Best Bbq In Philadelphia – Finding good barbecue in the Philadelphia area is easy. Here is our guide to the best in the area.
In Philly and outside the city limits, you can easily find healthy food at places like Mike’s BBQ (see here). Read more TOM GRALISH / Staff editor
Best Bbq In Philadelphia
Philly isn’t exactly known for barbecue. But there is a strong environment here, where old and new players are doing well and filling us up.
Mike’s Bbq In South Philly Isn’t Just Blowing Smoke
What makes the best? Our recommendations are based on our journalists’ in-depth knowledge of the area and advice from local experts. We also try to represent the geography and culture of the city and region. See a bug or error? Email us at [email protected]
Local barbecue experts smoke the meat for over ten hours to achieve the perfect smoke ring, and Texas chefs learn to cook with joy using classic barbecue recipes.
Fette So (German for “fat pig”), opened to big crowds in Fishtown nearly a decade ago and has established itself as a staple in the Philly barbecue scene. The store carries three brand-name barbecue sauces, each adding its own tangy, smoky or spicy flavor to red-ringed smoked meats and meat-heavy sandwiches.
Henry’s Hots BBQ has entered an unexpected, difficult chapter in recent months. Owner Doug Henry passed away in December 2021, and his grill is in the hands of his wife (and Henry’s Hots co-founder), Ruthie Henry. While Doug runs a barbecue joint in New Jersey, Ruthie is often in the background helping the restaurant prepare barbecue food that attracts customers from far and wide. Now it’s up to the president – stop by for some of the region’s best barbecue ribs and chicken and support Ruthie as she navigates this difficult chapter.
Mike’s Bbq South Philadelphia
Huff & Puff BBQ opens next May in Center City for medium-sized children. The project brings South Jerseyans Luke Patrick, Josh Hitchner and Adele Monaghan to a takeaway/delivery site with unhealthy food, including smoked fruit and “corn” (corn grilled lengthways).
Mike Strauss’s Smoking Brisket Cheesesteak, a quintessential Pit Boss twist on the classic Philly sandwich, is reason enough to visit Mike’s BBQ, and the halo of red smoke and smoked meat with moisture has turned the Eastern Pacific locations into a go-to destination To everyone . The award-winning ribs, pulled pork, smoked wings and pulled pork are excellent, and Mike’s Peppered Brisket is a true Philly barbecue delight.
R. Scott Henson is not the first Texas house patient to find a solution by eating chili with a large breast skin in hand. But Henson, who recognizes Austin as his home, is all for a change as his NXTX Tex-Mex grill pop-up series continues to grow in popularity at the Chestnut Hill Farmers Market. The Tex-Mex barbecue concept—think brisket tacos, tortilla-wrapped hot links and smoky carnitas—has an almost weekly Saturday pop-up featuring Texas-style grill plates and Tex-Mex cuts. Iron outside the Mermaid Inn in Chestnut Hill.
Rick Gray opened Rick’s Backyard Barbeque and Grill in Mizpah where Uncle Davey’s BBQ operated for more than two decades. Find here a smoker the size of a school bus and a menu inspired by the barbecue Gray’s father, Melvin Gray Sr., who cooks in the family kitchens, exotic and maybe not like he’s on fire. which he added to control the heat of his oak. The grainy spices are simple, let the meat and they slowly ride through the long brick smoker. Try tender spare ribs or opt for chicken, especially when it’s fresh off the grill.
Where To Eat The Best Bbq In Philadelphia
Owner Aaron Clark says his grill shop in Audubon, NJ, owes its homage to Texas brisket. His brisket is minimal in the Texas style, but peppery, tender, smoky and excellent. However, the biggest hit on the menu is the pork tacos with mango salsa.
Sweet Lucy’s Smokehouse on the Northeast Side is a great barbecue joint with a great menu of hickory-smoked meats, sandwiches and sides. Meats like chicken and pulled pork are available as a platter, sandwich or meat only, and smoked wings and short ribs are on the menu.
