Looking for an easy summer feast? We’ve pulled together a list of places to get mouthwatering meats and other proteins as platters, on buns and in salads, from traditional American ribs and chicken to Japanese and Korean preparations. (And for those of you who like to cook the ’cue yourselves, we’ve got tips from an award-winning pitmaster on how to do it and stay safe.)
Brick House Butcher
This new Falls Church City storefront smokes its meats weekly and offers cuts of beef, pork, poultry, fish, crab cakes and more. Check out their Maple Bacon Ribs, Can Can Autumn Olive Farm Pork Chops and wings slathered in Smoked Alabama White Sauce. Follow the butcher on social media to find out the weekly sausage roundup, with creative flavors that rotate. One recent offering included a sausage described as Kimchi Chili Crisp Soup Dumpling. // 109 Rowell Court, Falls Church
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Gyu Shige
This Tokyo-based chain with 160 locations keeps barbecue simple. “Yakiniku is the name for barbecue in Japan. Because it focuses on drawing out the natural flavor of the meat, many cuts of the beef do not come marinated or pre-seasoned,” the restaurant explains on its website. Instead, chefs add a dash of salt or a splash of tare, a dipping sauce, after grilling the meat, chicken or fish. // 2800 District Ave., Fairfax (Mosaic District)
Puzukan Tan
This two-year-old Korean barbecue joint has an all-you-can-eat—they call it AYCE—lunch menu featuring bulgogi (thin-sliced marinated beef), pork belly and soy chicken with sides of steamed egg, soybean stew and rice for $29.50. The price jumps to $55 at dinnertime, but the choices expand to include baby-back ribs and dry-aged ribeye. A la carte options are on the table, too, as are cold noodle dishes and kimchi stew. // 8114 Arlington Blvd., Falls Church
Rocklands Barbeque and Grilling Co.
A D.C.-area staple since 1990, Rocklands has an extensive menu of options such as slabs of baby-back pork ribs and barbecued chicken, pork and beef. But why not jazz things up a bit and try the Rocklands Pearl? It’s layers of mac and cheese, barbecues baked beans, chopped pork and the restaurant’s signature sauce in a bowl. Or eat your barbecue as a sandwich, such as the Loaded Texas-Style Brisket with Swiss cheese, caramelized onions and horseradish cream. This summer brings new side dishes such as Mexican street corn salad and watermelon-feta salad. // 3471 Washington Blvd., Arlington (Virginia Square)
Ruthie’s All-Day
A Best of Arlington 2024 winner Matt Hill’s ever-popular neighborhood gathering place serves up some mean wood-smoked meats, made daily in limited quantities. Choose from tempting options such as pulled pork shoulder, brisket, citrus-marinated chicken, duck, salmon, branzino and even cauliflower. Add on one or two sides, such as buttermilk biscuits or crispy Brussels sprouts with fish sauce vinaigrette. Or enjoy your meat between bread. The Big Bad Brisket Sammy has sausage, crispy onions and American cheese. // 3411 5th St., S., Arlington (Arlington Heights)
Sloppy Mama’s Barbeque
This local joint is celebrating a decade of serving smoked meats (and jackfruit) by the pound, or tucked into a sandwich with slaw and a pickle. Owners Joe and Mandy Neuman also offer classic barbecue accompaniments like potato salad, baked beans, collard greens and banana pudding. For July Fourth weekend, snag party packs to serve four ($130) or eight ($250) with pig wings, chopped pork or brisket, pork rinds and pimento cheese, and more. // 5731 Langston Blvd., Arlington
Smokecraft Modern Barbecue
Pitmaster Drew Darneille opened this Clarendon establishment four years ago with the idea that barbecue can be creative. To that end, almost everything takes a turn in his smoker, including Cedar Plank Chipotle Maple Bourbon Salmon, smoked crab cakes and even applewood-smoked spaghetti squash. Of course, you can also dig into traditional pulled pork, sliced prime brisket, St. Louis ribs and chicken. An avid competitor in barbecue battles, Darneille and his team took first place for America’s best barbecue sauce and best pork, second place for brisket, and fifth place overall at last month’s Giant National Capital Barbecue Battle. The restaurant recently added some new catering options just in time for the Fourth. // 1051 N. Highland St., Arlington (Clarendon)
Texas Jack’s Barbecue
Bone-in beef short ribs, Texas-style sausage by the link, bone-in chicken, and combos of all of those are available at this Lyon Park mainstay. Add them to a salad (mixed, cobb or kale Caesar) or a bun. Barbecue apps include Kansas City-style brisket burnt ends, crispy smoked wings and brisket egg rolls with jalapeño lime dressing. // 2761 Washington Blvd., Arlington (Lyon Park)