🔥 Now open on the southwest corner of University and Roosevelt in Tempe and operating Fridays, Saturdays, and Sundays for lunch and dinner, Wild BBQ blends traditional Texas barbecue technique with a few unexpected global influences.
The Middle Eastern owners smoke meats low and slow over wild oak in 750-gallon tanks. The lineup includes sliced brisket, chopped brisket, beef cheeks, tandoori turkey, and lamb racks.
Sides mix comfort-food staples and Mediterranean influences – mac and cheese, Mexican corn, Mediterranean rice bowls, and Mediterranean salad — while desserts lean playful and eclectic with jalapeño honey cornbread, banana pudding, and baklava.
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