Meat was cooked perfectly and quite delicious! Their desserts really stole the spotlight for me tho. That smoke pecan pie in the wrapper was to die for.

by Bearspoole

22 Comments

  1. TheWeisGuy

    Looks tasty but what happened to the days when bbq was a poor man’s food?

  2. ArizonaaT

    Little Miss BBQ is the best in Phoenix in my opinion, but it is a bit expensive. The smoked pecan pie is insanely good.

  3. Inevitable-Tune1398

    I fully expect the retail BBQ scene to start to implode next year — a combination of wholesale meat prices that continue to rise and too many newer joints with high rents and operating costs have flooded into the BBQ scene causing an over saturated market. Gone are the days that BBQ was a lesser known regional roadside choice that only mom and pops would serve – and was relatively affordable. The biggest factor will be demand destruction from rapidly escalating prices. Very few people will continue to fork out an average of $50 per pound for smoked meat.

  4. Adept_Fan_9587

    Good lawd that seems over priced. Southern Craft BBQ does their butcher block platter for $120 and it will feed 3-4 people.

  5. Necessary_helapeno45

    Damn that looks good! I wouldn’t drop $100 but that’s just the new norm.

  6. kimjong-healthy

    yep just go to honey bear – phoenix og, tennesse style

    same plate would be $60

  7. NeedMoneyForTires

    Little Miss is the best commercial BBQ in Phoenix.

    It is expensive. But it is good.

    Phoenix is not a BBQ destination.

    If you come to Phoenix looking for the best BBQ in America, you’re an idiot. If you’re visiting or live here and want good BBQ. Little Miss is it.

    Edit: the pecan pie is worth it. Fuck my life it’s worth it.

  8. Captainrexcody

    Little miss is the best in Phoenix

  9. Rough_Personality_95

    Not worth $100 but it looks good.

  10. The_Techiedude

    $100?!? For that?!? Are they F’in nuts?!? 😳

  11. No-Sweet8107

    I ordered bbq in Phoenix one time and it was a WTF experience, it was at that point I realized I wasn’t in Texas anymore. The brisket was baked, smothered in sweet baby rays and stuffed into a 6oz ramekin. It was then steamed flipped upside down and placed on the plate like it was some gourmet food.