by Jenni Eickelberg
Barbecue is more than just a meal—it’s a full-on flavor experience. Whether you’re into smoky brisket, saucy ribs, or tangy pulled pork, there’s a style of barbecue for everyone. While we might be far from the Carolinas or Texas, the Fox Cities region is home to some seriously good spots that bring those regional flavors right to our plates.
Across the U.S., barbecue styles are diverse. In Texas, it’s all about the beef—especially brisket—seasoned simply with salt and pepper and smoked low and slow. Kansas City barbecue is famous for its sweet, molasses-based sauces and a wide variety of meats, from burnt ends to ribs. The Carolinas lean into pork, with eastern North Carolina favoring a sharp vinegar-pepper sauce and South Carolina going bold with a mustard-based “Carolina Gold.” Memphis is known for dry-rubbed ribs, served either “dry” with a spice crust or “wet” with a tangy tomato-based sauce. Then there’s Alabama, where white barbecue sauce—a creamy, peppery mayo-vinegar blend—shines on smoked chicken.
Even if a restaurant doesn’t advertise a specific regional style, many offer creative mashups or house-made sauces that draw inspiration from these traditions. It’s not uncommon to find menus featuring different types of barbecue styles all under one roof. Some places even offer multiple table-side sauces meant for sampling flavors from across the barbecue spectrum.
Let’s be honest. Sauce is half the fun. Whether you like it sweet, spicy, tangy, or creamy, there’s a barbecue sauce out there with your name on it. The variety is endless: thick and sticky, thin and vinegary, mustardy, peppery, or even white and zippy. Sauce preference is the kind of thing that sparks friendly debates and second helpings.
Barbecue is also about the experience—the smell of smoke in the air, the sound of meat sizzling on the grill, and the joy of gathering with friends and family. It doesn’t matter if you’re dining in, grabbing takeout, or enjoying a summer festival: barbecue brings people together in the most delicious way.
Whether you’re a sauce sampler, a dry-rub devotee, or just here for the sides (hello, barbecue nachos), there’s something smoky and satisfying waiting for you right here in the Fox Cities. Grab a napkin—or three—and dig in!
Parker John’s
Appleton (2331 E. Evergreen Drive)
Menasha (124 Main St.)
Smoked, Sauced, and Sizzlin’: Inside Parker John’s BBQ with Derek Mattson
When Parker John’s first opened in 2008, it was all about sandwiches and pizza, but once barbecue hit the menu, everything changed. “We wanted to give guests something unique,” said Derek Mattson, director of operations. The unique twist of Texas-style barbecue with a Wisconsin flair has since grown into a beloved brand with multiple locations and a loyal following.
The journey began when Derek and the owner, Aaron, met in restaurant management school. In 2011, they retooled the menu to focus on barbecue, and the concept took off. Today, Parker John’s smokes everything fresh, from brisket and pulled pork to turkey and burnt ends. Their nine Southern Pride smokers—each capable of holding more than 1,200 pounds of meat—nearly run nonstop. Brisket and pork go in around 5 p.m. and cook for 12–14 hours. Burnt ends are smoked twice and timed to be ready right at lunch.
The four signature Parker John’s sauces are made from scratch daily and took more than six months each to perfect. The KC Classic is sweet, the PJ Signature adds a little zing, Memphis Mop is thick with molasses, and Carolina Mustard brings a tangy balance. All of their sauces—and most of the menu—are gluten-free, including the buns and even the beer used in their baked beans.
But Parker John’s isn’t just about food; it’s about people. Staff are trained for more than 40 hours before hitting the floor and many are cross trained in catering, which ranges from small gatherings to events with 3,000 guests. They’ve catered more than 100 weddings in 2025 alone.
The restaurants are decorated with hand-picked antiques and quirky touches such as foam-carved flying pigs. Each location has its own vibe, but the menu stays consistent. Guests are greeted with the smell of smoked meat and a warm, welcoming atmosphere that feels like home.
