Counting calories? Cutting carbs? Pumping up your protein intake? No matter what your diet entails, you don’t have to sacrifice quality and flavor. We put competition quality into everything we make, which means there is something for everyone at City Barbeque! Here are some options (and tips) for great meal combinations that stir up your taste buds and keep you on track:
Good news: Smoke has zero calories! All of our meats are available in a lunch-size portion (4 oz) to cut down on calories – just ask. Our delectable Smoked Turkey is the most lean option, with only 140 calories per lunch-size serving. If our locally-raised Quarter Chicken is more your style, it can be ordered skinless to shave off 100 calories. Low-cal side options include our Side Salad (35 cal w/o dressing), Green Beans w/ Bacon (90 cal), and seasonal offerings such as Cukes ‘N Onions (80 cal) and Watermelon (85 cal).
Ditch those powdery shakes! If you’re looking for true muscle fuel, look no further than our all-natural smoked meats. Our Brisket and Pulled Pork each contain over 50 grams of protein per serving, while our leaner (but equally delicious) Turkey Breast has 49 grams. All of these are available on a sandwich bun, naked, or by the pound. And if you’re REALLY looking to pack on the muscle, our hormone-free Half Chicken has a staggering 120 grams of pure protein power! Pair it with a side like our Collard Greens w/ Pork (18 grams of protein) or Mac & Cheese (13g) and you’ll be hitting PRs (personal records) in no time.
Trying to trim out excess carbs? It’s easy! Keep your full-size portion of Brisket, Turkey, Pulled Pork, or Pulled Chicken under 5 grams of carbohydrates – just ask for it naked (a.k.a. without the bun). Feeling saucy? Drizzle on our fan-favorite Swine Wine, which has 20 calories and only 4 grams of carbs per tablespoon. Pair your meat of choice with sides like our Green Beans w/ Bacon (5g carbs), Gumbo w/ Brown Rice (14g), or Collard Greens w/ Pork (6g) for a complete meal compatible with any low-carb diet.
Speaking of our Collards, did you know that they are an excellent source of iron and vitamins A, C, and K? They’re also rich in dietary fiber, as are our Baked Beans w/ Brisket. And if you’re seeking a balanced variety of all-natural nutrients, you can’t go wrong with our salads! Our Smokehouse Turkey Salad contains vitamin- and antioxidant-rich tomatoes, onions, and dried cranberries.
If you’re living with Celiac disease, a wheat allergy, or simply want to try the health benefits of a gluten-free diet, life doesn’t have to be harder! Our Turkey, Pulled Chicken, Brisket, Ribs, Sausage, and Pulled Pork are all safe options for a hearty meal without gluten. Make it a meal with wheat-free side dishes like our Baked Beans w/ Brisket, Green Beans w/ Bacon, Vinegar Slaw, Creamy Coleslaw, or the seasonal favorite Smashed Potatoes.
Healthy For Kids
Forget the mystery meat and processed foods! City Barbeque is always wholesome, delicious, and real. All of our award-winning meats and sides are available in our Kids Plate, a smaller-size meal guaranteed to put a smile on any kid’s face. Got a picky eater? Go with kid-approved classics like our hand-breaded and locally-raised Chicken Tenders and sides like our hand-cut French Fries, fat-free Apple Sauce, or creamy Mac & Cheese.
Want to know more? Check out our Nutrition Info!
What is barbeque? Barbeque, as we define it, is the act of smoking meat slowly at a low temperature. We throw in some hickory shagbark wood and cook the meat through an indirect method. By doing this, we achieve tender & flavorful smoked meat. When you look into the history of barbecue, you’ll find that it started as a way to take tough cuts of meat and turns it into tender & crave-worthy meat! We take great pride in the authentic way we barbecue in each of our restaurants daily – craft barbeque at it’s finest!
Why is the meat pink? We get this question a lot and we’re proud we do (it means we’re doing it right!). Our meat is fully cooked – the pink color you see is called a smoke ring. This is an indication of true slow-smoked barbecue and is a big part of what gives our meat its unique flavor. Seeing a smoke ring in your barbecue means you’re doing it right! A smoke ring is a result of chemistry! “Myoglobin is the protein that gives meat its red color. When you burn wood, it creates a gas known as nitrogen dioxide. The gas dissolves on the wet surface of the meat and binds with the myoglobin. The smoke locks in that prized pink color. The pink smoke ring occurs only on the outside edge of the meat because the nitrogen gas absorbs from the outside in.” – Julia Warren, barbecuebible.com. Pretty cool, right?
It’s not burnt …it’s just bark! Bark is the delicious, jerky like crust that forms on the outside of smoked meat from the combination of smoke, seasoning, and low and slow heat. This forms on the outside and not the inside of meat because it is exposed to both direct heat and oxygen during the smoking process. We love bark so much, that we started serving our delicious “full-cut” brisket last year, where we leave all the trimmings on our brisket for extra bark & flavor. Mmm… bark…
Winning the Best Brisket at the Kansas City American Royal BBQ Society Championship. It all officially started in 1999 when an award-winning barbeque competition team put their closely guarded recipes and techniques together after winning the competition to found City Barbeque. Since then, we follow the same process -smoked on-site by KCBS certified judges – to serve our meats to “score a 9” which is the highest score you can receive in the KCBS American Royal. We pride ourselves on consistency & authenticity – it’s our passion!
