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Art of BBQ
A guide to BBQ greatness.
The Sonny's way of smokin' and servin' Southern BBQ.
There are tons of different BBQ styles and techniques. And while we appreciate ’em all, we have a certain way of doing things that’s given our BBQ its signature flavor since 1968. We call it The Art of BBQ, and below you’ll get a taste of how it’s done.
Meat Matters.
BBQ begins and ends with meat. So selecting the right cuts is key. As is knowing how to smoke 'em. Here are a few tips for some of our top meats.
Smoke fuels our flavor. Oak fuels our smoke.
We smoke with oak because it's a hard wood that burns slow and gives our BBQ that famous smokey flavor you love.


At the heart of every Sonny's is a fully loaded smoker.
Our smokers are always filled with meat and burnin' oak embers. So we always have freshly smoked BBQ ready when you get here.
Temperature Gauge
Used to monitor the temperature of the cooking chamber, the temperature gauge helps you know when to to increase or reduce heat levels.





The proof is on the plate.
After slow-smokin' for hours, meat is tender, juicy and unbelievably flavorful. Here are some telltale signs of BBQ perfection.

Brisket

Ribs

Sliced Pork

Pulled Pork
Brisket
Whether sliced or chopped, beef Brisket has a high concentration of connective tissue as well as a fat cap layer that both tenderizes and helps maintain moisture while smoking. The end result is a super tender, moist meat with a robust smokey flavor. Look for a dark outer edge called bark, a bright pink or red band beneath the bark called the smoke ring, and a light tan interior meat.
Ribs
No matter the style of ribs, if smoked correctly they will share similar physical characteristics. The meat should not just fall off the bone. The meat should come clean off the bone when you bite it, but there should be a little resistance or tug. There should also be a slight chew, but the meat should not be tough.
Sliced Pork
Sliced Pork has similar characteristics to Pulled Pork, only Sliced Pork comes from the pork collar, which is cut from the Boston butt. Its color variations are also more clearly defined. Each slice should have a dark outer edge called bark, a bright pink and red band beneath the bark called the smoke ring and a white, tan or light grey color to the rest of the meat.

Sauce is the proverbial icing on the BBQ cake.
All great BBQ is finished with great sauce. Whether it’s added by our Pitmasters, like in our Pulled Pork, or added by you at our table or yours, sauce lets you fine-tune the flavor of BBQ to your exact liking.

We keep our knives, and skills, sharp at all times.
Each Sonny’s Pitmaster® is constantly perfecting their craft and puttin’ their skills to the test. Both in our restaurants and in BBQ competitions across the nation.