Andy Salyards is doing a handful of things in the smoker — brisket, baby-back ribs, pulled pork, chicken — offering them as full plates, with a side and a roll, or as excellent and well-priced sliders. It's easy to be smitten by a moist, flavorful pile of brisket sliced onto a little …
Hours: 11 a.m.-9 p.m. Mon.-Sun.
Carrolwood location of the restaurant that bears the name of the late Hall of Famer (and beloved USF figure); part of the Outback family of restaurants, serves Southern cooking: Mama's Meatloaf, rib-grabbin' barbecue ribs, po' boy sandwiches and "two-handed" burgers.
"Fast casual'' American comfort food; chicken, ribs and wings, with nothing fried.
Great wings with a massive side of satellite sports. This national sports bar hosts Fantasy Football leagues and takes its pigskin seriously. Hit the wings hard with the Wild sauce. Then wash it down with beer specials.
Big Tim's made its name with barbecue, especially chicken and ribs, smoked in a pit you can smell up and down 34th Street. Sweet potato pie's as good as it should be; fried corn on the cob when it's fresh from the fryer is the real surprise.
Home-grown barbecue chain puts its brand on the redskin potato salad and on the high-quality meats cooked slowly over an oak fire. Bossing the pit are founders-owners Tim Sherrell and Gary Taylor, who got their start with their first store in New Port Richey in 1985 and have kept a firm hand on …