What region of BBQ does City Barbeque represent? Our menu is inspired by the best barbecue we’ve found, and continue to discover as we “research” (think, barbeque-eating marathons) around the country; but as artisans ourselves, we have also added our own creativity to the process. You’ll certainly catch hints of Texas, Kansas City, North Carolina, and Memphis in our ‘que; however, if you ask us what region it represents – it represents the region in which you are eating it because that’s where it was created! Each pitmaster in our joints is responsible for the wholesome, delicious, real barbecue you will enjoy. No doubt, folks get pretty riled up when you mention which region has the best bbq, but we love, respect and are inspired by all styles! We don’t think great barbecue should be limited by geography. Be proud – you are eating some of the best barbecue anywhere.
Ribs: fall off the bone VS bite off the bone? Our ribs are rubbed with our exclusive seasoning blend, then slowly smoked to meet the rigid competition standards for “bite off the bone” ribs. Also, our ribs are pork, and the cut is referred to as St. Louis-cut. We serve this type because, through our smoking techniques, we can give you a large, tender, meaty rib. Some places parboil or bake ribs to quickly make them “fall off the bone”, but we strive for a Score of 9 “bite off the bone” rib.
Thank you to all that bought a limited-edition tumbler this year – with your help, we raised $12,500 to benefit veterans living with traumatic brain injury. These funds, which represent 200% of profits from the sale of our limited edition tumbler, was donated to the Resurrecting Lives Foundation in conjunction with National Brain Injury Awareness month (March).
Established in 2012, the Resurrecting Lives Foundation supports the estimated 20–25% of troops returning from Iraq and Afghanistan with traumatic brain injury, helping these veterans successfully transition to post-military lives and careers. This is the third year we’ve raised funds to support Resurrecting Lives and its mission of advocacy, aid, fundraising, and research; we’ve donated $37,500 to date with your help! In her recognition of last year’s contribution, Resurrecting Lives founder and executive director Dr. Chrisanne Gordon thanked us “for engaging the entire community in this effort to support our military members, veterans, and their families affected by traumatic brain injury.”
Giving back is central to our culture: we also proudly partner with the American Cancer Society, Future Farmers of America, and Food Rescue, as well as local organizations in each of our communities. Click here to learn more about the Resurrecting Lives Foundation and its work supporting veterans with traumatic brain injury.
Our cukes n’ onions are back on April 19! This fan-favorite is healthy and delicious: our cukes n’ onions are really a total win n’ win.
Besides being a tasty treat, cucumbers are:
While we could talk about this juicy fruit all day, even we have to admit that that list of health benefits was just a little dry. And hey, Macka B can talk cucumbers better than we can anyway 😉
And our onions are no slouch, either! They’ve got vitamins A, B6, C, and E; sodium, potassium, iron, fiber, and folic acid; and are thought to help keep blood sugar levels in check. Get all these benefits and more when you get some cukes n’ onions from your local joint, all summer long.
What happens when you smoke a brisket for 18 hours, mix it with some secret sauces, smoke it again, then serve it with a smoked corn, tomato, and chimichurri salsa on a grilled tortilla?
BBQ BLISS via our Double Smoked Brisket Taqos!
(Double Smoked Brisket Taqos, wow, that is a mouthful… and you’ll love every delicious bite :D)
“These aren’t your average tacos, folks! Our guests who have tried them can’t get enough… we had to bring ’em back! It’s one of those crave-able items that is cool and a little different. The preparation time for these Taqos is intense – we make a batch based on our best guess for what we will sell the next day. If we sell out, it takes us another 20 hours to make more.” said Matt Ferguson, City Barbeque restaurant General Manager in Grove City, Ohio.
We take our national award winning hickory smoked brisket, shred it, mix it with sauce, then smoke it again… it’s smoky – the kind of smoky you will crave again a few minutes after your last bite. We put that wonderful brisket on a flour tortilla, cover it with a smoked corn, tomato, and chimichurri salsa – then serve them up in threes. If you want some extra heat or zing we also garnish it with a charred jalapeno and lime with pickled onions.
Double-Smoked Brisket TaQos are priced at three for $9, but are only available until September 5, 2017.
And yes, TaQo’s is pronounced just like tacos… but like Matt said, they’re not your average taco. One taste and you’ll know why the Q is in the name (mmm…smoky, bbq-y goodness…)
*We make these fresh daily in small batches, so we might sell out at times.
Class of 2018…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!
Would you rather just pick it up from your local joint?
No problem, our party packs are perfect for parties small and large!
We’ve been helping grads throw killer parties for years and here are a few tips from our experience:
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!
“You have brains in your head, you have feet in your shoes. You can steer yourself in any direction you choose!” -Dr. Seuss
Click to enlarge: