5 BBQ Sandwiches Across The Country We Love
A good barbecue sandwich consists of so much more than simply smoked meat piled on a bun. We have been fortunate enough to travel around the country to try some of America’s best barbecue sandwiches.
There are a number of examples of iconic barbecue sandwiches at some of our favorite spots, such as the Mother Clucker at Stanley’s Famous Pit Bar-B-Q, the Mike Johnson at Slap’s and the Z-Man at Joe’s in our home town of Kansas City, the Tipsy Texan at Franklin Barbecue in Austin, and the Chef Jeff Brisket Sandwich at Pig Beach in Brooklyn.
However, we also wanted to share some of our favorite lesser-known handheld items. Here are five of our favorite barbecue sandwiches we love to sink our teeth into.
The Tank sandwich at Porky Butts BBQ in Omaha has a little bit of everything. (Photo by Wai Chan)
The Tank - Porky Butts BBQ
World Championship pitmaster Blane Hunter is no stranger to great barbecue and there are a number of fantastic items on the menu at his restaurant, Porky Butts BBQ, in Omaha, Nebraska. One of the best items happens to be a sandwich called The Tank, named in honor of a friend of the restaurant who passed away. The Tank is made with chopped brisket, topped with jalapeño sausage and cheddar cheese sauce on toasted jalapeño cornbread, and drizzled with spicy BBQ sauce.
The Rocket Pig sandwich at Joe’s in KC is the new kid on the sandwich block. (Photo by Ryan Cooper)
The Rocket Pig - Joe’s Kansas City Bar-B-Que
While the Z-Man is certainly one of the more recognizable items on the menu at Joe’s Kansas City Bar-B-Que, we encourage folks to try the Rocket Pig, the new kid on the sandwich block that was introduced in 2018. The Rocket Pig consists of Joe’s pulled pork tossed in a sweet-hot competition BBQ glaze, bacon, pepper jack cheese, and a BBQ mayo, topped with fried jalapaños. Pro tip: your best bet is to go with a friend and order one of each. After all, barbecue is meant to be shared.
If you go to Brotherton’s Black Iron BBQ, make sure you order the brisket grilled cheese. (Photo by Gabriel Ramirez)
Brisket Grilled Cheese - Brotherton’s Black Iron BBQ
John Brotherton and his crew at Brotherton’s Black Iron Barbecue in Pflugerville, Texas are known for excellent barbecue, especially when it comes to their sandwiches. They serve a number of iconic sandwiches, including a Texas Reuben and a Pflugerville Philly. You cannot beat the Loaded Grilled Cheese sandwich with gooey cheese and smokey brisket.
The chopped pork sandwich at Payne’s in Memphis is drool-worthy. (Photo by Sean Ludwig)
Chopped Pork Sandwich with Mustard Slaw - Payne’s Bar-B-Que
While traveling around Memphis, there are some flashy barbecue joints that practically scream at you to come inside and then the food ends up being underwhelming. Payne’s Bar-B-Que is the complete opposite, with an incredibly unassuming appearance and excellent food. The one item you must try while you’re there is the chopped pork sandwich with mustard slaw. Even if you don’t care for mustard, the sandwich is perfect, with slow-smoked pork that pairs exceptionally well with the slaw.
The unconventional lamb belly bahn mi at Hometown Bar-B-Que in Brooklyn will surprise you with its rich flavors. (Photo by Sean Ludwig)
Lamb Belly Bahn Mi - Hometown Bar-B-Que
Hometown Bar-B-Que in Brooklyn is commonly regarded as one of the best barbecue joints in the Northeastern U.S. One of the reasons for this is that it offers well-made Central Texas staples like brisket and beef ribs as well as a few delicious, unexpected curveballs. One of these curveballs is the lamb belly bahn mi sandwich. The smoked lamb belly base has rich, gamey flavors, and it’s topped off with pickled daikon and carrots, cilantro, and a sweet and spicy sauce, all on a fresh baguette. It’s a menu item you’re unlikely to find anywhere else.
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These are just some of the great sandwiches we have had the opportunity to try at restaurants across the country. We hope you are able to try all of these and more in the future. We’d also love to hear about the best barbecue sandwiches you’ve ever had, so please send us a note or hit us up on Facebook, Instagram, and Twitter with your favorites.
Ryan Cooper (BBQ Tourist) & Sean Ludwig (NYC BBQ)
Co-Founders, The Smoke Sheet
—LC Richardson, founder of LC’s Bar-B-Q in Kansas City, passed away last week at the age of 86.—
HOT OFF THE PRESS
This past week, we mourned the loss and celebrated the legacies of several high-profile members of the American barbecue community. These losses included:
LC Richardson, founder and owner of LC’s Bar-B-Q in Kansas City, passed away at the age of 86. LC’s is widely regarded as one of the best BBQ spots in KC. Ryan Cooper of The Smoke Sheet, Tyler Harp of Harp Barbecue, and several other barbecue commenters spoke with The Kansas City Star about his legacy and iconic restaurant. READ MORE.
Gerald Birkelbach, owner of City Meat Market in Giddings, Texas, died unexpectedly last Thursday morning at the age of 65. Birkelbach ran City Meat Market for 41 years, and the restaurant has been well-regarded in Texas BBQ circles for many years. READ MORE.
