Everything on the menu at Lutz’s BBQ, 200 E. Nifong, was kitchen-tested for quality long before it became available to customers — consistency is key to great barbecue for the resident pit master, Burl Lutz. Once a barbecue circuit competitor, Lutz developed his tried-and-true recipes over time, from his American Royal award-winning sauces to the burnt ends, even the potato and sweet potato chips are crafted meticulously in-house and come in a host of flavors. The brisket is tender and full of flavor, and wings are always a great choice. But, the scratch-made gumbo is also a must try that runs under the barbecue radar.
A barbecue staple in Columbia since 2006, Smokin’ Chicks has gone through an evolution or two, from a restaurant environment to catering to its recent acquisition by Fresh Ideas, a food service management company headquartered in Columbia. The barbecue that clients and customers have come to love will be available through the company’s regional Slow Jam BBQ line for catering and events, but locally it will still be Smokin’ Chicks, www.freshideasfood.com. From wings and ribs to brisket, pulled pork and turkey, meats are coated with a special dry rub, then smoked for hours to perfect a tender barbecue. Fresh Ideas CEO Matt Clervi says this barbecue is a cross between Memphis and Texas styles—a mouthwatering hybrid.
