top 5 dining: “Stick to the Ribs” BBQ

“Stick to the Ribs”

5DININGTOP

The common threads of our varied barbecue culture in the US are delicious smoked meats, multiple sides, and decadent homemade desserts. Here in Louisville, you can fi nd all that, along with traditional Kentucky barbecue dishes like mutton and burgoo. And don’t be surprised if you taste a little bourbon in the sauce!

BY DAWN ANDERSON PHOTOS BY DANNY ALEXANDER

Jucy’s Smokehouse Bar-B-Q

7626 LA GRANGE RD PEWEE VALLEY, KY 40056 (502) 241-5829 JUCYS.COM

For “Hickory Smoked Texas Style BarB-Q,” look no further than Jucy’s Smokehouse Bar-B-Q in PeWee Valley, Kentucky! Original owner Tommy Hiltzman hailed from Longview, Texas, where good beef brisket is king. Jucy’s will celebrate its 25th anniversary in June under new owner Troy Phillips. Troy was General Manager for 17 years before purchasing the business in December 2020. He has worked in and around the food service business since the age of 4 when his parents owned a Swiss Colony franchise followed by a Fire Glazed Ham shop.

Jucy’s distinguishes itself as a family business run by Troy, his three daughters, and staff that feels like family. They treat their customers like family, too, with an atmosphere and customer service second to none. In addition to Beef Brisket and Honey Glazed Spiral Sliced Ham, Jucy’s serves slightly more unusual barbecue items like smoked turkey breast and meatier pork spare ribs.

The Beef Brisket starts with a dry rub, gets smoked for 16 hours, and is available sliced or chopped. Jucy’s smokes pork and chicken and marinates them in their homemade sauce for Pulled Pork and Pulled Chicken. Smoked Meatloaf gets that same treatment! Be sure to try the Smoked Wings tossed in their mouth-watering dry rub. All sides are homemade, and Troy claims the Potato Salad is “like no other” with a “special spice” from Texas. Even if you have no room left for dessert, grab some apple and cherry cobbler to go.

On Mondays, Jucy’s offers all-you-caneat ribs and sides. Kids eat free on Tuesdays. Wing Wednesdays get you Smoked Wings for 75 cents each. Jucy’s Smokehouse Bar-B-Q is planning a 25th-anniversary celebration for June. Keep an eye on jucys.com and follow @JucysBBQ on Facebook for updates.

Bully Barbeque

1225 N, KY-393, LA GRANGE, KY 40031 (502) 365-7784 FACEBOOK: @BULLYBARBEQUE

“H e’s been grilling, cooking, and bringing me food as long as I’ve known him,” says Bully Barbeque co-owner Barbara Foree of her husband, Robert. Eventually, Robert bought a truck, trailer, and mobile smoker to sell his barbecue all around Oldham County. He named the business after their three bulldogs. In 2012, they opened their La Grange, Kentucky restaurant where Robert uses hickory wood to smoke the beef, chicken, and pork. But Bully Barbeque serves a variety of menu items, including fi sh and burgers, for every taste.

Barbara’s favorite is the Sliced Beef Brisket from whole brisket smoked for 72 hours. “It’s really smoky, tender, and good.” She recommends the Sweet Bourbon or Spicy Sweet Bourbon Sauce on the side. Bully Barbeque has a Traditional and a Spicy Barbeque Sauce as well. If you truly want to “stick to the ribs,” try a Half or Full Slab of their pork spareribs. “Robert grills and smokes them until they’re so tender you can just pull the bones right out.” A big hit with customers is the Bully Baked Potato with a choice of pulled pork, pulled chicken, homemade chili, chopped beef, or brisket, then topped with butter, cheese, sour cream, bacon bits, and chives.

Bully Barbeque has some seasonal items, such as corn on the cob, burgoo, and chili starting in the fall through Derby. For those unfamiliar, burgoo is a Kentucky stew, similar to Irish or Mulligan stew, traditionally made with whatever meats and vegetables were available. Bully Barbeque’s hickory-smoked meats and seasonal vegetables are seasoned and slow-cooked for a rich, fl avorful burgoo. Not too long after the local fresh corn supplier runs out, fried green tomatoes reappear - usually in midsummer.

Bully Barbeque is available for dine-in, carryout, and catering. Follow @BullyBarbeque on Facebook for seasonal hours and updates.

Feast BBQ

NULU & J-TOWN LOCATIONS FEASTBBQ.COM

In its ninth year of operation, Feast BBQ originally opened in New Albany, Indiana, and now has two locations, one in NULU and the newest in Jeffersontown as of 2018. Founding Chef/Owner Ryan Rogers lived in seven Southern states before graduating high school in Louisville. He attended NYU and later pursued a culinary education and career in New York City, working under David Chang at Momofuku. Ryan worked with Louisville Chefs Bobby Benjamin and Dallas McGarity before taking a chance on BBQ here. Feast BBQ is now part of the Eternal Optimist restaurant group, including Royals Hot Chicken and bar Vetti.

“While there are a lot of great momand-pop restaurants in Louisville,” says Ryan. “We do everything the hard way.” Feast BBQ brines meat in-house for 2478 hours and smokes it 14-16 hours “for the best possible product every single day.” The classic pulled pork sandwich features 48-hour brined Boston butt rubbed with house seasoning, smoked entirely with hickory “until it falls apart,” and pulled to order. The fresh bakery buns are delivered three times per week, and three sauces (Original, Hot, and Hot Vinegar) are served on the side. Try the sandwich without sauce fi rst, though!

