Lucille's Smokehouse Bar-B-Que: finger-lickin' Southern cookin'
Bring your appetite for a finger-licking good time at Lucille’s Smokehouse Bar-B-Que. You haven't tried Southern barbecue until you've had Lucille's baby back ribs, smoked chicken, pulled pork and beef brisket. Mmmm..mmmm..mmmmmm.
Then there's all the fixin's. With sides like honey-roasted peanut slaw, iron skillet barbecue baked beans, Southern braised greens and macaroni and cheese, it’s easy to see why the Southern traditions of Lucille Buchanan’s family recipes haven’t changed one bit.
You can start off your meal with one of their many scrumptious appetizers, which include fried dill pickles, fried green tomatoes, onion straws, Dixie egg rolls and fried okra. They also serve a variety of soups, salads, sandwiches, seafood dishes, Southern style cocktails and deserts.
The ambiance at Lucille’s is reminiscent of a Southern style home filled with Southern folk art and decorative Southern nick-knacks. The service staff's Southern hospitality will make you feel like a part of their family. In addition to indoor seating, diners can enjoy an enclosed patio dining area as well as a full-service bar.
Lucille’s specializes in larger orders for any event. It has a variety of family pack and catering options ranging from $80-$200. Anything on the menu can be ordered in bulk. Just call or ahead, and they will work out an order to fill your barbecue needs.
Lucille’s recommends reservations; wait time can be long, especially on the weekends. Just call (480) 966-7427 (RIBS). Also, to-go orders can be placed by phone or online at the website's takeout page.
- by Jennifer Pruett, Phoenix Reporter for HelloMetro
(Click to leave a message)
Jennifer PruettA self proclaimed “queen of everything," Jennifer is a writer, planner and passionate lover of making exciting events extra special. As a creative mother of two she loves art, music, family, friends, exotic cuisine and exploring new areas of self improvement. She holds a Bachelor of Arts degree in liberal studies from the University of Oklahoma and has been writing restaurant and attraction reviews in the Phoenix Metro area since January, 2009.
