🧳 MARK WIENS:
🍖 JL SMOKEHOUSE:
🍖 LITTLE MISS BBQ:
If you’ve followed me for a while, you’ll know that I’m a huge fan of American barbecue. I love trying the barbecue in cities all over the country and seeing and tasting the differences between them. So I joined my friend Mark Wiens on an epic barbecue tour of Phoenix, Arizona!
Mark and I would be starting our tour at JL Smokehouse and then hit up Little Miss BBQ for some Texas-style barbecue! At JL Smokehouse, I met James Lewis and then got to see the links, chicken, rib tips, pulled pork, and brisket cooking in their outdoor smokers.
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They also had beans, green beans, macaroni and cheese, and collard greens as sides. I was shocked to learn that they have a platter named after Mark that costs $85! James took us back to the smokers and explained how they smoke their meat and get the salt down into the meat.
I couldn’t wait to eat the Mark Wiens platter and some pork belly! I watched his daughter build the cheese sauce for the mac and cheese, which we tried right out of the tray. It was smoky, rich, and creamy, and contained four cheeses!
Then, they made barbecued spaghetti, which includes ground beef, beef chuck, pork belly, a hot link, and smoked sausage. It’s mixed with tomato sauce and barbecue sauce! The sauce was so meaty and chunky.
I loved the flaming hot sausage, too! Then, they fried up some pork belly and sliced up some brisket! We even tried some of their melt-in-your-mouth ribs right in the kitchen. I couldn’t get over how tender, smoky, and juicy they were!
At our table, we jumped on the pulled pork, which had that same moistness and smokiness as everything I’d tried. Next was the brisket, which was so juicy, it was unbelievable. JL’s Hitchhiker sauce complemented it perfectly without masking the flavor of the meat. It fell apart in my mouth!
The rib tips contained soft cartilage and reminded me a bit of chicharron, and the pork belly was crispy, meaty, and fatty. It was my favorite so far! I also loved the smoked hot links, the tender collard greens, rich and smoky mac and cheese, juicy smoked sausage, and the tender ribs with the spicy habanero sauce!
The smoky flavor all the way through the ribs was insane! The green beans were beautifully seasoned with a nice amount of garlic and some potatoes. The barbecue spaghetti was smoky, tangy, and full of flavor. Then, we added pulled pork and spicy sauce to the buns.
Finally, we jumped on their shrimp po’boy, which was creamy and fluffy with succulent and meaty shrimp! Then, we drove over to Little Miss BBQ for their Texas-style brisket and beef ribs!
There, we met Cory, who told us they only had one 2.2-lb beef rib left! They only sell them on Fridays and Saturdays. You should get there early if you want to try it!
They gave us a huge platter of their gigantic beef rib, brisket, jalapeno cheddar sausage, and more. The rib was so juicy and fatty, with the perfect amount of pepper. The smoke penetrated all the way to the bone and made the meat so good, it didn’t need any sauce!
It was great with the pickled jalapenos and pickles, which cut the fattiness. I loved the fatty and tender brisket. It was insane with their spicy, sweet, and tangy barbecue sauce! The jalapeno cheddar sausage as full of gooey cheese and had a bit of chili flavor.
For dessert, we had their smoked pecan pie, which was gooey, rich, and crispy with a smoky flavor! What a way to end our epic barbecue tour of Phoenix.
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About Me:
My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local culture.
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