The meat is typically served rare with a strong horseradish sauce as the preferred condiment. Each Southern locale has its own variety of barbecue, particularly sauces. South Carolina is the only state that traditionally portable bbq includes all four recognized barbecue sauces, including mustard-based, vinegar-based, and light and heavy tomato-based sauces. Memphis barbecue is best known for tomato- and vinegar-based sauces.
Examples of meat prepared for a braai are lamb, steaks, spare ribs, sausages, chicken, and fish. Milie pap, also known as “Krummel Pap”, is a crumbled cornmeal that is often served as a side dish. Featuring over 11 hickory-smoked meats, Jack Stack has the most extensive barbecue menu in Kansas City. From beef burnt ends to lamb ribs, there’s something for everyone at the hands of our experienced Pit Masters. Don’t forget the sides, either – featuring the best hickory pit beans, cheesy corn bake, and cheesy potato bake Kansas City has to offer. Marinated slow-smoked pulled pork or chicken on a bed of tortilla chips topped w/ BBQ sauce, cheese sauce, shredded cheese, jalapeños, and finished off with a light dusting of BBQ Shake.
The original Jack’s weber charcoal grill located in SoDo just southeast of the stadiums and north of the greater Georgetown area. We’ve got 16 Smokey Mo’s locations near you in Cedar Park, Round Rock, Austin, San Antonio, Spring Branch, New Braunfels and Conroe, just to name a few. If not, hang tight, we’ll get there as soon as we can. KT’s BBQ was started right here in Colorado by Kirk and Tricia Jamison. Nearly 30 years later, we’re still family-owned and operated.
Tortillas are just as common as white bread at these Alamo City joints, which excel at all manner of smoked meats, including chicken and lamb. We get up early to hickory-smoke all of your favorites, and our ribs are then chargrilled for extra flavor. According to estimates, prior to the American Civil War, Southerners ate around five pounds of pork for every pound of beef they consumed. Because of the effort to capture and cook these wild hogs, pig slaughtering became a time for celebration and the neighborhood would be invited to share in the largesse. In Louisiana Creole and Cajun culture, these feasts are called boucheries or “pig pickin’s”. The traditional Southern barbecue grew out of these gatherings.
We have a full menu filled with a variety of foods for any craving. With all foods made in house, we are also able to meet almost all dietary needs such as gluten intolerance. Alabama has a much-deserved weber charcoal grill good reputation for barbecue. Not only are there some classic stalwarts who laid the foundation for the state’s smoked meats traditions, one of the best barbecue joints in the nation was founded here.
After three painful experiences operating barbecue joints, Mark Gabrick finds his sweet spot with a line of H-E-B-approved sauces. An upstart couple in the kitchen teams up with a nonagenarian owner for a restaurant that doesn’t miss a beat, from sides to meats to desserts. Bandana’s Bar-B-Q is Southern Style BBQ – seasoned with a dry rub and cooked sauceless, then hand-cut to order straight from the smoker. Home-cooked seasoned potato chips, served w/ a generous portion of chunky bleu cheese dressing. Smoked sausage, cheddar, pepper-jack, pickles, pepperoncinis, honey mustard sauce, served with crackers.
All of our in-person service at the restaurant is provided with six-foot distancing and minimum human contact. Additionally, we sanitize all “touch” surfaces throughout the day to ensure that our kitchen and dining area is as safe as possible. Getting something delicious is only a few clicks away!