Little Miss BBQ-University
Barbecue restaurant · Tovrea ·
Central Texas-style BBQ with fatty brisket and smoked pecan pie
Central Texas-style BBQ with fatty brisket and smoked pecan pie
"Scott and Bekke Holmes get Phoenix diners as close to Texas barbecue nirvana as you can get in the Copper State. They focus on simple, unadorned smoked meats. Butcher paper. White bread. No sauce needed, though the homemade mustard sauce is more than welcome. Scott welded his own smokers. He feeds them precise blends of woods, including oak and Arizona pecan. His brisket is renowned — tender and peppery, melting like a meat pudding. Other standouts include a juicy turkey, spicy sausage, pastrami (special), and beef short ribs (special). For dessert, don’t miss Bekke’s smoked pecan pie." - Chris Malloy
"A highly regarded Phoenix pitmaster making a rare trip to the festival, giving Chicago attendees a chance to taste an out-of-state barbecue style in a two-item booth format." - Ashok Selvam
"Scott Holmes’s indoor-outdoor barbecue joint by the airport stars Central Texas-style meats — simple but sublime — cooked low and slow on giant offset smokers Holmes designed himself. Naturally, beef is king here, whether it’s fatty brisket, short rib, or pastrami, but everything is worth trying over several visits, including homemade sausage links, creamy macaroni and cheese, and the smoked pecan pie. The larger satellite location on Seventh Street features an enclosed patio. Best for: Fall-apart brisket and proving great barbecue exists in Phoenix." - McConnell Quinn
"Head to the original University location of this Texas-style barbecue spot for some of the best pork ribs, sausage links, and brisket in Phoenix. Sure, you’ll likely have to stand in line before calling dibs on one of the outdoor picnic tables, but that’ll give you some time to sort out your game plan: sandwich or a plate? Pulled pork or ribs? When they’re on the menu, get the oversized beef ribs and try the pastrami brisket. And whatever you do, don’t skip the sides—we love the jalapeño cheddar grits, red potato salad, and ranch-style beans." - lauren topor
"Scott Holmes’s indoor-outdoor barbecue joint by the airport stars Central Texas-style meats — simple but sublime — cooked low and slow on giant offset smokers Holmes designed himself. Naturally, beef is king here, whether it’s fatty brisket, short rib, or pastrami, but everything is top-notch, including house-made sausage links, creamy mac and cheese, and smoked pecan pie. The larger satellite location on Seventh Street features an enclosed patio." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan