May is National BBQ Month & at Hickory’s, we’re doing more than just firing up the smokers. We’re inviting you on a five week flavour road trip through the heart of the American South, where BBQ isn’t just food- it’s a way of life.

Welcome to A Journey of Southern BBQ.

From the sticky-sweet ribs of Memphis to the bold brisket traditions of Texas, each stop on our journey brings its own BBQ legacy, unique ingredients & unforgettable flavours. And of course, we’ve brought those inspirations straight to our menu so you can taste the story behind every bite.

Let’s hit the road.

Week 1: Tennessee – The Soul of Memphis BBQ

Memphis BBQ isn’t just a style. It’s a statement.

Think dry-rubbed ribs kissed by hickory smoke. Pork shoulder so tender it practically melts. And a sauce that walks the line between sweet, tangy & smoky.

From the smoky scent trailing out of a Beale Street joint to locals-only spots the residents keep on the down low, this city knows how to do BBQ right. Every bite tells a story of tradition, patience & Pitmaster pride.

Back in 2010, a visit to the legendary Charlie Vergos’ Rendezvous changed the game for us. Their iconic ribs, sopped and dusted in a secret spice blend left a mark that still inspires our Memphis-style ribs today.

To kick off National BBQ Month, we’re going back to where it all started. No frills... just fire, flavour, and Memphis pride. Because if you haven’t had ribs in Memphis, you haven’t had real BBQ.

Week 2: South Carolina – Gold Rush of the South

South Carolina BBQ is bold, zesty & golden.

Literally. Carolina Gold is a mustard-based BBQ sauce with a punch of vinegar and spice that sets it apart from anything else in the South. And that's just one flavour in the state’s diverse BBQ map - vinegar and pepper rule the east, while tomato-based sauces rule in the west.

Pulled pork is a star too, but it’s the whole hog tradition and family-run smokehouses that keep the fire alive.

We’re bringing that flavour to you with dishes like our Frickles & Corn Dogs, both served with our take on that tangy South Carolina BBQ sauce.

And of course, our lovingly 14 hour smoked Barbeque Hand Pulled Pork served with barbecue pit beans, is not one to miss either!

Week 3: Louisiana – Where Smoke Meets Soul

This state doesn’t play by the rules - and we love that. Louisiana BBQ is a true reflection of the state itself. A cultural blend of Creole, Cajun, African, French, and Southern influences, all coming together over smoke and spice.

What sets Louisiana BBQ apart is its fearless use of spice and flavour. It’s not just about the meat—it’s about the entire plate, from the smoke ring to the seasoning, from the sauce to the side dish.

Louisiana BBQ may be the South’s best-kept secret, but once you’ve tasted it, you’ll wonder why the rest of the world hasn’t caught on yet. From smoked sausages with a Cajun kick, pork ribs glazed with spicy but sweet sauces, and of course a whole array of sides to round up any meal.

Louisiana has inspired so much of our Hickory’s Menu over the years, from Gumbo’s in the colder month’s & Po’Boys for lunch. If you're ready for some heat this National BBQ month, be sure to check out our Smoked Wings or Southern Fried Chicken Burger steeped in Louisiana hot sauce for that spicy kick. And of course, our Creole Rice and Corn Bread – the perfect addition to any authentic feast.

Week 4: Missouri – Kansas City’s Crown Jewel

If BBQ had a capital, Kansas City would be a top contender. Tucked into the heart of Missouri, this city has built a world-famous reputation on slow-smoked meats, rich tradition & that unmistakable thick, sweet, tomato-based sauce.

But let’s talk about a signature: Burnt ends. Originally considered scraps, these crispy, fatty, caramelised bits of beef brisket are now the pride of Missouri. Once you’ve had them, there’s no going back. They are what inspired our Popcorn Brisket Bites, and it’s safe they’re a fan favourite amongst our guest & team!

But Kansas City isn’t a one-hit wonder. Here it’s about variety. Think ribs, pulled pork, sausages, chicken, brisket - if it can be smoked, it’s on the menu.

Inspired by Kansas’s Pitmasters on our most recent research trip comes our new Smoked Pork Belly Rib. Slathered in our signature sweet & tangy BBQ sauce after being smoked for 6 hours. Missouri is also the birthplace of one of the hearts of our restaurants - our Ole Hickory smokers. It's also home to the original Fro- Co, and for that, we’re forever grateful!

Join the Journey

Throughout May, we’re not just serving BBQ, we’re celebrating its roots.  Every dish tells a story - from pit to plate. Get ready to dig in, discover the flavour, and take the journey with us this National BBQ Month.

Come back throughout the month to to find out where we will be heading for each week!

Because down South, BBQ isn't just what’s for dinner. It’s a way of life.

If that didn’t make you hungry for BBQ, we don’t know what will! All that’s left to do is to round up the gang and come on down to Hickory's – the smokers are fired up and we can’t wait to see you!