With a new location opening in Stevens Point later this year and plans for many more, Derek says it best: “We want people to walk in, smell the smoker, and feel like they’re part of something special.”
The Cozzy Corner
111 N. Walnut St., Appleton
Soulful Smoke and Southern Comfort at The Cozzy Corner
Tucked into downtown Appleton, The Cozzy Corner is a warm and welcoming spot where Southern soul food meets Wisconsin hospitality. Owned and operated by Phillip and Heidi Bennett, this family-run restaurant has become a local favorite for comfort food that’s rich in flavor and tradition.
The Cozzy Corner specializes in Southern classics—think fried chicken, catfish, mac and cheese, and collard greens—but it’s their barbecue that really brings the heat. From tender baby back ribs to smoked barbecue chicken and pulled pork, every dish is packed with smoky goodness and seasoned with love. Their barbecue offerings are available in generous dinner plates, combo platters, and even fried versions for an extra crispy twist.
Each meal comes with two sides and a slice of cornbread, making it feel like Sunday supper at grandma’s house. Popular sides include creamy mac and cheese, candied yams, and flavorful rice and beans. Don’t skip dessert—the sweet potato pie is a fan favorite!
The vibe inside The Cozzy Corner is just as comforting as the food. With its nostalgic décor and friendly staff, it’s a place where everyone feels like family. Whether you’re dining in or grabbing takeout, you’ll leave full and happy.
The Cozzy Corner was recently featured on an episode of Wisconsin Foodie on PBS, where co-owner Phillip Bennett described the restaurant as a true “soul food” place, proudly stating, “We’re not fast food, we’re good food.” The episode highlighted the heart and heritage behind the menu, showcasing how the Bennetts bring Southern comfort and community spirit to every plate.
For those craving authentic Southern barbecue and soul food in the heart of the Fox Cities, The Cozzy Corner is the real deal. It’s more than a meal—it’s a taste of home.
Mill City Public House
1103 W. College Ave., Appleton
Bold Barbecue and Gourmet Twists at Mill City Public House
Mill City Public House in Appleton is redefining what it means to serve barbecue. With a menu that’s both upscale and approachable, this chef-driven pub is known for creative takes on comfort food—and their barbecue offerings are no exception.
A feature on the menu is the 15-hour smoked brisket, served in a French dip sandwich that’s nothing short of unforgettable. The brisket is tender, smoky, and piled high on a toasted roll, served with rich au jus for dipping. The Brisket French Dip is a gourmet twist on a classic that barbecue lovers won’t want to miss.
The pulled pork sandwich is another standout—juicy, flavorful, and perfectly balanced with house-made slaw and sauce. During my visit, I sampled the limited-time peanut butter stout barbecue sauce, which delivered a bold yet smooth flavor with a hint of sweetness, adding an unexpected and delightful twist to every bite.
While Mill City Public House is known for its barbecue, it has also built a reputation for its smash burgers, which are seared to perfection and stacked with inventive toppings. It’s the kind of place where you can order a burger or brisket and feel like you’re treating yourself either way.
The atmosphere is warm and welcoming, and the staff is just as memorable as the food. Dusty, one of the owners, brings a friendly, down-to-earth vibe that makes guests feel right at home.
For a barbecue experience that’s both elevated and comforting, Mill City Public House hits all the right notes.
Papa B’s Pizza and Barbecue
N7721 State Park Road, Sherwood
Southern Smoke and Family Flavor at Papa B’s Pizza & Barbecue
Just outside High Cliff State Park, Papa B’s Pizza and Barbecue is serving up more than just great food—it’s delivering “A taste of southern hospitality.” Opened in spring 2024, this family-run gem is already turning heads with its hickory-smoked, slow-cooked barbecue and a welcoming atmosphere.
Owner Justin, who trained in Memphis, brings authentic Southern barbecue techniques to Wisconsin, smoking all meats in-house for deep, rich flavor. His passion for barbecue is matched by his commitment to family—many of whom are involved in the day-to-day operations. From the kitchen to customer service, Papa B’s is a true family affair, and it shows in every detail.
