You’d think we were south of the Mason-Dixon line here in the Lehigh Valley, with all the barbecue options available these days. We’re here to help you familiarize yourself with the local offerings in the event of a craving emergency, which is especially important for barbecue—once a place sells out, that’s it until likely the next day. Most of these places smoke many times a week to keep up with demand.
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1. McCall Collective Taphouse
Brews and barbecue are a classic and very likely combination, right? McCall’s operates two locations, and apart from having the distinction of being the first female-owned brewery in Allentown (or possibly even the Lehigh Valley, let’s face it), it’s offering great smoked meats, too.
The taphouse puts forth an impressive platter menu, and that’s the way to go, we think. It seems so simple, but that’s what makes it refreshing, too: choose your protein (one, two or three of them) from among pulled pork, brisket, smoked chicken, ribs or turkey. Then choose two sides: coleslaw, potato salad, mac salad, cornbread. It’s hard to go wrong with classics like that, especially when they’re expertly executed. But that’s just one way to do barbecue; you can go all Tex-Mex with tacos and/or nachos, order up some panini or wraps, and opt for one of five signature sauces.
Photo by Andrew Tomasino
2. More Than Q
What started as a stand at the Easton Public Market has morphed into a mini empire with multiple locations run by Matt Martin, the pit master, offering Texas-style barbecue. Lucky for us, we can get this amazing brisket and pulled pork without going too far (although if you find yourself in Princeton or Lambertville, New Jersey, you’re in luck there, too). Opt for slaw that’s creamy or vinegar-based, and don’t miss the house-made sauces (the Carolina one in particular). More Than Q sells out of pulled pork and brisket the fastest, but there’s always something smoked and meaty on offer. Don’t forget your (collard) greens while you’re there.
Photo by Alison Conklin
3. The Sticky Pig (at Jay's Local)
There’s hardly a better, more visceral name for a food truck that specializes in barbecue than The Sticky Pig, owned by husband-and-wife team Charlie and Stacey Wehr. Along with their usual wanderings of the Valley, The Sticky Pig food truck historically sets up its “farm-to-table bar food” as a fixture at Breinigsville’s velodrome (a.k.a., Valley Preferred Cycling Center), but this winter you can find them at Jay’s Local in Allentown—an apt partnership between two inventive spots both prioritizing from-scratch fare.
These mouthwatering pulled pork sandwiches and inventive sides aren’t your typical barbecue fare. First, they’re made with local ingredients when possible. Customers especially love the nachos, which are made with house-made tortilla chips, queso blanco, cherry tomato salsa and a cilantro sour cream, along with the chicken or pork sandwiches pressed on the plancha.
Photo by Donovan Roberts Witmer
4. Grumpy's BBQ Roadhouse
One of the longest-running ‘cue operations in the Lehigh Valley, Grumpy’s been operational since 2004 and, among other things, can be counted on for its Southern and Cajun-style foods smoked over hickory wood for a minimum of 12 hours. You can get all the things—spare ribs, pork shoulder, beef brisket and chuck, along with chicken wings and quarters, and sometimes even seafood! Although Grumpy’s operates a food truck, too, (lots of respectable BBQ businesses do) and caters, it’s one of the few brick-and-mortar joints on our list, with a full bar and a live music schedule that’s definitely worth checking out.
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5. Nick's BBQ
You may have heard of Texas barbecue, but what about Central Texas? That’s what Nick’s specializes in, explains pit master (and co-owner along with his fiancée, Hallie Roxandich) Nick Binczak. What this means in practical terms is that they use an offset smoking method—the wood is off to the side so it’s more indirect and therefore takes a little longer, about 14 to 16 hours, he says. They’ve also got chef Nate Weida, who’s cooked at a ton of different restaurants in the region—and it might account for why there are some surprise menu items such as creatively done pickles and beef cheek. “We smoke off the beef cheek and confit it in the brisket trimmings (tallow) and so instead of doing barbacoa, we slice it,” he explains.
With barbecue, as in all else, quality matters, and Binczak says he uses the most prime cuts and seasons with just salt, pepper and Lawry’s (yes, that’s it!). “I love the simplicity of it and taking a really quality cut, and serve it simply and really well,” he says. “You don’t need to drench it in sauce.”
Photo by Alison Conklin
6. The Barbecue Boys
In just two short years, the “boys” (brothers Dean and Andrew Zannakis) have transformed a location right by the free bridge in Phillipsburg, New Jersey, into a destination for all things smoked meat. What’s remarkable is not only their success, but their relatively young age: the business was born out of backyard smoking during COVID and remote learning during school (these guys are just barely out of their teenage years!). Expect pulled pork, St. Louis-style ribs, barbecued chicken and prime brisket. And plenty of options for handhelds like a Nashville hot chicken sandwich, and sliders with ribs, brisket or pork, for example.
Photo by Alison Conklin
7. The Taste Smokers
For Chicago-style inventive barbecue with a side (or two) of spoken word, local art and lots of great-looking plants, head to The Taste Smokers on Southside Bethlehem. Owners Veronica and Quartez Moore opened this brick-and-mortar joint after a successful food truck launch, and it’s become a hub of activity ever since.
Proof positive that barbecue is widely admired but also a bit of a blank slate, they offer what Quartez calls “Chicago style.” And this just means the methods and approaches are more big-city fusion barbecue—“it’s a hodgepodge of everything,” he says. And always, always, order with sauce on the side. What else is different? They smoke salmon (don’t miss), jerk ribs, and offer almost any meat as an add-in to their already-decadent mac and cheese. Hop Hill beers are available on tap, too.
Published as "Barbecue Bliss" in the February 2023 edition of Lehigh Valley Style magazine.
