Shotgun Willie's

My 5 favorite barbecue bites in 2025 so far

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Monk: It’s been a lighter year, barbecue-wise for me but I have managed to hit several big hitters across the southeast (including four restaurants on the Texas Monthly United States of Texas Barbecue list from Tennessee, Georgia, South Carolina, and North Carolina). I’m looking at it as trying a few worthwhile places instead of a bunch of mediocre ones, and hopefully in the second half of the year I’ll get to a few more places to round out my list by the end of 2025.

In chronological order, here are the best things I have eaten from the first half of the year:

Smoked half chicken from Union Barbecue (review from 2024)

Last year, the carnitas from Union Barbecue was one of my favorite bites of the year (not to mention the brisket and the out-of-this-world Big Deborah oatmeal cream pie). On a subsequent stop in January I tried the smoked half chicken topped with white sauce, salsa macha, and cilantro for a change of pace and found it to be a nice, lighter alternative to the heavier meats.

Pork from Shotgun Willie’s (review)

Shotgun Willie’s outside Nashville did a lot of good things fairly well – brisket, sausage, Brunswick stew – but their pork shoulder dusted with pork rub was my pick of the platter.

Smoked brisket burger from Dampf Good BBQ (review)

While there was a lot to like at Dampf Good BBQ earlier this year, the smoked brisket burger took the cake over the brisket, ribs, and sausage. So much so that I forgot to take photos of it until I had taken a few bites of the delicious burger made from smoked brisket trimmings and topped with cheese, pickles, and mayo on a potato bun. It was a special on that day, but be on the look out if you are checking them out in Cary.

Beef cheek from Owens & Hull (review)

I live by a simple rule: if I see beef cheeks on the menu, I’m going to buy it. Maybe I’ve been lucky but the two places I’ve tried – Palmira Barbecue in Charleston and Owens & Hull in Smyrna – have put out some seriously tasty renditions that are must orders at their respective restaurants.

Chopped pork with crispy skins from City Limits Barbeque (review)

Robbie Robinson mixes in pork belly with his whole pork shoulders and then chops in some crispy skin to finish it off. It’s going to take a lot to knock this sandwich from the West Columbia restaurant off its perch as my favorite bite of barbecue in 2025. Honorable mentions to the barbecue hash and the sweet jalapeno pimento cheese.

Shotgun Willie’s Brings a Taste of Texas to East Nashville

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Name: Shotgun Willie’s
Date: 1/25/25
Address: 1500 Gallatin Pike S Suite 104, Madison, TN 37115
Order: “Tennessee style” pulled pork plate with dill pickled potato salad and honey poppy seed slaw plus a half pound of brisket and a beef sausage link (link to menu)
Pricing: $$$

Monk: Shotgun Willie’s opened up during the early days of the pandemic in 2020 and Speedy tried it in October of that year when the indoor seating was still restricted. He liked it enough, particularly the pulled pork and ribs over the brisket. In his Nashville rankings of 2020, he ranked it his fifth favorite barbecue joint in Nashville.

The Monkette’s gymnastics meet was taking place not too far away at the Gaylord Opryland, so we made an 8 minute drive on a Saturday morning and arrived shortly after their 11 o’clock opening. This location is actually not the same on that Speedy visited but its just a short 1.3 miles east across I-31E in the nearby town of Madison. It sits at the end of what looks to be a newer building sitting at the front of an older shopping center housing a former K-Mart-turned-bowling alley which is also a concert venue (I actually went to see The Get Up Kids that night with Speedy, in fact). According to the website, “[t]he new SGWBBQ is about 4x larger than its original location, with more smokers, more parking, plenty more chairs and the one thing he’s been wishing for since 2020… a mechanical bull!” I will note that the bull wasn’t operational at the time of this visit.

After I commiserated over the current form of Manchester United with the meat slicer who I believe to be the owner Bill, I went to work ordering food for my in-laws, my kids, my wife, and me. Bill kindly guided me towards the pulled pork plate when I started to order the pork and brisket by the pound, added a link, and then added sides after the fact, which saved me a little money. The kindness of Bill and his staff seemed to be a constant from the sounds of Speedy’s visit a little over 4 years ago.