The brisket is a local favorite and sells out fast. Get there early if you want a taste. For those who want to sample it all, the Smoked 3 Meat Plate is the way to go.
Papa B’s also offers a rotating lineup of homemade sauces inspired by different barbecue regions. From sweet and smoky to tangy and bold, each sauce brings something unique to the table. The summer standout this year is a Door County Cherry Habanero sauce that’s sweet, spicy, and proudly local.
Don’t miss the “Lil Piggy” appetizer—a creative twist on nachos. House-made chips are piled high with pulled pork, cheese, sour cream, and barbecue sauce for comfort food with a smoky kick.
Whether you’re stopping in after a hike or making a special trip, Papa B’s offers a warm welcome, unforgettable flavor, and a true taste of the South—right here in the heart of Wisconsin.
Peters Boyz Texas BBQ
100 S. Birch St., Suite C, Kimberly
From the Lone Star State to Wisconsin Plates: Peters’ Boyz Texas BBQ
Craving real Texas barbecue in Northeast Wisconsin? Peters’ Boyz in Kimberly has you covered. Tucked just off downtown, this small-but-mighty restaurant delivers big, bold flavors rooted in true Texas tradition. While the space may be cozy, the flavor is anything but—and yes, you might wait a bit for your food, but it’s worth it.
Unlike typical barbecue slathered in sauce, Texas barbecue is all about “low and slow” smoked meats, cooked for more than 14 hours. The flavor comes from the meat’s fat and custom dry rubs, with sauces served on the side.
Owners, Reggie and Amanda Peters, named the restaurant after their sons and bring Southern passion to every plate. Reggie, a seasoned pitmaster, has perfected his own rubs, making every bite of brisket, pork, or ribs a flavorful experience. Amanda, the heart of the front-of-house, welcomes guests with genuine Southern hospitality.
The menu includes standout appetizers such as Southern Fried Okra—crispy outside, tender inside—and the indulgent Texas Tater Boatz, loaded with mac and cheese, pulled pork, jalapeños, and house-made sauces. Speaking of sauces, Peters’ Boyz offers four from-scratch varieties: Southern Sweet, Southern Heat, Alamo (extra hot), and Texas Tangy.
The smoked beef brisket Platterz meal is a showstopper, served with house slaw, smoky baked beans, and sweet cornbread. The portions are generous and best shared. Don’t skip dessert—Grammy’s Southern Pecan Pie—made from Reggie’s grandma’s recipe, is unforgettable.
As Reggie and Amanda say, “It’s not fast food, it’s passionately made food.” Yee haw, indeed!
Area 509
1025 N. Badger Ave., Appleton
Jerk Barbecue with Heart and Heat at Area 509
If you’re looking for bold barbecue with a cultural twist, Area 509 in Appleton delivers flavor with purpose. The name itself is a nod to Haiti—509 is the country’s international calling code—and that’s no coincidence. Owner Reggie, a proud Haitian native, brings his heritage to life through every smoky, spicy bite.
At the heart of the menu is the Area 509 signature jerk barbecue. Whether it’s chicken, pork, or ribs, the jerk seasoning is a standout—layered with heat, herbs, and just the right amount of char. The flavor is bold, balanced, and unforgettable.
One must-try side is the pikliz, which is a classic Haitian dish that pairs perfectly with any of the barbecue offerings. Best described as a vinegar-based spicy coleslaw, pikliz is packed with fresh vegetables and fiery peppers, adding a crisp and refreshing kick to every plate.
But Area 509 isn’t just about what’s on the menu—it’s about the experience. The outdoor seating area, tucked behind the restaurant, has an easy backyard patio vibe. With both covered and open-air sections, it’s the perfect spot to enjoy a plate of jerk chicken and a cold drink. The space also hosts food truck rallies and live music throughout the summer, making it a go-to hangout for locals and visitors alike.
From the food to the atmosphere, Area 509 is all about celebrating culture, community, and seriously good barbecue.
This article was originally published in the August 2025 issue of Appleton Monthly Magazine.
