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wood-shop-bbq-diners-drive-ins-and-dives-us The McDowell is made with their deboned smoked ribs, their Soul-Glo sauce, pickles and onions. The Improper Pig is not your standard Southern barbecue joint. Prepared eood a homemade dry rub and then marinated, the pork is topped with a delicious barbecue sauce that gives it a smoky flavor. Photo By: Citizen Pictures. Steakhouse Soups. With the goal of pairing barbecue with pickles, Sheridan teamed up with a couple of other food-loving locals, Mike Gallucio and Justin Mason. In he brought craft bbq with a culture of family to Seattle by way of a food truck.

Guy said the bark is worth every bite at this barbeque joint in Los Angeles. The fried chicken sandwich was so good Guy predicted a line down the street for it and jokingly dubbed the smoked pork belly his favorite salad. This barbecue joint is making incredible sandwiches in a 90s, hip hop atmosphere. Here Guy finds the very first rib sandwich in the history of DDD.

The McDowell is made with their deboned smoked ribs, their Soul-Glo sauce, pickles and onions. Their formula is simple: tender meats smoked in solid Hickory for maximum flavor. The menu features meat by the pound which includes a killer brisket , pork spare ribs, smoked wings, sandwiches, mac and cheese bowls and a variety of classic BBQ sides. Q Fanatic BBQ boasts a long line of delicious, smoky briskets, but it also has eight homemade sauces, four being an ode to Kansas City-style barbecue.

The most popular sauce will also give you a caffeine boost, as Guy discovered the Espresso BBQ sauce mixes in an unusually large shot of espresso. In an odd location, inside of a cellular store, Chef and Owner Linh Lee and Co-Owner Regan Louchart are fusing their two cultures together for a truly unique dining experience.

The Brisket Bahn Mi is a combination of meltingly tender smoked brisket and the classic banh mi toppings like pickled daikon, cucumber and cilantro. This "real deal barbecue," including oak-grilled tri-tip, chicken and smoky pulled pork, is worth a road trip. For a decadent finish, order the apple dumpling. This sweet yet tangy dish comprises crisp dough and syrup-soaked soft dough, with tart apple tucked inside. After a four-day brine and a six-hour smoke, the ham is sprinkled with sugar and torched, resulting in a delicious "ham brittle," Guy says.

This diner is serving up Caribbean BBQ with a fiery-hot twist. Smoked slow and low, it is packed with a potent punch of heat. Rob Larman and his wife are serving up old school barbeque in the heart of California wine country at Cochon Volant.

Chef Larman puts his unique spin on fried chicken by soaking it in a sweet-and-spicy brine laced with granny smith apples and pasilla chile paste. Their other claim to fame is the towering WTF Burger. A seared beef patty is topped with hour smoked brisket, smoked pork shoulder, house-cured maple bacon, a fried chipotle pork cake, melted cheddar cheese and house-made barbeque sauce.

The classic barbecue meats are exceptional for a restaurant west of the Mississippi, but the off-menu Soul Burger — a smoked pork patty with slaw and fried onions — is completely original.

Tom's draws the crowds with a special Mediterranean twist on barbecue. They slather a Greek-inspired spice rub featuring thyme, oregano, pickling spice, celery salt and more on everything from brisket to turkey, including the signature rib tips, which Guy calls "some of the best barbecue' around. Guy has been rolling to Jay Bee's for more than 15 years for "real deal" barbecue.

You could say owner Beverly Neely has barbecue in her blood, as both her brother and nephew Food Network's own Pat Neely have been doling out delicious barbecued pork, ribs and chicken so good Guy's "stricken. At Green Mesquite, the BBQ gets its spectacular smoky flavor from the spot's namesake: mesquite wood that is seasoned, or "green. More About: Green Mesquite. Guy calls their Jalapeno Sausage "tremendous," and Wood Shop Bbq Diners Drive Ins And Dives Found the Lamb Ribs are a bonafide top seller. You might not see locals at Graceland, but you'll definitely see them at Marlowe's Ribs.

