Barbecuing is a distinctly American art form, much like listening to jazz music and feigning an understanding of jazz music. Celebrate patriotic cuisine with today’s Groupon to Wilson’s BBQ. Choose between the following options:
- For $7, you get $15 worth of slow-cooked barbecue
- For $16, you get a family barbecue dinner, including one-pound of any meat (up to a $14.99 value), a half-pound of any additional meat (up to a $7.49 value), one pint of beans (a $4.99 value) and one pint of potato salad or cole slaw (a $4.99 value, up to a $32.46 total value).
Wilson's BBQ slow-cooks its succulent meats over mesquite wood until they sport a flame-kissed surface, crafting a menu of lip-smacking eats. The pulled-pork sandwich storms the ramparts of the gustatory senses with a host of coleslaw and sauce ($5), and the sliced-brisket dinner melts like a snow fort with central heating as soon as it makes contact with utensils ($9.99). The family barbecue dinner allows guests to load tables with their choice of up to two different meats; diners can use ribbons of link sausage to measure the distance from kitchen to centerpiece (an $11.50 value/lb.) or slather their collective taste buds and fingertips alike with tender heaps of baby back ribs (a $14.99 value/lb.). Alternating mouthfuls of Wilson's potato salad and beans (each a $4.99 value/pint) give meat-laden palates a reprieve and steer table-side conversation toward such topics as the underutilization of barbecue sauce as an industrial adhesive.
Former IT employee Leroy Wilson used to relegate his passion for grilling up mean barbecue to company outings and house parties, until his growing fan following of friends, co-workers, and strangers with functioning olfactory senses convinced him to roll the dice and open up a restaurant. Since then, Leroy has proudly manned the grill at Wilson’s BBQ swathed in a well-earned cologne of smoked mesquite as he slow-cooks each diner’s meal over wood-fueled flames or his stacks of smoldering Monopoly money. Leroy and his staff glaze meaty morsels with ultra-secret signature sauce and seasoning recipes before heaping them on plates alongside hearty side dishes or piling them high atop sandwiches that Fort Worth Weekly praised in 2008 for their lucid-dream-inspiring flavors.