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May is National BBQ Month- a time to salute & celebrate delicious barbeque!

The epicenter of BBQ is moving. It used to be, if you wanted “real barbeque”, you’d have to travel to Texas, Kansas City, the Carolinas or Memphis. Relative newcomers from Ohio, New York, California, Arizona and others are bringing championship-quality and creative menu items to the art and craft of barbeque right into the backyards of major cities across the US..

In 2014, Yelp listed the top 100 restaurants in the country. According to Yelp reviewers, the top-rated restaurant in the country, of any type, was Copper Top BBQ in Big Pine, California; Little Miss BBQ in Phoenix, Arizona, ranked No. 10; and longtime-favorite Joe’s Kansas City Bar-Be-Que in Kansas City, Mississippi, registered at No. 25.

Americans are fascinated with the tender smoky goodness one can experience with a well-smoked chuck of meat. Like the craft beer movement, amateurs and pros alike have been honing their skills across the country to deliver the perfect rack of ribs and tasty meats.

“Every region has their specialty,” said Brian Hipsher, VP of Marketing for City Barbeque. “We go on gut-busting R&D trips to learn from the best of a certain style, then we apply our own creative ideas.”

What happens when a Midwest BBQ joint opens up in North Carolina? Well, so far, it’s been lines out the door and rave reviews by locals and visitors alike. One Yelper, Greg. O., sums up the sentiment well, “I’m not a huge fan of Ohio, but glad they brought us this gem. The smell as you pull up and get out of the car was almost enough to know this place would be good. Now I just got to get back there since it’s about time for my fix and I’m not in Texas.”

Increased interest in BBQ has also inspired a good amount of creativity in menu design.

“What is great about BBQ is that it really is America’s food,” Hipsher said. “And Americans love to innovate. There will be those who see these new creative approaches as blasphemous. But the fact is, any of those who are considered the best have done something different than the other guy down the street—it is what moves us all forward. Barbeque has become a competitive sport!”

City Barbeque recently introduced a sandwich called, “More Cowbell”. This sandwich piles hickory smoked brisket layered with sautéed onions, green peppers, crunchy fried onions, melted and smoked provolone cheese, along with a light glaze of horseradish sauce between two slices of Texas toast. There is a reason folks have a fever for More Cowbell.

Not only are new purveyors of ‘que churning out top-notch smoked meats, they are adding culinary flair to traditional sides with menu items like Mighty Quinn’s roasted beet salad with fennel, mint and orange vinaigrette.

Get ready for a new wave of creative culinary treats in a town near you, and happy National Barbeque Month!


With joints located in Ohio, Indiana, Kentucky, and most recently in North Carolina, City Barbeque has been a case study in the growth and popularity of barbeque. They have quietly grown to become one of the most respected guilds of ‘que in the field. With 25 joints and growing by 4-5 more per year, winning “best of” awards in every city they operate in, and often being singled out in national publications, City Barbeque has been turning heads.

“We started as a competition barbeque team, winning Grand Champion for our brisket at the American Royal Invitational back in 1997,” said Rick Mailer, President and Founder of City Barbeque. “This gave us the courage to open a pit in Columbus, Ohio.” The city loved their first taste of “real barbeque” and, as a result, more City Barbeque joints have opened across the Midwest—even extending into North Carolina.

This Mother’s Day, let us do the cooking. There’s no better way to show your authentic affection for that special lady than treating her to authentic barbeque! And when you do, we’ll celebrate her Momness with a complimentary piece of our homemade triple chocolate Texas Sheet Cake.

Valid Sunday, May 10th, 2015 only. No coupon necessary. Limit one piece of cake per check with food purchase.

Congratulations to George Kentris of Upper Arlington, Ohio—he’s our March ‘Que for a Year winner!

Enjoy your awesome year of smoked meats from City Barbeque. You’ve made your wife Susan very happy (apparently she’s one of our biggest fans). #StayTrue

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You want to sit at the winner’s dinner table like George? Just fill out the online survey at the bottom of our receipts. We pick a winner EVERY month! Click here for terms and conditions.

Here’s an exclusive sneak peak at our new catering offerings that include a build-your-own Mac & Cheese bar, lemonade stand, bacon candy and more!

You can take your wedding, corporate picnic, backyard bbq or any other event to a whole new level with City Barbeque Catering and our award-winning food!

Tell us what you think!

Class of 2015…Congratulations on one of life’s greatest moments: graduation! No doubt you’re looking to celebrate the occasion (woop! woop!) and we’d love to help!

Our catering experts can handle everything from food to set up to full-service catering for your special day. All you do is decide on the menu and how you want it served, and we take it from there! You get to relax and enjoy the moment while your guests enjoy the best bbq around!

Click here to contact your local catering team to get started or schedule a free tasting consultation.

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Would you rather just pig it up from your local joint?

No problem, our party packs are perfect for parties small and large!

Click here to order online or call your local joint for help planning your shindig… we are  here to help!

We’ve been helping grads throw killer parties for years and here are a few tips from our experience:

  • Whatever you do, don’t run out of food- we suggest ordering 1 pound of meat for every 3 to 4 people and figure 5oz. of each side dish per person.
  • Finger foods help promote socializing…ask about our mini buns! Using smaller buns also helps the food stretch further because folks tend to make smaller sammies.
  • Reduce costs by joining forces with other graduating friends. Chances are, your guest lists are similar, so your dollars will go further if you combine all the individual celebrations into one big one.
  • Delegate to others so you’re free to mingle with guests…our catering staff can do more than just serve food- they’ll help you set up the buffet, clean up, etc. Just let us know what level of service you’re looking for and we’ll handle it! Or I’m sure Cousin Eddie would be happy to refill drinks :)

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Check out our Graduation Board on Pinterest for some party inspiration and ideas for easy, DIY decorations and games!

We look forward to helping you throw a party you’ll be proud of with food people talk about!


Opening Day in Cincinnati arrived on Monday, April 6th bringing with it unimaginable amounts of excitement and passion. This tradition spans generations and dates back to 1920! The day is essentially observed as a city wide holiday and many take the day off work and school to cheer on the Reds! After all, Cincinnati is the home of sport’s first professional team so the city has a reason to celebrate. Each year, prior to the game, the streets are lined with thousands of fans decked out in red and white to view a parade that travels through downtown.

This year’s Opening Day Parade hosted 200 entries and lasted for over 2 hours. City Barbeque joined the parade for their 5th year in a row. Being supportive and involved with the local community is a special part of City Barbeque and this tradition is eagerly awaited every year.

City Barbeque really hit a home run this year when they  located a big RED tractor, refurbished a 35 foot trailer, gathered up staff and recruited Red’s Hall of Fame member: Tom Browning. Tom pitched the 13th perfect game in baseball history and the first in the history of baseball’s oldest professional team. Tom and his grandson, joined the City Barbeque crew on the float and greeted loyal fans with smiles and waves. You could hear the cheers from the streets “Hey Tom” or  “Mr. Perfect Game” as the tractor drove along the route.     Read More