Nelson "Bobby" Ellis, the longtime kitchen manager of famous Memphis BBQ joint The Rendezvous, passed away at the age of 66. Ellis started working at Rendezvous at the age of 13 and worked as kitchen manager of the restaurant for more than 40 years. READ MORE.
During the terrible winter storm that crippled power and water services in Texas, many in the Texas BBQ community came together to help those in need. Some of the notable stories we saw this week included:
In Houston, Burns Original Bar-B-Que served up more than 5,000 meals to residents who needed a hot meal. Following this, Operation BBQ Relief set up shop in the area so it could serve up hot meals to people still struggling. “It’s great to come back to a community that wants us here and values what we do,” OBR founder Stan Hays said. “We wish it were under different circumstances.” READ MORE.
Iconic Austin restaurant Franklin Barbecue gave away free barbecue sandwiches to those in need this past Sunday. READ MORE.
Tyler-based joint Poke In Da Eye BBQ opened the doors of its restaurant to give shelter to families. READ MORE.
The Southern Smoke Foundation created the “Texas Winter Storm Relief Fund” to provide financial relief for food and beverage industry employees affected by the storm. READ MORE.
Popular Katy, Texas barbecue restaurant Midway BBQ caught fire this past weekend and was completely destroyed in the blaze. The iconic spot has been in business in Katy for 52 years. Owner Herman Meyer hopes to rebuild, adding “We’ll move forward and get back to serving barbecue to the community as soon as we can.” READ MORE.
The inaugural American Royal Backyard BBQ & Steak Cookoff, which was set to take place last year during the start of the pandemic, is now scheduled to take place at the American Royal Complex in the West Bottoms on March 12-13, 2021. READ MORE.
Acclaimed St. Louis spot BEAST Craft BBQ is pausing its barbecue operations at its location in The Grove for 6 to 8 weeks, instead focusing on a full-scale butcher shop and sandwiches. READ MORE.
ADDITIONAL READS
Texas Monthly’s Daniel Vaughn wrote about how Dr. Pepper helped him feel right at home in Texas.
Top Austin restaurant La Barbecue is moving to a new spot just a few blocks away and will be bringing back live music to the new location.
J.C. Reid wrote about how nachos have become the latest trend in Texas barbecue, as Texans continue to seek comfort food.
According to Chuck Blount, Schertz’s Purple Pig in San Antonio excels at Midwestern-style barbecued rib tips and is heavy on the sauce.
The New York Times took a look at the city’s return to limited indoor dining after a two-month shutdown after a second wave of coronavirus, talking with Addy’s Barbeque in Queens.
Bradrick Cooper of Coop’s West Texas BBQ in Southern California talked with Eater San Diego about how the eatery has been able to survive the pandemic and work towards being able to franchise the business.
Flatpoint Barbecue out of Santa Monica was recently shut down, threatened with arrest, and fined $1,000 by city officials for lacking the appropriate business and public health permits.
Meanwhile, AGL’s Craft Meats is fighting to become the first fully legal Texas BBQ restaurant in Los Angeles, setting up an important fight for other barbecue pop-ups.
Insider recently took a look at how barbecue is eaten in 21 countries and regions around the world.
—Dr. Howard Conyers spoke with Kevin Kelley about his work as a pitmaster, rocket scientist and mentor.—
WATCH
Pitmaster and Rocket Scientist Dr. Howard Conyers — Kevin’s BBQ Joints
In this episode, Kevin talks with Dr. Howard Conyers, a NASA engineer, pitmaster, and educator. They talk about Dr. Conyers’ long history with barbecue growing up in South Carolina and how he learned to cook whole animals. They also chat about his upcoming coffee table book, the 100 Acres Project to benefit Black farmers, and his mentorship in the Kingsford Preserve the Pit program. WATCH HERE.
LISTEN
The Smoke Sheet’s Sean Ludwig — In Love with the Process
The best BBQ you'll find is in... New York? In Love with the Process host Mike Pecci is joined by guest Sean Ludwig of NYC BBQ and The Smoke Sheet to discuss where you can find the best BBQ in New York as well as the rest of the U.S. From ribs to brisket to wings, they dive into the subject of barbecue (and a few other fun topics) in this episode. The episode also includes a new segment called “Have You Seen Anything Good Lately?” with Alex Johnson. LISTEN HERE.
READ
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook — Toni Tipton-M
Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. BUY IT HERE.
—Chuck roast is a solid alternative to brisket when making burnt ends on the smoker.—
How to Make Poor Man’s Burnt Ends
By The Dawgfatha’s BBQ
For this week’s Recipe of the Week, we chose this video for “How to Make Poor Man’s Burnt Ends” from Alton of The Dawgfatha’s BBQ. If you aren't quite up to par on your brisket making game, this is a fantastic alternative to brisket burnt ends using chuck roast that will have your crowd impressed. Check out this simple, yet delicious recipe.
—Many of the largest barbecue events of 2020 have been canceled or postponed.—
In light of the constantly changing coronavirus crisis, we are leaving our events section blank for some time. We’ll be updating our events section on our website with the most up-to-date information as we have it.
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