Full Service BBQ

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.

Anthony DiFranco“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.

More Information…

Full Service BBQ
113 S. Washington St.
Maryville TN

DiFranco at workFull Service BBQFull Service BBQ

– Photos © HSP Media LLC

Featured products, services and/or travel arrangements may have been complimentary in part or in full; this affords the research opportunity but does not sway opinion.

HopeP_144Hope S. Philbrick is founder and editor-in-chief of Getaways for Grownups. Her work has appeared in dozens of publications nationwide. She’s reviewed restaurants for several Atlanta-based newspapers and magazines for more than 10 years. When not writing, she can usually be found on the road or savoring something tasty.


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