Starting with the brisket as Speedy did, I was offered a choice of fatty or lean (going with fatty). Personally, I would have preferred a slightly thinner slice and one without a big vein of fat through it (though of course the latter could not be helped). It did have a nice peppery crust and on the whole wasn’t overly salty. The plate came with pickled onions and pickles and a slice of white bread so I did not hesitate in making a fold over for a few bites.

The pulled pork wasn’t dusted as aggressively as it was in Speedy’s photos and I found it to have good flavor. I shared my portion with both Monkettes (who got the queso mac and cheese as their entrees), and it was a hit with my girls.

Bill recommended the beef link (he prefers beef over pork in links), and boy he did not steer me wrong. The link (which is premade from Kiolbassa in San Antonio) had a nice snap and great beefy flavor.

Staying true to form, the sides of potato salad and cole slaw were above average. I tried a few bites of Mrs. Monk’s Brunswick stew, which she loved and I just couldn’t disagree. You can even get a Lone Star for your beer. So far, no real misses from Shotgun Willie’s.

It seems as if I’m not the only one who thinks highly of Shotgun Willie’s, as last year they were named one of the top 50 Texas barbecue joints outside the state by Texas Monthly Magazine. I’ll have to convince Speedy to check it out again and see if he’s in agreement but for me it’s among the very best barbecue joint that I’ve tasted in Nashville.

Speedy: After Monk told me about his solid experience, I decided I needed to give Shotgun Willie’s another try a few weeks later to see if it would move up the Nashville rankings (current #1: Bringles Smoking Oasis). I had a similar order to Monk, with the pulled pork sammie, brisket, and beef sausage. Like Monk, I enjoyed all, but did not find any one meat life-changing (though the cornbread muffin approached that distinction).

I enjoyed the pulled pork sandwich most, due to the heaping portion of pork that had just been pulled off the shoulder, and the good, hearty bread. The brisket and beef sausage both had really good flavor, but I agree with Monk that the brisket would be better sliced thinner, and I thought the sausage was a tad on the greasy side. Rereading my original review, I wish I had ordered a half rack of ribs, which I’ll have to save for next time.

Monk: Thanks for checking in, Speedy. This sounds like a good occasion for a refreshed Nashville Top 5. What say ye?

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 4 hogs
Pork – 4 hogs
Sausage – 4 hogs
Sides – 4 hogs
Overall – 4 hogs

The Five Best Barbecue Joints in Nashville – December 2020

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Speedy: When you think barbecue in Tennessee, your mind naturally goes to Memphis. While that city has a much richer barbecue history, Nashville is no slouch. After living in Music City for 3 years, I felt like it was time to put together the Nashville top 5. So, without further adieu, here are my top 5 favorite ‘cue joints to visit in Nashville:

5. Shotgun Willie’s (review)

New to the Nashville scene, Shotgun Willie’s is a Texas style joint that does everything well, but didn’t blow me away with anything in particular. Still, a very solid meal in a place where good brisket is hard to come by.  4000 Gallatin Pike Suite B, Nashville, TN 37216 sgwbbq.com

4. Peg Leg Porker (review)

One of the more well known Nashville spots, owner Carey Bringle is known on both the competition and television circuit. For my money, these are the best ribs in town. 903 Gleaves St, Nashville, TN 37203 peglegporker.com

3. Jack’s Bar-B-Que (review)

The true Nashville OG, no get no frills when you visit Jack’s, but you do get a damn good barbecue meal. This North Carolina boy considers this to be the best pork in town. Multiple locations jacksbarbque.com

2. Martin’s Bar-B-Que Joint (review)

A year ago, I would’ve pegged Martin’s number one for sure, but as they’ve expanded, I’ve noted some inconsistency. Still, all the meats are good to great, the sides are top notch, and the atmosphere (especially at the downtown location) can’t be beat. A must visit in Nashville. Multiple locations martinsbbqjoint.com