Like Guy, locals know they can call Marlowe's for a free pink-limo ride to the restaurant. Good thing too because Guy couldn't wait to try the Elvis favorite: ribs smothered in Marlowe's tangy barbecue sauce. More About: Marlowe's Ribs. Twin brothers Jonathan and Justin Fox are serving up a hearty taste of their home state at this Texan barbecue joint in Atlanta, where they smoke around 10, pounds of pork and brisket weekly.

Guy is a fan of the Fox Bros. More About: Fox Bros. Owner Chris Schobel grew up smoking meats in Pennsylvania, so when he moved to Maui in , he decided to revive a struggling barbecue joint. A standout side is the cornbread made from a creamed-corn batter. In Fort Greene Brooklyn, The Smoke Joint is smoking up some seriously mouth-watering, succulent, fall off the bone 'cue. The short ribs are Brontosaurus-sized, and the Buffalo wings are funkified by smoking them first.

It's a veritable melting pot of a barbecue joint, much like the city it's in. More About: The Smoke Joint. The Improper Pig is not your standard Southern barbecue joint. More About: The Improper Pig. A favorite sandwich is The Carolina: Boneless pork butt is hit with a brown sugar dry rub, smoked for 12 hours, then doused with a spicy barbecue sauce that has Guy hooked. A topping of homemade slaw laced with chipotle powder adds kick to the bite. More About: The Smoking Swine.

Named after the family's best friend, J. McBrewster's is known for scratch-made cooking. Try the hickory-smoked goat platter and mutton dinner.

Guy claims the barbecue Melon Sauce at this Western Kentucky eatery should be renamed the "Rich Mahogany" for its dark, smoky flavor. More About: J. On Triple D, Guy loved the low-and-slow smoking technique for the succulent pulled pork. As Guy also learned, the technique makes for super tender turkey and catfish, too.

More About: Thee Pitts Again. This spot cranks out 30 tons of 'cue a year. It comes piled with Central Texas-style brisket, ribs and sausage. Cornbread and sides round out this mouthwatering meal. More About: Podnah's Pit. Even in a state full of barbecue joints, Wood Shop Bbq Diners Drive Ins And Dives Treatment this one stands out for its Big Mac Daddy.

Layer upon layer of pulled pork and brisket are heaped onto a inch bun, then loaded with sausage links, smothered with 2 kinds of sauces and crowned with 4 scoops of meat-studded macaroni and cheese for a seven-pound behemoth.

More About: Smoke Shack. Guy steps into a rock and roll fantasy straight out of Flavortown at this Southern-style barbeque joint. More About: Meat Southern B. Chef-Owner Raymond Aker combines two seemingly disparate cuisines — sushi and barbecue — to make distinctive dishes that sing with bold, bright flavors. Take the surf-and-turf roll, for instance. The rice-wrapped roll is stuffed with snow crab, tempura-battered shrimp and avocado, then topped with a hefty slice of smoked brisket and spicy jalapeno slivers.

The dish comes drenched in a wasabi-laced dressing that Guy says balances out the flavors. Also try the crisp, golden fries that come heaped with two Korean classics: bulgogi and kimchi. More About: Q-Shi. Chef and Owner Kyle St. More About: One90 Smoked Meats. They offer real-deal barbecue and inventive house-made sausages in addition to a killer selection of brews. In he brought craft bbq with a culture of family to Seattle by way of a food truck.

In , he and James built their first brick and mortar restaurant. After being featured on Diners, Drive-ins, and Dives with Guy Fieri, the restaurant has continued to grow. He still has his eyes focused on consistency and preaches it daily. James grew up in love with the city of Seattle and is always looking for ways to keep our culture fun and interesting. His roots are in Texas and he dreamed of bringing the culture of great bbq and community to Seattle.

When James met Matt it was clear Seattle was about to get some really amazing bbq. James's motto is "make lives better". Palani is a 14 year industry veteran and a Seattle native. Mike, known as Kramer , is a graduate of the western culinary institute and former owner of a mediterranean food truck. He has dialed in the kitchen and allowed Wood Shop to increase their production of perfectly smoked bbq.

In addition to running our kitchen, Kramer is overseeing Oaky's Tex Mex. Liz is from Ohio. She hikes and camps. She likes dogs, if you see her, tell her about YOUR dog. When she is not serving BBQ and driving the food truck you can find her riding her hog. About and locations. Order in-person or online!

Tuesday - Sunday pm and pm

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