| Hand-Pulled Pork |
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The hand-pulled pork sandwich is our most popular item. Very lean and tender, full of flavor; nothing else even close is available in this area. A barbecue style probably originating in north carolin |
| Hand-Pulled Beef |
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Try a sandwich with white or red sauce. It's Great Prepared similarly to the pork. Natural juices extracted during the 18 hour slow cook/smoke process are added back for flavor. |
| Ribs |
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If you have tasted any that are better, we want to know about it. The 8-step preparation starts with the biggest, meatiest, pork spare ribs available. |
| Chicken |
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The barbecued chicken is moist and tender. Whole quarters of the best-tasting barbecued chicken you've ever had. The last step in preparation is a quick, high-temperature char-grilling and a final li |
| Sausage |
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The barbecued sausage sandwich is simply delicious This moderately spicy hot sausage is made in Iowa especially for barbecue restaurants, so it's not something you can pick up in the grocery store. S |
| Turkey |
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Try a sandwich with a little hot sauce. All breast meat marinated and smoked to perfection. Unusually moist for smoked turkey. |
| Brisket |
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Try a sandwich with Uncle Grady's Red Sauce. The best flavored beef of all. Our own special marinating and slow cooking/smoking process. |
| Clear Sauce |
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Carolina-style vinegar-based barbecue sauce commonly used in north alabama, tennessee and the carolinas. Best used sparingly, on barbecue pork and french fries. Makes a good basting sauce for barbecu |
| Uncle Grady's Red Sauce |
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A traditional, mild, tomato-based barbecue sauce similar to those common to this area. Best on the sausage, ribs, brisket, chicken and pulled beef. Good on smoked turkey sandwiches. Smoked sausage, c |
| Hot Sauce |
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A very spicy, hot version of the clear sauce. Shake before using. Use very sparingly on any of the meats. Great on slaw dawgs, or turkey sandwiches. Don't put too much in any one spot, though. |
| White Sauce |
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A mayonnaise-based barbecue sauce frequently used in northern georgia and alabama. Often used as a salad dressing. Excellent marinade for chicken, cornish hen and quail. Used as a dressing on our bar |
| Mustard Sauce |
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A mustard-based barbecue sauce common in northeastern florida, eastern georgia and south carolina. Good on pork barbecue and as a basting sauce for barbecuing pork and chicken. |
| Frank's Hot Buffalo Sandwich Sauce |
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One of the best medium-hot sandwich sauces in the world. The only one of our sauces not made right here at billy bob's. |
| Barbecue Sandwiches |
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Simply Delicious. All sandwiches served Carolina-style - topped with dill pickle chips and a small portion of sweet-n-sour coleslaw. |
| Barbecue Tater |
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More than a meal for most of us. Monster colorado baking potato, loaded with all the goodies plus a quarter-pound of the barbecued meat of your choice, all topped with white sauce. |
| Brunswick Stew |
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The Original Stuff. The original Brunswick, Georgia Recipe - chicken and pork substituted for the squirrel and 'possum. |
| Sweet Tater |
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Add a barbecue sandwich for a complete meal. Large baked sweet potato, or maybe two small ones topped with cinnamon, butter and brown sugar. |
| Smoke House Salad |
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Try white barbecue sauce as the dressing. A large tossed dinner salad topped with your choice of barbecued meats. |
| Slaw Dawg |
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Try one with a little hot sauce. Quarter-pound, nine-inch, all-beef kosher hot dog, char-grilled and topped with sweet 'n sour coleslaw. |
| Grilled Chicken Breast Salad |
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Very popular with our regular customers. Large tossed dinner salad topped with marinated, smoked, char-gilled chicken breast. Try white barbecue sauce dressing. |
| Pig Puddin |
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If you like pecan pie, you'll love it. A creamy, rich pecan-flavored dessert with a hint of chocolate and cinnamon. |