1. The Oak Texas BBQ (review)

I had my first experience with The Oak earlier this year, and have made a point to find their tasty food truck two more times. Each meat I’ve had has been extremely good, including the best brisket I’ve had in Tennessee. Trust me when I say this is one food truck that’s worth seeking out. Food truck facebook.com/theoaktxbbq

Shotgun Willie’s – Nashville, TN

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Name: Shotgun Willie’s
Date: 10/14/20
Address: 4000 Gallatin Pike Suite B, Nashville, TN 37216
Order: Half rack of ribs, ¼ lb brisket, ¼ lb pulled pork and a Big Red (link to menu)
Pricing: $$$

Speedy: Shotgun Willie’s is a Texas style barbecue joint that opened up early during the quarantine. I had been hearing really good things about it, so was pumped to finally get a chance to sample the goods. 

I walked in early during lunch on a Wednesday (Shotgun Willie’s is only open Wed-Sun, 11-3) and was greeted by a Texas style meat-counter, which included a meat warmer, meat scale, and kept-warm sides. There were no tables inside however there were a few picnic tables outside; I’m not sure if that’s the long term plan or specific to Covid. 

I walked up to the slicer and placed my order – trying to sample as much meat as possible. The staff at Shotgun Willie’s couldn’t have been nicer (I think it was owner Bill slicing for me). Other than a lack of trays and butcher paper, it definitely felt like a Texas joint. 

Being a Texas joint, of course I started with the brisket. My quarter pound included three small slices of fatty brisket (I wasn’t asked), which had a nice bark and visible pepper seasoning. I’m on record as generally either loving or hating brisket, with rarely in-between, but this brisket defied that a little bit. The brisket was well cooked and moist, but the seasoning was not quite on point for me. Overall, it was good but not in the same league of some of the best. Still, I would order it again, though I would ask for a leaner cut next time.

Monk: I can’t believe we’ve found a “meh” brisket for Speedy! I’m also a bit surprised that they didn’t ask you for a preference of fatty, lean, or both based on your description of the place as a Texas joint. At least you know for next time.

Speedy: The pulled pork was also cooked well and moist with a nice bark. After pulling, a little finishing powder was sprinkled on, which enhanced the flavor. However, I have noticed one thing with Texas style pulled pork. Generally, the pork is pulled right in front of you. While that ensures freshness, I think it also increases the amount of grease in the pulled pork. Pulling (or preferably, chopping) the pork in advance of the order allows some of the grease to drain out. I also have a theory that cooking pork on the Texas style offset smokers does not render all the fat out quite as well. So while this pork had really good flavor, it was a little greasier than I would like. 

Monk: Hmm, I think that could make sense. Chopping ahead of time certainly allows juices/grease to flow out onto the board. If you are pulling or chopping fresh, those juices have simply been circulating within the cut of meat.

As far as the offset smokers, I’m not sure but perhaps you are onto something. Classic NC joints smoke the pork over direct heat (albeit a few feet above the coals) so the fat renders out and then drizzles onto the coals and enhances the flavor. The indirect heat from the offset may not allow for this. And while not an offset, I’ve noticed that the pork from certain joints with rotisserie wood smokers can be greasy sometimes, particularly in takeout. Again, not direct heat, but perhaps a similar principle applies. Maybe a reader more versed in thermodynamics can correct us here.

Speedy: Stop me if you’ve heard this before, but the ribs were cooked nearly perfectly and had good smoke, but to me, needed some additional seasoning beyond salt and pepper. Still, they were above average and enjoyable.

Monk: But what about the Big Red, Speedy!?!?!

Rudy: …Big Red is THE WORST!!!!

Monk: Remind me, was this your first? And, much like Rudy, did it make you wish you were drinking a Cheerwine instead?

Speedy: Calm down, Monk. This is a barbecue blog, not an obscure soft drink blog. 

Overall, Shotgun Willie’s is a good addition to the Nashville barbecue scene. It’s definitely got a different look and feel, and shows off Texas style barbecue nicely. It is not an elite Texas style joint, but it’s very solid, and I’ll definitely be back.

Ratings:
Atmosphere/Ambiance – 3 hogs
Brisket – 3 hogs
Pork – 3.5 hogs
Ribs – 3.5 hogs
Overall – 3.5 hogs