FOOD FILES

ALL Q’UED UP Where to indulge in the Valley’s best barbeque

BY ALISON BAILIN BATZ

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.

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 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

Wes Hansen, Pork on a Fork serves slowsmoked barbeque favorites for those who prefer a more fast-casual dining experience. The restaurant first made a name for itself after impressing the Food Network’s Guy Fieri, who used some of their pork products in demonstrations during the televised, national Celebrity Food Show several years back. In the years since, Pork on a Fork has also been featured on Cooking Channel’s Big Bad BBQ Crawl and was named among the best barbeque spots in town by USA Today. www.porkonafork.com.

Trapp Haus BBQ

New York native and pit master Phil Johnson, also known as “Phil the Grill,” opened Trapp Haus in Phoenix in 2018 after participating in the ultra-competitive Kansas City Barbecue Society circuit and running a local food truck. Johnson not only won the grand championship on the Sam’s Club Tour for his cooking but also placed second in its invitation-only American Royal World Series of Barbecue. He is known for shying away from mesquite in his cooking and always glazing his meats using his own rubs and sauces, and some of his specialties include brisket, pulled pork and combination platters. He also delights in dreaming up more innovative barbeque-themed fare, including his Brisket Mac Roll, a smoked eggroll with barbeque shrimp. www.trapphausbbq.com.

Bryan’s Black Mountain Barbecue

Former seasoned Fairmont Scottsdale Princess chef and Culinary Institute of America graduate Bryan Dooley trailblazes into the hearts of Scottsdale foodies as the owner of Black Mountain Barbecue. Taking inspiration from both his fine dining days as well as down-home cooking with his family, Dooley – who uses pecan wood – smokes out competitors with no-frills, flavor-packed food that would rival any Michelin-starred restaurant. Of particular note are his whole barbeque chicken, black-eyed brisket chili, pulled pork sandwich and whole slab of pork ribs. www.bryansbarbecue.com.

Jalapeño Buck’s

The owners of this funky spot in Mesa describe their menu as new wave Mexican soul food and buzzsaw brand barbeque that is wholly Arizonan. To them, that means smoking meat in an orange grove using oak and pecan wood with just salt and pepper to taste. The 24-hour pork shoulder is hand-pulled; the ribs literally fall off the bone; the sandwiches have a heaping helping of a mayonnaise-based sauce first made by the owner’s mother; the meat can be made into a burrito with ease; and the people are as real as they are warm and welcoming. www.jalapenobucks.com.

Lovecraft

Though initially opened as more of a craft beer bar with tapas, the New Mexico-native owner soon fell in love with the concept of combining barbeque favorites with the rich, spicy flavors of her home state. Today, Lovecraft offers a full menu of meats by the pound including 12-hour smoked prime rib, pork shoulder and pulled chicken breast that has been smoked on the bone as well as starters and entrees featuring house-smoked bacon, smoked pork combined with spicy red or green chili sauces, and even barbequed takes on jackfruit and mushrooms so vegetarian and vegan guests can get in on the fun as well. www.lovecraftphx.com.