Even though it’s only Tuesday, we’re already setting up our Friday plans, especially since May 14 is National Barbecue Day. From smoked meats to grilled sausages, these barbecue joints are sizzling with great fare. And make sure to save room for those gooey sides like macaroni and cheese and baked beans. We’ve also included a gluten-free recipe you can try on your grill at home.
Mississippi Sweets BBQ
This classic spot welcomes diners from across counties all searching for its famed meats and tangy sauces. Choose from a basket of ribs and wings or a pulled pork roll served with your choice of cornbread, coleslaw, beans, applesauce, macaroni and cheese or green beans.
2399 N. Federal Hwy, Boca Raton; 561/394-6779; mississippisweetsbbq.com
Lucille’s Bad To The Bone BBQ
With three locations in the area, from Boca to Boynton, Lucille’s gives you options for where you can enjoy this barbecue. Famous for its ribs, there are several platter combinations alongside warm sandwiches like the chopped beef brisket served with French fries.
3011 Yamato Road, Boca Raton; 561/997-9557; badtothebonebbq.com
This spot also has three locations where the smoky scent of the barbecue welcomes you even before you step inside. Here you’ll find tender St. Louis-style ribs, juicy brisket and plenty of sides like collards and candied yams.
1198 N. Dixie Hwy, Boca Raton; 561/609-2469; bbqtroys.com
Taking inspiration from the local Latin and Caribbean cultures, this restaurant, which opened earlier this year, is headed by a former Café Boulud executive chef and manager. Menu items include smoked fish dip, Cajun gator sausage, smoked fish, jerk turkey breast, baby back ribs and sides like sweet plantains and coconut black eyed peas with rice.
3815 S. Dixie Hwy, West Palm Beach; 561/323-2573; eattropical.com
Grilled Polenta Kabobs
For those looking for a healthy barbecue option to try at home, fire up the grill and cook out these grilled polenta kabobs that are vegetarian and gluten free. The Ancient Harvest polenta is also USDA Organic, Non-GMO certified, and Star-k kosher certified.
Prep Time: 20 minutes
Total Time: 30 minutes
- 3 tablespoons of olive oil, plus more for brushing before grilling
- 1 package Ancient Harvest Heat-and-Eat Polenta, Traditional Italian
- 2 red bell peppers, stemmed, seeded, and cut into 1-inch squares
- 2 green bell peppers, stemmed, seeded, and cut into 1-inch squares
- 1 package cremini mushrooms, stemmed and quartered
- 1 red onion, outer layer removed and cut into 1-inch squares
- 24 cherry tomatoes
- 24 wooden skewers (may cut down to 8in)
- Slice the polenta into ½” thick rounds (about 8 slices total), then cut each round into 6 pieces.
- Heat a medium skillet over medium heat. Once heated, add the olive oil.
- Add the polenta and saute on two sides for about 2 minutes per side. You’re looking for a light golden crisp. This helps the polenta hold its shape when you thread it on the kabob. Alternatively, you could marinate the polenta pieces in olive oil for 30 minutes, but the sauté method is more effective for helping the polenta hold its shape.
- Thread each kabob in the following order: Mushroom, Green Bell Pepper, Red Onion, Red Bell Pepper, Polenta, Cherry Tomato, Mushroom, Green Bell Pepper, Red Onion, Red Bell Pepper, Polenta.
- Preheat the grill to medium-high heat.
- Brush each kabob with olive oil on both sides before grilling.
- Grill for 8 minutes, turning as needed, or until the vegetables are cooked through.
Servings: 24 kabobs