All reviews are from people who have redeemed deals with this merchant.
Reviewed May 9, 2012
Reviewed May 9, 2012
Reviewed May 6, 2012
What You'll Get
Without barbecues to grill meats, hungry diners would resort to steaming steaks in saunas and focusing the sun’s rays onto slabs of ribs with giant magnifying glasses. Fill your stomach with the fruits of the modern grill with today’s Groupon: for $9, you get $18 worth of barbecue for lunch or dinner at Tays Barbecue in Madison.
In business for more than 50 years, Tay’s Barbeque satisfies its carnivorous clientele with a menu of savory smoked meats, house-made sauces, and an inviting sports-centric atmosphere. Patrons can dish the juiciest gossip about local karaoke divas between bites of the crispy-fried Trashy onions, served with dipping sauce ($2.99 for regular; $5.99 for large). Pulled pork and beef brisket, like the gumdrops in Candyland, are available in 1-pound portions ($9.99 each) or piled onto a sandwich ($7.50 for pulled pork; $6.99 for beef brisket). Barbecue plates come with a pair of traditional sides such as Mendy’s Best beans, Low Tide coleslaw, or Millard’s mac 'n' cheese. Layers of pulled pork, coleslaw, and sauce unite with garlic dill pickles to form the Pig Sunday ($5.99), which diners can wash down with fresh brewed iced tea while admiring Tay’s flat-screen televisions and autographed sports jerseys.
The Fine Print
Promotional value expires May 7, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table, 2 per table of 4 or more. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Tays Barbeque
The pitmasters at Tays Barbeque have been barbecuing meats the old-fashioned way since the 1940s, when Millard Taylor opened first started serving up St. Louis-style ribs to the people of Columbia, Mississippi. What does "old fashioned way" mean? At Tays, it means hand-coating meat in a special dry rub, then letting it smoke for hours over a hickory-wood fire until the ribs are tender enough to break in half. The rest of the menu—comprised of recipes from two barbecue-loving families—gets just as much love and attention. Chefs smoke sausages and hot wings, compile pulled pork sandwiches, and carve up beef brisket for sale by the pound. All of Tays meats are served dry unless otherwise requested, and each is paired with two sides, like coleslaw or mac-n-cheese, a slice of bread, and a choice of original or spicy white barbecue sauce. Of course, man cannot live on smoked meat platters alone, which is why the chefs also serve up sweet helpings of banana pudding and peach cobbler, made fresh daily and topped with a choice of vanilla ice cream or an entire ham.