Big South

At Big South, the smoker is only one part of the Southern spread. Oxtails, wings and Mississippi pot roast share the menu with fried catfish, collard greens and macaroni enriched by smoke. Build a plate across those sections to see how the kitchen moves between barbecue, braised meat and vegetable sides without reducing the meal to a single signature dish.

Picks from Salt Lake Magazine, Salt Lake City Weekly, and Gastronomic Salt Lake City

Big South brings smoked meats and soul food sides together on Main Street in South Salt Lake. Smoked oxtails, barbecue wings, Mississippi pot roast and fried catfish give the menu substantial anchors, while smoked macaroni and cheese and collard greens complete the plate. The cooking is built for hearty combinations, so choosing both a meat and several sides reveals the kitchen's full range.

Picks from Salt Lake Magazine

Big South brings Southern smokehouse staples to a modest Main Street room in South Salt Lake. Ribs, pulled pork, brisket, and chicken are paired with familiar sides such as greens, macaroni and cheese, and beans. The straightforward counter service keeps attention on the meat, sauce, and the comfort of a complete barbecue plate.

Picks from Salt Lake Magazine and Salt Lake City Weekly