‘Q’ Southern BBQ & Catering
ranch or barbecue ranch
dressing.
The most difficult
decision here is choosing
a sauce, so we generally
try a few sauces at a time,
depending on our mood.
The old Kentucky Bourbon
and Kansas City Sweet are
wonderful, but there are
times when we go for the
BBQ AT ITS BEST
By Margaret Word Burnside and Aaron R. Fodiman
The beef brisket dinner at “Q” Southern BBQ & Catering is tender, juicy and
smoky, and is served with two sides including grilled corn, green beans and
Texas toast. The fresh baked skillet cookie will satisfy your sweet tooth.
South Carolina Gold or North Carolina
Vinegar. There is also a Texas Hot and
their original Tampa “Q”.
You can also buy choice meats by the
pound or order one of their catering packs
that are set up for groups of two, four, eight,
twelve or fifteen people. Chef Cameron
keeps the dessert selection simple with a
traditional apple cobbler, fresh baked skillet
cookie (chocolate or Snickerdoodle) and
a smashing, inventive three fried Oreos.
This casual dining restaurant is perfect for
anytime you want great barbecue without
unnecessary frills, the way it was meant
to be. 9
EDITOR’S NOTE: “Q” Southern BBQ &
Catering is located at 664 Main St. in Dunedin,
(727) 734-7277.
CUISINE
Dinners come with a choice of two
sides and Texas toast for $12 to $18. The
sides themselves are special treats, which
include everything from mac-n-cheese,
collard greens, grilled corn and bourbon
baked beans to Brunswick stew to name
a few. Sandwiches can be enhanced with
a $2 side item or two. There are five
specialty sandwiches, ranging from a BBQ
Impossible Burger with a veggie patty to
an adult grilled cheese with pulled pork
and Monterey Jack cheese between slices
of Texas toast. We love the Cacalacky with
North Carolina-style pulled pork topped
with tangy slaw. There are two salads – a
Dunedin chopped salad with ham, smoked
bacon and Jack cheese that is served with a
sweet Vidalia onion dressing; and a Cobb
lettuce bowl with grilled corn, hardboiled
eggs, Jack cheese and your choice of
chopped pork or chicken that comes with
JANUARY/FEBRUARY 2021 | TAMPA BAY MAGAZINE 147
Dunedin seems to have
a magnetic draw for
experienced chefs
with great ideas, so
homegrown Chef Cameron
Capri decided to open his
small batch barbecue spot
there. He lets the star of
the show be dry rubbed
meats that are smoked
slowly overnight to bring
out their flavors and guarantee freshness.
He offers regional styles and sauces, serving
his limited menu with good old-fashioned
Southern hospitality.
Not wanting anything too fancy, he
has set everything up for your choice of
in-house dining, open air patio dining or
packaged takeout options. At “Q” Southern
BBQ, you can call ahead or order online
every day of the week. He stays open late
on Friday and Saturday and on occasion,
even has live entertainment.
This is a family friendly place where
young ones who have their own children’s
menu will feel as comfortable as their elders.
The beef brisket, smoked chicken, St. Louisstyle
meaty ribs, pulled pork and tasty side
items and snacks are all great, but if you
are lucky, he may have some burnt ends
of brisket points still available. They sell
out quickly, as there are not a lot available.
GRAM