It’s a fact, plain and simple, that the barbecue scene in Rhode Island is quite small. It’s not for lack of demand, there are just some things that take priority when it comes to the Ocean State palate: oysters on the half shell, lobster, clam cakes and chowder. That being said, there are few who would turn their nose up at smoky, slow cooked spare ribs, and the folks over at Billy Hill’s Roadhouse and Preppy Pig BBQ are capitalizing on that.
Billy Hill’s Roadhouse runs the gamut of American barbecue traditions. From the outdoor fire pit and patio near the grounds where anyone can play horseshoes and corn hole, to the airy indoor space complete with locally made cowboy hat lamps over the bar, Billy’s has a roadhouse feel in the rural backdrop of Richmond.
Pulling inspiration from Memphis and Texas barbecue, they slow cook all of their meats, some up to 24 hours, in their Southern Pride smoker. “We offer a variety of barbecued meats and cuts, and sauces that reflect flavors from across the country,” says Jen Procaccianti, owner of Billy Hill’s Roadhouse. “You can choose and try any combination right at your table.”
The combination she hands-down recommends is the Combo Platter, where diners get to sample three barbecued meats (think pulled pork, fall-off-the-bone baby back ribs and brisket). Pair it with fresh cornbread and mashed potatoes with Southern-style gravy for a barbecue match made in heaven.
It may seem a bit unorthodox, but Billy’s also offers Tex-Mex selections. “We started with taco specials, piled with our pulled pork and pulled chicken, and kept going from there,” Jen says. “Warm tortillas and cheese lend themselves perfectly to barbecue.”
They also host community events throughout the year. This month they’re throwing an Oktoberfest celebration on October 15 from 2-6pm. In addition to their roadhouse offerings, expect grilled bratwurst, spiked cider, warm pretzels and pumpkin painting.
Billy Hill's Roadhouse
1219 Main Street, Richmond.
Preppy Pig BBQ began as a catering company in 2010 and has officially opened two brick-and-mortar locations, one in Warren and the other right here in Jamestown. All of the food is made on-site, from the meats to the sauces and even the sides (like their pickles). The meat is seasoned and smoked, then sliced to order to keep it from getting dried out.
According to them, you’ve got to try the Brisket – tender beef with a Texas-inspired dry rub that gives it a smoky flavor. They even make their own sausages (available in mild or spicy) from the trimmings and leftover bits of the prime cuts of meat. Pair it with their homemade sides like the rich and creamy Baked Mac and Cheese or Honey Jalapeño Cornbread to round out your preppy meal.
Preppy Pig BBQ
35 Narragansett Avenue, Jamestown.