No Forks, No Rules: The Art of a BBQ Sandwich
Let’s get one thing straight: there are sandwiches, and then there are BBQ sandwiches. And at Chad’s, we don’t mess around with filler. Every sandwich we serve is a full-on flavor bomb—built to satisfy the hungriest mouths and the pickiest palates. There’s no right way to build a BBQ sandwich, but we’ve got some strong opinions (as always) on what makes a great one.
Step One: Start with Serious Meat
Pulled pork? A classic. Smoked low and slow until it practically falls apart in your hands (and yes, you will need napkins). Our pulled pork sandwich is a fan favorite because it hits all the right notes: smoky, tender, juicy, and just enough bark to let you know we mean business.
Or maybe you’re ready to take a trip down rye lane with our house-cured pastrami. Sliced thick and stacked high, it’s got that perfect balance of salty, peppery goodness. You want the real deli experience with a backyard BBQ soul? That’s the one.
Step Two: Don’t Sleep on the Sauce
We keep it simple at Chad’s, but we don’t skip flavor. Our sauces are built to complement, not overpower. A drizzle of our signature vinegar-based sauce on that pulled pork adds just the right zing. The Rachel gets its Thousand Island swagger, and the smoked turkey gets cozy with green goddess dressing. Mayo? Only if it’s got rosemary in it, like the BLT.
Step Three: Choose Your Sides (a.k.a. Side Kicks)
Look, you could eat a sandwich all on its own. But why would you? Coleslaw belongs in the sandwich just as much as it belongs beside it. Mac and cheese? Always a good idea. Fries, collards, cornbread—they all play supporting roles, but that doesn’t mean they’re forgettable.
Don’t forget a cold drink to wash it all down. We’ve got fresh-brewed iced tea, homemade lemonade, and a lineup of Maine Root sodas worth sipping. Feel like something stronger? We have a lineup of classic and craft beers on our menu.
The Lineup: Chad’s Signature Sandwiches
- Pulled Pork Sandwich: The undisputed king. Smoky, tender pork piled high on a soft roll, best with a splash of slaw or sauce (or both, you animal).
- The Burger: Is it a sandwich? Is it a burger? Does it matter? Ours is cold-smoked, served on a potato roll, and topped with bacon jam, arugula, tomato, and garlic mayo. It’s not trying to fit in—it’s too busy standing out.
- BLT Sandwich: A classic with a twist. Thick-cut bacon, lettuce, tomato, and rosemary mayo on toasted white bread. Crispy, salty, and never boring.
- Pastrami Sandwich: House-cured, stacked on seeded rye, and deeply flavorful. It’s bold, it’s briny, and it demands your respect.
- Smoked Turkey Sandwich: This one’s for the flavor lovers who still want to keep things a little light. Turkey, bacon, tomato, baby arugula, and green goddess dressing. It’s basically a salad, right? (Don’t answer that.)
- The Rachel: Think of it as the cooler cousin of a Reuben. Pastrami, Thousand Island dressing, Swiss cheese, and slaw, grilled between two slices of rye. It’s melty, messy, and totally worth it.
BBQ Sandwich Philosophy 101
A great BBQ sandwich isn’t just about stacking meat on bread. It’s about building layers of texture, balancing richness with brightness, and making sure every bite hits with something memorable. You want a little crunch, a little tang, and a whole lot of flavor.
We’re not here to tell you what belongs in your perfect BBQ sandwich. (Okay, maybe we are.) But we will say this: if it doesn’t leave a trail of sauce down your face, you’re doing it wrong.
Final Thoughts (a.k.a. Sandwich Wisdom)
A great BBQ sandwich isn’t just about stacking meat on bread. It’s about building layers of texture, balancing richness with brightness, and making sure every bite hits with something memorable. You want a little crunch, a little tang, and a whole lot of flavor.
At Chad’s, our sandwiches aren’t just menu fillers. They’re the main event. They’re what happens when you care about every step—from the smoke to the sauce to the sandwich name itself.
So whether you’re a pulled pork purist, a pastrami disciple, or someone who just wants an excuse to eat bacon jam on a Wednesday, we’ve got something for you. Come in hungry. Leave happy. And maybe grab a few extra napkins.
Want to learn more about bringing Chad’s to your next party (or just the back porch)? Check out our recent blog on BBQ and Boating: The Best Foods to Take on the Water for more ways to eat well this summer.
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