After serving as a meat market for over 40 years, Terry Sullivan turned the building at 301 S Mill Street into his 14th restaurant, a barbecue spot where he uses traditional pit smoking to prepare some of the most delicious and tender barbecue you'll get around these parts.
Everything at Sullivan BBQ is homemade, from the sides to the desserts. In fact, Terry's 85-year-old mother makes all of their pecan pies from scratch using an old family recipe.
On the weekends, Sullivan BBQ is a hot spot with live music and all-you-can-eat catfish and ribs, as well as homemade rolls and cinnamon rolls.
You'll instantly be drawn to the warm and welcoming feeling of Sullivan BBQ, which is why they have customers coming back again and again.
Welcome to Foodie Friday DFW and welcome to Sullivan BBQ!