What You'll Get
Among encased-meat products, hot links are among the most delightful, followed closely by a saddlebag filled with jerky and a can of Spam crammed inside a larger can of Spam. Can the can with today's Groupon: for $15, you get $30 worth of barbecue fare at Mike Anderson's BBQ.
From behind his cafeteria-style counter, Mike Anderson jovially piles plates with succulent slices of the hickory-smoked meats that headline the classic menu. Up to three juicy meats, such as the specially rubbed pork ribs, slow-smoked beef brisket, and turkey breast, steam at the center of the barbecue dinner plate ($12.50), waiting to fill diners' stomachs as thoroughly as a narcissist fills out a self-assessment form. The trifecta of smoky proteins comes flanked by texas toast and a choice of two homemade sides from a roster of 16 appetite abettors such as old-school barbecue beans with sausage, fried okra, and peach cobbler. Bread struggles to contain heaps of hot links or pulled pork in sandwiches ($5 each), and the Monster barbecue baked potato's spud forms a sturdy nest for boneless meat laden with sour cream, cheddar, and bacon ($10).
On their way to the smokehouse's indoor tables or heated outdoor deck, diners can drop by the condiment bar and augment their aromatic fare with pickles, peppers, and relish. Postmeal, complimentary frozen soft-serve graces crunchy wafer cones, bringing out the kid in every adult and the Louis Pasteur expert in every kid.
Our customers loved this deal last year, earning Mike Anderson's BBQ a spot on Groupon's Best of 2011 list.
The Fine Print
Promotional value expires Jun 6, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Not valid for delivery or catering. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Mike Anderson's BBQ
Ever since opening in 1981, Mike Anderson has personally cut each piece of hickory-smoked meat plated in his restaurant. His cooks mix rubs from scratch to create a top-secret barbecue-sauce recipe from all-natural ingredients, earning a Best Barbecue nod from the Dallas Observer in 2010. The restaurant serves its menu cafeteria style; plates in hand, diners can sniff out such hearty meats as hand-pulled pork, spicy sausage links, and succulent brisket that spends the night being tenderized by Golden Gloves competitors. Homespun sides, freshly baked desserts, and a condiment bar full of pickles, peppers, and edible bibs help accessorize meals. In addition to the booth-filled dining room, the restaurant supplies a heated and covered seating area aptly named Mike's Big Deck.