Chad Rosenthal’s Barbecue and Whiskey Bar has three locations: one in Ambler, one in Warrington (temporarily closed due to an outbreak) and one in the Spring Garden neighborhood, the newest location. The smokehouse has been a huge success since the Ambler location opened years ago. Must-try Memphis-style dry-rubbed ribs, smoke-blackened hot links and fresh, tenderized whole chicken.
📍Ambler: 111 E. Butler Ave., Warrington: 1613 N. Main St., Spring Garden: 990 Spring Garden St., 🌐 chadrosenthal.com/tlw, 📷 @theluckywell
A List Of 50 Restaurants In Northeast Philadelphia
Owner Matt Lang smokes ole hickory oil, roasts brisket, pork, turkey and leftover pork, which he sells by the pound and in sandwiches. A rotating selection of sides like queso mac, corn pudding, potato salad and KFC-style slaw in addition to the meat selection.
As a volunteer, I focus on creating valuable resources for Philly locals and those living in the surrounding area.
As a restaurant critic and journalist, I cover culinary stars and the evolution of the dining scene, helping us define it one plate at a time. Philly – long an incredible BBQ scene – will finally hold on to its new and improved smokehouse destiny.
The red halo in the meat is a sign of deep smoke in the spare ribs at Mike’s BBQ. Read more CRAIG LABAN
Dinner With The Parents
Reader: There are many new barbecue places popping up these days. Which of these newcomers do you like best?
Craig: Well, there’s been some happy smoke through town lately, with a few more on the way, and all I can say is: Thanks! It’s time we light the fire. A wave of newcomers is now starting to fill my hopes that Philly – the long underrated BBQ scene – is finally embracing its newfound destiny and revamping the pub scene. the movie.
In particular, the new energy coming out of South Philly is more than promising. I recently gave a two-bell review to South Philly Smokehouse (821 Dudley St.), a cool Bock House spot that owner Eric Dalhouse brought to college business. Shiny old body shop. He turned it into a gathering place, where an eight-foot steak burner smoker behind his open kitchen counter turned out leaner, cleaner versions of the crust in four oak-kissed, slow-cooked briskets; juicy pulled pork, creative sandwiches (try the Bevy Club, made with house-made beef and house-made bacon); and rich marble slabs of prime short ribs whose rustic crust and vibrant red smoke are worth the trip alone.
As good as Smökhaus is, Mike’s BBQ (1703 S. 11th St.) in nearby East Passyunk is even better—and I love BBQ right now. I first encountered owner Mike Strauss’ Smoked Brisket Cheesesteak, an essentially new twist on the classic Philly sandwich. But since I’ve finally had enough time to give Mike a good assessment: “high” two bells with more potential if Mike eventually grows back to a bigger place, more interesting (oil free floors would be a plus), maybe with a cold one to back it up Drink program. Smoked meat is already in the third bell phase with the perfect combination of deep flavor, telltale red smoke halos and a moist sensitivity that sometimes escapes truly smoked meat. Juicy, seasoned Creekstone brisket, bacon and pulled pork is as good as Philly. And the other dishes here—pork mac-n-cheese balls, homemade sausage links, great smoked meat chili, and many other fun sandwiches—show that Mike’s repertoire is limitless.
Black Hog Bbq
A frequent newcomer across the bridge to South Jersey is Smoked BBQ at Audubon (34 W. Merchant St.), where owner Aaron Clark was inspired by his time in Austin for good, peppery Texas-style brisket. However, the big hit on the menu is the pork tacos with mango salsa. I think I can say the same about the new Merchant (1312 Chestnut St.). The service is friendly, but its poor meat is disappointing – including pulled lamb shoulder, but unfortunately tough, dry-like. and fibrous like wool.
Of course, it’s not like Philly doesn’t already have some great barbecue spots. I gravitate to Sweet Lucy’s Smokehouse (7500 State Rd.), on the northeast side, to Henry’s Hots in Folsom (1003 E. Black Horse Pike), along the coast. Limited, and the Fishtown division of the Fette Collection. . But the region does not have a unified BBQ culture or its own unique style.
Maybe it doesn’t. But the Pitmaster community is still growing, with at least three barbecue facilities set to open in the coming months. A new branch of Ambler’s Lucky Well is coming this spring in March, with Memphis-style ribs and