Who We Are

Lockhart’s BBQ was started out of a desire to bring the warmth of southern BBQ, as enjoyed by the owners Drew and Rick, to the Detroit metropolitan area. With vast experience in the “comfort food” restaurant niche via his successful brew pub restaurants, Drew began to organize short trips to BBQ destinations in the south, mostly due to our inability to locate any authentic southern style BBQ restaurants in the greater Detroit area. These trips occurred in Memphis, Kansas City, Austin, and other small town Texas locations. We discussed common themes in our favorite locations, going beyond the quality of the food and variety of menu. What we found was that there was something great about BBQ from all over the country. Pulled pork in Memphis, ribs in KC, brisket from Texas, etc. When we returned home and began cooking for ourselves and our friends, we would often get asked what style of BBQ we were preparing.
Inevitably it became “Detroit Style” which to us was a bit of all the good stuff from all the great BBQ places.

Why “Lockhart’s” BBQ? The one town we would always try to make it to when we visited BBQ locations was Lockhart, TX. This small town of approximately 15,000 people has been designated the BBQ capital of Texas. They host 4 world-class BBQ restaurants and maintain a pride and love of BBQ rarely found in other areas. While we will always be Detroit Style BBQ, the tradition of great BBQ and just plain coolness is what we will try to bring to Lockhart’s BBQ in Royal Oak, MI.

How We BBQ

What is BBQ to us?

For most people it is simply firing up the grill until red hot, and cooking some meat on it. This is very good for an end of the day summertime meal, but we believe our style, similar to Texas style BBQ, goes beyond average BBQ. Our approach is to instill flavor and tenderness that will never be achieved using typical grilling methods. Smoking meat over a low wood-based fire using select and prepared cuts of beef and pork achieves far superior flavor and tenderness.

What is “Detroit Sytle” BBQ?

We believe that SE Michigan and the greater Detroit area is a melting pot for cooking styles. We like beef brisket done Texas style, ribs doneThe following items represent the differentiating factors to us. We believe our unique components help define, DETROIT BBQ :

Seasoning or “Rubbing”

After starting with superior quality beef, pork or chicken, seasoning or “rubbing” the meat prior to the BBQ is a key component to perfecting flavor. Through our experiences, we have discovered the key mixes to creating dry rub recipes for the different cuts of meat. Blending with the cut of meat, the pre-seasoning process and waiting period, accentuates the meat through the cooking process.

Temperature / Cooking Process

Once the meat is seasoned, the next key to accomplishing our flavor profiles is temperature and indirect heat. With traditional BBQ, the rule is low and slow. The low temperature allows the meat to cook to a well done state without losing its moisture or becoming tough. Patience pays off in the flavor profiles, because of the low temperatures involved. We have researched and located the best slow cook smoker manufacturer around. Temperature stabilization, internal flow, and slow burning functionality all bode well for giving us the best smoked products we can possibly have.

Fuel/Wood

Now that the temperature is correct, the appropriate wood to burn has to be located and used. Hardwood is the preference and we have determined that locally grown ash and hickory will be our primary smoking material for creating the perfect balance of flavoring and cooking smoke.

Sauce

There are many theories on sauce with BBQ. We will not employ the usage of sauce or mops while cooking. We view the sauce as a compliment to great BBQ, so the sauce will be served along side the BBQ meat, as a side element, if desired. There will always be a selection of 4 or more sauces available.

Sides

Great side dishes are always a memorable added feature to the main BBQ meat entrees. Often, people will discuss the side dishes as the greater feature of the meal, such as deviled eggs, beans, macaroni and cheese, fried okra and other southern favorites. All items add the extra elements of “comfort’ that signify a great BBQ meal or event. Lockhart’s will have a wide array of favorite sides as gathered and located in our many trips of discovery.

Eating BBQ

Eat with your hands. Wash. Repeat.

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  • Lockhart's BBQ (8/27/2014 1:14 PM) - Tonight is MI Craft Beer Night at Lockhart's BBQ.

    Our entire draft board of twelve Michigan craft brews are $4 each from 6 p.m. til close


    Lockhart's BBQ (8/27/2014 9:44 AM) - Today's lunch special is The Pulled Rib Sammy. Smoked pork ribs pulled off the bone and tossed in a sweet BBQ sauce and topped with provolone cheese piled on our sweet roll. Served with one side for $9.99

    Jason Moras (8/27/2014 9:53 AM) - WHat are the Wed night MI beer specials? Trying to figue out where im going tonight!

    Lockhart's BBQ (8/26/2014 10:21 AM) - Todays special has thin sliced smokey brisket, a fried egg & fried
    onion straws on a grilled sweet roll with 1 side for $9.99.


    Lockhart's BBQ (8/25/2014 9:56 AM) - Today for lunch we have our Pork Diablo Sammy. Smoked pork topped with provolone cheese, fried jalapenos and spicy aioli. Comes with one side for $9.99!

    Lockhart's BBQ (8/25/2014 9:44 AM) - Todays special is our Diablo Pork sammie. Comes with 1 side for $9.99.

    Lockhart's BBQ (8/27/2014 9:56 PM) - Hi BBQ friends! Lockhart's BBQ is happy to announce our plans for a remodel in Royal Oak! We are expanding our current location by opening up the basement below the restaurant. You might have heard some noise downstairs as renovations are under way. Remodel includes a grand staircase, huge bar and a private room with it's own bar that will seat up to 50 people. The downstairs will be open on a regular basis as part of our normal operation but it will also be available for private rental. Unfortunately, we will have to close for a bit to get the job done. We will be closing Tues September 2 for approximately 10 days to get the heavy work completed. We expect to unveil the complete remodel in October. We hope you like the new expansion!

    Lockhart's BBQ (8/26/2014 4:51 PM) - Congrats to Team Lockharts! 5th brisket, 7th robs and a 6th place
    overall finish out of 39 teams at the Birch Run Blues, Brews & BBQ contest.
    Way to go team!


    Lockhart's BBQ (8/23/2014 4:50 PM) - Join us Sunday for brunch 10-2pm.

    Lockhart's BBQ (8/22/2014 9:55 AM) - Come join your favorite BBQ crew for lunch.
    On this Beautiful Friday our special is a Hawaiian Salmon Sammy.
    Smoked salmon topped with a sweet and spicy pineapple slaw, comes with one side for $9.99


    Michigan Microbrews Currently On Tap


    Cranker's Coconut Porter

    Dark Horse Crooked Tree IPA

    Dark Horse Fore Smoked Stout

    Dark Horse Reserve Black

    Dark Horse Sapient Ale

    Founders All Day IPA

    Frankenmuth Hefeweizen

    Milking It Productions Sno

    Mt. Pleasant Brewing Co. Train Wreck Ale

    Perrin Double IPA

    Shorts Soft Parade

    Wolverine Premium Lager



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