BBQ Places

Upptäck BBQ värd en omväg.

Platser rekommenderade av pitmasters för pitmasters. Inga betyg, ingen betald placering – bara BBQ som är värd resan.

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BBQ Restaurant

Franklin Barbecue

Austin, TX 78702, USA

  • Brisket
  • Pulled Pork
  • Ribs

Franklin Barbecue is one of the defining names of modern Texas barbecue. From its East Austin home, the smokehouse serves USDA Prime brisket alongside pork spare ribs, pulled pork, turkey and sausage, with beef ribs available on selected days. The approach is deliberately straightforward: premium meat, careful fire management and barbecue served fresh until sold out. For anyone exploring the culture of Central Texas barbecue, Franklin is a destination that belongs on the route.

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BBQ Restaurant

MELT Oberkampf

Paris, France

  • Brisket
  • Pulled Pork
  • Ribs

MELT Oberkampf brings Texas-style barbecue to Paris with smokers running on site and meats cooked low and slow for up to 15 hours. Brisket sits at the heart of the menu alongside spare ribs, pulled pork, beef cheek, pork belly and smoked ribs, backed by house-made seasonal sides and sauces. A proper smokehouse stop in the French capital for anyone looking beyond the usual Paris food trail.

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BBQ Restaurant

Smoke N’ Flame

Geetbets, Belgium

  • Brisket
  • Pulled Pork
  • Ribs

Smoke N' Flame brings American low-and-slow barbecue to Geetbets, with meat smoked for up to 14 hours over oak and hickory. Texas-style beef brisket sits at the heart of the pit alongside spare ribs, pulled pork, smoked turkey and house sausages. Add pit-baked beans, jalapeño cornbread and shared platters served on butcher paper, and this is a Belgian stop firmly rooted in smokehouse tradition.

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BBQ Restaurant

Pendergast

Amsterdam, Netherlands

  • Brisket
  • Pulled Pork
  • Ribs

Pendergast brings American barbecue tradition to Amsterdam with a distinctly local approach to the fire. Premium meats are slow-smoked over Dutch fruit wood for up to 12 hours, with Black Angus brisket, Duroc ribs, pulled pork and pork cheeks among the smokehouse staples. Cornbread, barbecue beans, mac & cheese and house-made desserts complete a menu built around proper low-and-slow cooking.

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BBQ Restaurant

TBBQ Smokehouse

Melbourne, Australia

  • Beef Ribs
  • Brisket
  • Pulled Pork

TBBQ Smokehouse brings Texas-style barbecue to Melbourne with a distinctly Australian fire at its core. Their Black Angus brisket is smoked for ten hours or more over red gum, seasoned simply with salt and black pepper, then sliced fresh to order. The menu also features beef short ribs, pulled pork, pork belly burnt ends, house sausage and classic smokehouse sides.

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BBQ Restaurant

Black Cactus BBQ

London, United Kingdom

  • Live Fire
  • Offset Smoker BBQ
  • Smoked Meats

Black Cactus BBQ combines time-honored Texas barbecue techniques with live-fire cooking and its own distinctive mix of cultural flavors. Now based at Burnt Faith Brandy House in Walthamstow, the team cooks with offset smokers while putting its own perspective on traditional BBQ.

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BBQ Restaurant

Smokestak

London, United Kingdom

  • Beef Ribs
  • Brisket
  • Live Fire

SMOKESTAK is a London smokehouse built around fire and slow-smoked barbecue. Starting out as street-food traders in 2013 before opening in Shoreditch, the restaurant puts its custom-built wood smoker and parrilla at the heart of both the kitchen and the experience. Brisket, pulled pork, pork belly and beef rib sit alongside dishes cooked over wood, charcoal and open fire.

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BBQ Restaurant

Butcher Boys BBQ

Skövde, Sweden

  • American BBQ
  • Beef Ribs
  • Brisket

Butcher Boys BBQ brings American-style barbecue to Skövde with meat cooked low and slow in their own custom-built offset smoker. Using Red Oak for smoke, they cook selected cuts for up to 16 hours, with brisket, beef short ribs, burnt ends, ribs and pork belly among the BBQ served.

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BBQ Restaurant

Warpigs Brewpub

Copenhagen, Denmark

  • Brisket
  • Craft Beer
  • Pork

Warpigs Brewpub combines authentic Texas-style barbecue with craft beer brewed on site in Copenhagen’s Meatpacking District. Brisket, pork, ribs and sausages are smoked low and slow for 12–14 hours in two massive smokers, bringing traditional Texas BBQ culture into one of Copenhagen’s most distinctive food destinations.

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BBQ Restaurant

Härryda BBQ

Göteborg, Sweden

  • Brisket
  • Burgare
  • Chicken

Härryda BBQ levererar äkta low & slow med fokus på svenska råvaror, vedrök och genuint hantverk. Ett självklart stopp för dig som uppskattar traditionell barbecue utan genvägar.

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