Taste FOOD FILES
ALL Q’UED UP Where to indulge in the Valley’s best barbeque
BY ALISON BAILIN BATZ
Little Miss BBQ
Arguably Arizona’s most lauded restaurant in this genre, Little Miss BBQ was born out of the owners’ love of Central Texas-style barbeque. Named the top spot in Arizona for barbeque by the Food Network and often with a line around the block at the original University Drive location (there’s a newer second location in the Sunnyslope neighborhood), people come from across the country to sample the husband-wife duo’s sliced brisket, chopped brisket, pork spareribs, pulled pork, turkey breast and housemade sausage. On Thursday, lines get even longer as that is the one day a week when the menu features pastrami. The weekend also sees sizeable crowds as beef short ribs are available until they sell out on Friday and Saturday only. www.littlemissbbq.com.
Starlite BBQ
From the team behind the lauded Ocotillo restaurant as well as Chantico and Sidecar Cocktail Lounge, Starlite BBQ is focused on options. The chef smokes, grills and infuses all types of different flavors into his ever rotating menu of meats, including a combination of all four of the main types of American barbeque – Memphis, Texas, Kansas City and Carolina – as he sees fit. The kitchen team also takes great pride in using locally sourced ingredients from Creekstone Farms and incorporates Southwestern flavors by using two of Arizona’s most bountiful crops – mesquite and pecan – to smoke the dishes. www.starlitebbq.com.
Joe’s Real BBQ
An Arizona icon, Joe’s Real BBQ has been known to take things slow – literally. Since opening in 1998, the family-owned business has exclusively used Arizona pecan wood on the grill without any gas or electricity, slow-cooking a variety of meats to ensure the maximum juiciness. Among the most mouthwatering of menu items are the sliced brisket, pit ham, pulled pork and hot link sausage. Diners of the Gilbert legend definitely don’t want to miss out on the 12-plus comfort food sides, especially the braised greens, fresh cut corn and potato salad. www.joesrealbbq.com.
Liberty Station American Tavern and Smokehouse The undisputed king of summer cuisine is clearly barbeque. From smoky and savory to sweet and succulent, here are the top spots in the Valley for fall-offthe-bone, stick-to-your-ribs, grilled-to-perfection, flame-cooked eats.
The secret to Liberty’s success? That would be “Big Poppy,” which is the nickname for the 1,000-gallon, custom-made on-site smoker that uses a variety of woods, including oak and pecan, to elicit the most enticing of aromas and flavors in every bite. All summer long, the smoker is firing up a series of specialty items, notably Texas-style, coffee-infused brisket; Carolina-style pork shoulder with a thick, tangy and subtly sweet Southern sauce; St. Louis spareribs with an authentic Kansas City recipe barbecue sauce; and a combination platter with samples of all three. www.libertystationtavern.com.
Pork on a Fork
Founded in 2010 by Nebraska pork farmers-turned-restaurateurs Justin Erickson and
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So Scottsdale! June ‘21
