Creating the perfect barbecue is a long, painstaking process at Bonehead’s Texas BBQ. Before meats even go into the smoker, they spend roughly three days soaking up the complex flavors of house-made rubs. Then the chef fires up the wood-fueled smoker and lets the meats smoke for a minimum of 15 hours until they’re perfectly tender. 

Choose which meat you want to try from a list that includes brisket, sausage, pulled pork, chicken, and baby back ribs. Then decide if you prefer a sandwich or a platter, and add on the sides. Bonehead’s boasts a few specialties, including the "tater" salad with red peppers and onions, but no mayo. It’s a time-tested family recipe from West Texas. A few of your other options include mac and cheese, cole slaw, and collard greens.