Bassett Original Memphis Barbecue
Bassett Original Memphis Barbecue has a varied menu that will please barbecue lovers from all over. It has delicious beef and pork ribs with burnt ends, pulled pork sandwiches, brisket, chicken, side dishes and desserts. The restaurant also offers sandwiches, salads, wraps, and wings. The prices are reasonable and the restaurant is family oriented. Kids will enjoy the menu.
Bassett Original Memphis Barbecue
Located at 401 Route 38, West Suite B6,
Moorestown, NJ
(856) 235-8737
www.restaurantrow.com/m_moreinfo.cfm?Code=253161
Wing King
Wing King is the fast-food option for barbecue in Moorestown. It offers a varied lunch and dinner menu. Chicken dinners include honey-dipped chicken, wings, and tenders, all available with a wide assortment of sauces. Some of the sauces include hot, barbecue, honey mustard, teriyaki, and sweet and sour. Buffalo and chicken tenders are a specialty, and come in six- to 60-piece servings. The restaurant offers great side dishes, appetizers, sandwiches and pizza.
Wing King
219 West Camden Ave., NJ
(856) 231-8700
www.wingking.com
Red Hot Blue Memphis Pit Barbecue
Red Hot Blue Memphis Pit Barbecue in nearby Cherry Hill, New Jersey, offers a great assortment of ribs, chicken, and beef. It offers wet, sweet, and dry ribs. A great assortment of barbecue sandwiches and appetizers are on the menu. "Smokin' platters" offer an assortment of smoked meats prepared on premises and great side dishes. A complete catering menu is available for 25 people or more . The restaurant has live music three times a week, with different bands playing blues and jazz.
Red Hot Blue Memphis Pit Barbecue
2175 Marlton Pike West,
Cherry Hill, NJ
(856) 665--7427
redhotanblue.com/aboutus.htm
Article Written By Joan Russell
Joan Russell has been a freelance writer for many years. She writes on variety of topics, including food, health, gardening, travel and education. She's written for the Christian Science Monitor, IGA Grocergram, Home Cooking, Atlantic Publishing and Duclinea Media. She has a B.A. in journalism/communications from the University of Bridgeport and an A.S in food service management from Naugatuck Valley Technical Community College.
