valid for dine-in and carryout only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Bucky’s BBQ
Bucky’s BBQ owner Wayne Preston honed his craft at a young age, spending boyhood afternoons in his father’s meat-packing plant and Wednesday nights preparing suppers for his local church. Word about Wayne’s saucy ribs and pulled pork spread shortly after he founded his own roadside barbecue stand, forcing him—like the barbecue-sauce barons of years past—to expand his operations to new frontiers. Today, each of Bucky’s four locations fashions heaping plates of never-frozen Boston butt, tender chicken, and St. Louis–style ribs in the traditional country style: hand-rubbed with secret seasonings and slow-cooked over a smoky fire of hickory chips. Five house-made sauces garnish slices of juicy meat served alongside traditional sides of baked beans, coleslaw, and sweet potatoes. When they aren’t dishing out meals in the restaurant, Bucky’s tireless staff serves parties, formal events, weddings, and flash mobs as large as 1,500 people with fully catered barbecue feasts.