On most nights
Greg Luzinski mans the kettle grill at this rightfield rib joint, which he runs
like a summer picnic. The Bull (307 HRs over 15 seasons, 11 of them with the
Phillies) perfected his recipes during his retirement in Florida, coming up
with his own solution to the age-old dry-rub-versus-sauce problem: He uses
Pulled pork sandwich or platter, with beans and coleslaw, $8.25. "This
one's a spicy recipe I put together. It's the best pulled pork money can
buy--and it holds up to Boog, no question."
"Delicious. The rib meat almost falls off the bone, and the sauce tastes
tangy and sweet." -- Philadelphia Daily News
9 Bubba's Q
? Al (Bubba) Baker, the NFL Defensive Rookie of the Year in 1978, learned the
BBQ trade as a kid and perfected his craft as a player: During his 13 seasons
he catered team flights for the Lions, Cardinals, Browns and Vikings. Now he
spends a hundred hours a week as executive chef at the restaurant, which earned
Cleveland magazine's Silver Spoon Award this year for best BBQ. "Barbecue
came to me," says the three-time Pro Bowl end, "and then I took a break
to play in the NFL."
D-boned Baby Back Rib Steak, $17.99. "We invented this item--you slide the
meat off the bone and serve it as a steak. It's a rib, but you eat it with a
knife and fork!"
"The menu's a big 'un. Clearly though, Bubba's heart belongs to
barbecue."-- Cleveland Scene