Bobby-Q opened in 2005 at the former site of Bobby McGee's, offering a culmination of barbeque favorites. In addition to their extensive barbecue research mixed with culinary expertise, the secret behind Bobby-Q's barbeque lies within the slow cooking process over Tennessee hickory wood paired with the perfect blend of spices found in the special dry rub for the meat, as executed by barbeque master, Executive Chef Mark Hittle. This results in succulent hand-pulled pork, smoky sausage links, fork-tender brisket, and ribs that fall right off the bone. Bobby-Q is sure to offer barbecue fare unlike any other. The starters will wet your appetite and the desserts will satiate your sweet-tooth cravings, but the barbecue is the showstopper.