Pulled pork, ribs and rib tips, brisket and smoked chicken and turkey top the menu at longtime barbecue favorite Walt's Barbeque.
From the restaurant's website:
"Our award-winning ribs are rubbed and slowly smoked for four to six
hours. The award-winning beef brisket is seasoned and cooked for 12–14
hours. Our pork is seasoned, smoked for 12–14 hours and then hand pulled
for your dining pleasure."
"One
of the great things about Walt's now is the new addition, which
increased the seating from 36 to 175 and includes a bar and patio.
Longtime customers shouldn't worry — the amazing pig figurine collection
is still there. ... All of Walt's meat is pecan-wood smoked in a huge
outdoor smoker."
— Lora Arduser,
City Beat, March 5, 2008
Full bar. Serving lunch and dinner daily.
Pulled pork, ribs and rib tips, brisket and smoked chicken and turkey top the menu at longtime barbecue favorite Walt's Barbeque.
From the restaurant's website:
"Our award-winning ribs are rubbed and slowly smoked for four to six
hours. The award-winning beef brisket is seasoned and cooked for 12–14
hours. Our pork is seasoned, smoked for 12–14 hours and then hand pulled
for your dining pleasure."
"One
of the great things about Walt's now is the new addition, which
increased the seating from 36 to 175 and includes a bar and patio.
Longtime customers shouldn't worry — the amazing pig figurine collection
is still there. ... All of Walt's meat is pecan-wood smoked in a huge
outdoor smoker."
— Lora Arduser,
City Beat, March 5, 2008
Full bar. Serving lunch and dinner daily.