Smokin’ Guns BBQ on Swift Avenue in North Kansas City has been a contender in one of the most competitive BBQ markets in the world since it opened, smoking brisket, pork, and ribs alongside a competition BBQ program that has earned hardware on the national circuit. It appeared in Season 9, Episode 10 of Diners,
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Barbecue, Kansas City, Missouri, Restaurants, Season 9Schellville Grille appeared in Season 9, Episode 6 of Diners, Drive-Ins and Dives, “Grilled, Smoked and Sauced,” which aired May 31, 2010, as a roadside BBQ and grill on the outskirts of Sonoma serving smoked meats and scratch-made sandwiches in the kind of low-key roadside setting that is disappearing from Wine Country as the region
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Barbecue, Califonia, Restaurants, Sandwiches, Season 9In October 2006, Pat Martin walked past his favorite Mexican restaurant in Nolensville and found it had closed. He ran into the landlord on the spot, signed a lease on the 950-square-foot shack, and opened Martin’s Bar-B-Que Joint with no restaurant experience and a consuming passion for West Tennessee whole hog barbecue he had learned
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Barbecue, Restaurants, Season 9, TennesseeHonky Tonk BBQ on South Racine in Chicago’s Pilsen neighborhood has been smoking low-and-slow since it opened, bringing serious Southern BBQ to a Mexican-American neighborhood that appreciated the food immediately and made it a local institution. It appeared in Season 7, Episode 8 of Diners, Drive-Ins and Dives, “Barbequed, Baked and Brined,” which aired October
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Barbecue, Chicago, Illinois, Restaurants, Season 7Rodney Muirhead grew up in Texas, moved to Portland, and got tired of not being able to find Texas-style BBQ. In 2006 he opened Podnah’s Pit Barbecue on NE Killingsworth and started smoking brisket, ribs, and sausage over oak and pecan the way he grew up eating it. Portland took notice immediately. Podnah’s appeared in
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Barbecue, Oregon, Portland, Restaurants, Season 7Wilson’s Holy Smoke BBQ appeared in Season 5, Episode 10 of Diners, Drive-Ins and Dives, “BBQ and More,” which aired February 9, 2009, as a Fairfield, Connecticut BBQ operation bringing serious pit-smoked barbecue to a state more known for its pizza and seafood traditions than its BBQ. The restaurant has since permanently closed. Quick Facts
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Barbecue, Connecticut, Restaurants, Season 5Gorilla Barbeque operates from a tiny yellow shack in a parking lot on Highway 1 in Pacifica, with the Pacific Ocean visible in the distance and a smoker that has been running since 2003. The setup is as minimal as BBQ gets: a shack, a smoker, picnic tables, and some of the best ribs on
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Barbecue, Califonia, Restaurants, Season 5Green Mesquite on Barton Springs Road in Austin has been feeding the Zilker Park crowd since 1988, combining Texas BBQ and Tex-Mex in an outdoor-heavy setting that captures what eating in Austin on a good day actually feels like. It appeared in Season 5, Episode 10 of Diners, Drive-Ins and Dives, “BBQ and More,” which
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Austin, Barbecue, Restaurants, Season 5, TexasPat’s BBQ on West Commonwealth Avenue in Salt Lake City has been making a case that Utah deserves a serious BBQ reputation since Pat Hughes opened it with a conviction that low-and-slow smoked meat is not a regional specialty but a universal truth. It appeared in Season 5, Episode 7 of Diners, Drive-Ins and Dives,
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Barbecue, Restaurants, Salt Lake City, Season 5, UtahThe Talanco family has been cooking BBQ in South Texas for four generations, and Texas Pride Barbecue in Adkins is the current expression of that tradition. The restaurant sits on East Loop 1604 about 20 miles southeast of San Antonio, and San Antonio locals have been making that drive for decades. Texas Pride appeared in
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Barbecue, Restaurants, Season 3, Texas