100+ Bar & Grill BBQ Restaurant Websites
Facebook Twitter Google + Bar and Grill restaurants have the most unique and tasty designs imaginable. And with the launch of new burger joints every year, there is a huge demand for quality websites. This gallery includes over a hundred screenshots from real barbecue / grill restaurant websites. You will find lots of inspiration for […]

Bar and Grill restaurants have the most unique and tasty designs imaginable. And with the launch of new burger joints every year, there is a huge demand for quality websites.

This gallery includes over a hundred screenshots from real barbecue / grill restaurant websites. You will find lots of inspiration for any project and maybe some creative ideas for your own barbecue.

Need a Bar & Grill site?

If you need a quick site for your bar and grill, our restaurant setup guide can help. It will teach you how to build your own restaurant website from scratch without any experience. It's easy enough for anyone to follow and it will also help you save a bit of zero.

4 Rivers smokehouse

four rivers smokehouse

Dinosaur BBQ

dinosaur barbecue

Smoke bones

sooty bone

Pecan Lodge

pecan lodge

The attic

the attic

Joe's Kansas City

joes kc barbecue

Sugarfire smokehouse

Black's BBQ

black barbecue

Hard barbecue eight

hard eight bbq

Hometown Bar B Que

barbecue hometown

Salt lick BBQ

salt lick barbecue

Texas jack's

barbecue texas jacks

BBQ Smoque

barbecue restaurant smoque

Oklahoma Joe's

oklahoma joes

Famous Dave's

famous dakes

Puckett's

pucketts

Fat Pete's

big fart barbecue

Old blue BBQ

old blue barbecue

Dreamland Bar-B-Que

barbecue in dreamland

Alamo BBQ

barbecue alamo

Herman's Ribhouse

Hermans Ribhouse

Buz and Neds

buz and neds

Earl barbecue

Earls barbecue

BBQ Tank House

tankhouse barbecue

Lucilles

lucilles smokehouse

BBQ KBQ

barbecue kbq

Hawaiian BBQ Ono

Hawaiian barbecue ono

The flying pig

the flying pig

Korean BBQ Tako

korean tako

Pork barrel

pork barrel barbecue

Mighty Quinns

mighty quinns

Korean barbecue Tozi

korean barbecue tozi

Capital Q

capital q barbecue

Rudolph's

Rudolphs

Luling Town Market

luling town

Mable BBQ

barbecue mables

Rack hut

barbecue rack

Rustler Rooste

rooste thieves

The shaved duck

shaved duck

Smoke and barrel

smoke and barrel

Not your ordinary restaurant

barbecue not ordinary

Warehouse grill

barbecue grill warehouse

Pitmaster's

pit masters alley barbecue

The Rub Club

the rubbing club

Bobby Q

bobby q

Smokey's barbecue and grill

Smokeys barbecue and grill

Joe's real barbecue

joes real barbecue

Pig's head

pig head

Brunswick

brunswick

Chicago BBQ

chicago barbecue

The BBQ Co

the barbecue company

Texas roadhouse

Texas roadhouse

Prospector

prospectors ny

Deep Run road house

deep roadhouse

Rosebud's

rosebud barbecue

Buckhorn Grill

buckhorn grill

Jon russel

jon russells barbecue

Big BBQ

big barbecue

Ronnie's

barbecue ronnies

Killen barbecue

Barbecue killens

Hill County

Hill County

Bogart smokehouse

bogarts smokehouse

Brock's BBQ

barbecue brocks

Epic smokehouse

epic smokehouse

Extra Billy

additional billys

BBQ Q

barbecue tail

Sonny's BBQ

barbecue sonnys

Smoke ring

smoke ring

Schoepf BBQ

barbecue schoepfs

Bone-licking BBQ

bone lick barbecue

Fox Bros.

fox bros

Ninety-nine

99 restaurant

Bubba barbecue

bubbas barbecue

Smokin 'Jones

smokin jones

DBA barbecue

barbecue dba

Heim BBQ & Catering

barbecue catering heim

Uncle Bubs

uncle bubs

Rub's Bckcountry Smokehouse

rubbing bbq somkehouse

Sweet auburn barbecue

sweet auburn barbecue

Lovies BBQ

bbq lovies

Bodacious BBQ

sturdy barbecue

County barbecue

county barbecue

Milt's barbecue

milk barbecue

Franklin barbecue

franklin barbecue

Pork BBQ

pork chop barbecue

Parker's BBQ

parkers barbecue

Wrigley

wrigley barbecue

Pork Shoppe

chicago pork store

Sandra Dee

sandra dees

Smalley's Caribbean

smalleys caribbean barbecue

Skylight Inn

skylight inn barbecue

Albany Railyard

Albany yard

Weber Grill

weber grill restaurant

BBQ Lutz

Lutz barbecue

Carl's BBQ

carls bbq

Barbecue

barbecue seal

Smithfields Chicken 'N Bar-BQ

smithfields chicken barbecue

Capp grid

grille capps

Rudy's barbecue

Rudys barbecue

Riscky's barbecue

barbecue risckys

Smoked Belly Barbecue

smoke belly bbq

Double J Smoker

doublej smokehouse

Ten Fifty BBQ

ten fifty barbecue

Blackwood BBQ

black wood barbecue

Ancient glory

old fashioned barbecue
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Author: Jaime Morrison

Jaime is a jr. designer interested in mobile UI / UX research and frontend web development with JavaScript frameworks. It covers general news and useful resources in the web design space.




Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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