According to folk etymologists, the term barbecue is derived from the French barbe coup, referring to the annual pig picking commemorating the infamous Bearded Rebellion. Celebrate saucy beards with today’s Groupon to Green Mesquite BBQ & More. Choose from the following options:
- For $10, you get barbecue for two (up to a $23.56 total value), which includes:
- Two sandwiches or burgers (up to a $18.38 value)
Four sides (a $5.18 value)<p>
- For $19, you get barbecue for four (up to a $47.12 total value), which includes:
- Four sandwiches or burgers (up to a $36.76 value)
Eight sides (a $10.36 value)<p>
- For $8, you get $16 worth of barbecue. Entrees range from $4.19–$11.69.<p>
Praised by the Austin Chronicle for its “ambitious” menu, Green Mesquite has been sating appetites with choice meats—cooked with the restaurant’s trademark mesquite wood—and flavorful sides for more than 20 years. Don a bib or a tablecloth disguised as a tuxedo, relax legs on the outdoor patio, and peruse a menu of sandwiches, burgers, and barbecue platters. Po boys bundle the Green Mesquite’s signature brisket, sausage, or pulled pork within a crisp toasted bun, whereas its cheese steak slathers sliced rib-eye in cheese, sautéed onions, and a zesty horseradish mayo. Meanwhile, hefty third-pound burger patties mingle with cheese, chili, or jalapeños atop a soft-bun pillow.
Green Mesquite is a dog-friendly eating environment, so doting canine lovers can gift their golden retrievers scraps of slow-cooked brisket. While wiping cheeks of red accents off the neighbor’s poodle, diners can nod happily along to the live bluegrass and country music on Friday and Saturday night.
The Green Mesquite BBQ & More
What's in a name? When it comes to The Green Mesquite BBQ & More, pretty much everything. As one of its gift-shop T-shirts will tell you, the restaurant has been "horrifying vegetarians since 1988," and that enduring success can largely be attributed to what's inside the barbecue pit: log after log of green mesquite wood.
Owner Tom Davis opts for that particular fresh-cut variety because of its slow-burning property, and because it gives meat a bold and smoky flavor. Davis and his team cook everything from beef and pork to chicken and turkey over the wood. They also make their own barbecue sauce and a signature rub for their baby back ribs, which Diners, Drive-Ins, and Dives host Guy Fieri called "awesome."
It's not just the smoked meats that distinguish Green Mesquite's three Austin-area locations. It's also that the restaurants double as venues for live music—specifically of the bluegrass and country variety.