Ryan offers multiple suggestions from the Snacks section of the menu, including Loaded Tots fried crispy and topped with pork, chicken, tofu, or brisket, and homemade creamy slaw, green onions, and Feast Original BBQ sauce. Pork Cakes are drizzled with sorghum and topped with green onions, creamy slaw, and BBQ sauce. Nulu manager Shawn Duvall came to Feast BBQ from Red Hog and created “Our Smoked Sausage,” served with smoked mustard dressing, pickles, and pickled red onions. Smoked Wings were a Wednesday special added to the regular menu by popular demand. Ten mixed drumettes and fl ats are smoked, dryrubbed, and glazed.

Feast BBQ is in the ramping-up process and hiring, expecting more dine-in business as the year goes on and continuing online carryout and delivery. Visit feastbbq.com and follow @feastbbq on Instagram and Facebook.

Shack in the Back BBQ

406 MT HOLLY RD, FAIRDALE, KY 40118 (502) 363-3227 SHACKINTHEBACKBBQ.COM

The Sivells family has enjoyed robust business out of a tiny, original 1896 log home with a shack in the back for their hand-built wood-fi re pits. Shack in the Back BBQ in Fairdale is a BBQ-lovers’ destination for the Louisville area and beyond. “BBQ is comfort food. This past year, we have been busier than ever with carryout,” says owner Barbara Sivells. Her husband Mike is originally from Hopkinsville, Kentucky, and smokes “the old-fashioned way” - Real Pit BBQ with fi res maintained by hand overnight.

Before the pandemic, the Sivells had plans to relocate to an exponentially larger building, the former Forcht Bank, at the nearby town roundabout. Plans were delayed but are still moving forward. The fi rst-fl oor dining room will have an adjoining bar area with garage doors to open in fair weather. A brand-new full kitchen will crank out an expanded menu, including salads and new scratch-made entrées. The mezzanine level has a hand-laid penny tile fl oor.

Shack in the Back BBQ is “home of the Turkey Rib” in Louisville. The Sivells brought this “healthier alternative” to Louisville from Georgia, where their son was attending college. Barbara explains, “A ‘turkey rib’ is actually the clavicle of the turkey. We use a patented process to fuse white meat onto the bone.” The Turkey Ribs get a homemade rub, light smoke, and come with a side of White Lightnin’ Sauce, Shack in the Back’s spin on a traditional Alabama White BBQ Sauce, most commonly accompanying barbecue chicken.

The Pulled Pork smoked for 16-18 hours comes with sauces served on the side because you might not need them! The homemade sauces are worth sampling and sold by the bottle. “Our Baby Back Ribs are very meaty, says Barbara. “We get a special cut of 15 bones, the biggest order of ribs for the money in this area.” Potatoes for Nanny’s Potato Salad are peeled, boiled, and chopped fresh every day.

Shack in the Back catering is busy with weddings and other events nearly every weekend of the year. In addition to BBQ, they offer a pasta bar, taco bar, breakfast for dinner, and other homemade entrée and side options (such as smoked meatloaf, broccoli casserole, and Italian dishes) not on the regular menu.

Follow @shackinthebackbbq on Facebook for the latest updates.

Martin’s Bar-B-Que Joint

3408 INDIAN LAKE DR LOUISVILLE, KY 40241 (502) 242-4666 MARTINSBBQJOINT.COM

The idea to bring West Tennessee-style BBQ to Louisville originated ten years ago in a regular Monday night poker game with Martin’s BBQ founder and pitmaster Pat Martin, sports and entertainment talent manager Josh Bleidt, and the late Rob Bironas - a Trinity High School graduate and former Tennessee Titans placekicker. Josh realized that if the BBQ was good enough to lure Nashvillians to Nolensville, it could also work in a foodie town like Louisville.

Josh is a partner in the Louisville - Indian Springs location, one of nine Martin’s BBQ Joint locations in four Southern states. “We take time and pride in what we do,” says Josh. “We use 100% hickory and strive for the best, freshest plate of food every time. Our goal is to run out every day, to make every day fresh. We have no microwaves or freezers onsite.”

Josh doesn’t usually care for coleslaw, but he loves it on “The Notorious” Redneck Taco - a Cornbread Hoecake with choice of Pulled Pork, Beef Brisket, Smoked Chicken, Smoked Turkey, or Catfi sh, topped with Slaw and Jack’s Creek Sauce. Jack’s Creek Bar-B-Que Sauce is Martin’s “classic sweet and spicy vinegar sauce” named for the town of Jack’s Creek, “arguably ‘ground zero’ for West TN Whole Hog BBQ.” Josh’s other menu favorite is the Brisket Burger. “You might ask, ‘Why would you order a burger at a BBQ restaurant?’ But it’s one of the best burgers I’ve ever had. Martin’s tops a fresh-ground beef patty with sliced smoked beef brisket and smothers them with Sweet Dixie Bar-BQue Sauce, caramelized onions, and melted American cheese. Sweet Dixie is their “traditional sweet vinegar-tomato sauce.”

Of several delicious Side Items to choose from, Josh will steer you toward the Broccoli Salad - broccoli, pecans, green onions, and cooked bacon (all chopped) along with shredded Cheddar and sun-dried cranberries dressed with mayo, sugar, and apple cider vinegar. For special occasions, wow your guests with Martin’s famous Whole Hog BBQ. Martin’s Bar-B-Que Joint at Indian Springs has a private dining room and is busy rescheduling all of the past year’s postponed events. Reserve your date today!

For more information, visit martinsbbqjoint.com/louisville and follow @martinsbbqeastsidelouisvilleky on Facebook. 

Health +Beauty

86 Mother’s Day Refresh

89 fitness: Moms on the Go

92 The pro to Know: Comprehensive Vein Care