Lipsmackin’ good ‘cue on the quiet side of the Smokies.
By Hope S. Philbrick
An un-attentive driver might pull into Full Service BBQ hoping to fill up a gas tank. Better arrive hungry: This former station has been converted and now fills stomachs with some of the best barbecue to be found in Tennessee.
“We cook our ribs until the meat falls off the bone because that’s what our customers want,” says owner Anthony DiFranco, who taught himself to weld in order to build his own smoker. He keeps dreaming up different smoker designs and currently has three unique creations operating on the property and another in development. Full Service BBQ fills the Maryville air with wood, meat and spice aromas nearly 24-hours a day (meat is slow-roasting even when the restaurant is closed).
Beef brisket is his personal favorite menu item, and he claims it’s the best brisket outside of Texas—a bold claim that proves hard to argue against.
Other menu options include pulled pork, chicken, smoked sausage, sides like coleslaw, beans, mac-n-cheese, potato salad, desserts like pumpkin pie and banana pudding, and more. The biggest challenge is making a decision.
DiFranco won’t spill all of his secrets, but he admits that hickory and red oak are his preferred woods and that Tennessee whiskey is a standard ingredient in his signature barbecue sauce (mustard, apple and sweet & spicy sauces are also available). He speaks with such passion it’s clear he’s found his calling.
A delicious discovery.
Fair Warning: One visit and you’ll crave frequent returns.
Full Service BBQ
113 S. Washington St.
– Photos © HSP Media LLC