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Hours
| Friday | 10:30 AM–10 PM |
| Saturday | 10:30 AM–10 PM |
| Sunday | 10:30 AM–9 PM |
| Monday | 10:30 AM–9 PM |
| Tuesday | 10:30 AM–9 PM |
| Wednesday | 10:30 AM–9 PM |
| Thursday | 10:30 AM–9 PM |
Address and Contact Information
Address: 25000 S 206th St, Queen Creek, AZ 85142
Phone: (480) 659-5428
Website: https://caldwellcountybbq.com/
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Related Web Results
Caldwell County BBQ – Gilbert, AZ
Queen Creek, AZ. 85142. 8315 W Washington St. Peoria, AZ. 85345. Coming Soon … BBQ at Pecan Lake. (480)-813-3727 Mexi-Q. (480)-822-0047 Catering. (480)-275 …
Caldwell County BBQ (@caldwellcountybbq) · Gilbert, AZ – Instagram
… AZ 85345 2500 S. 206th St. Queen Creek, Arizona Inside Pecan Lake Entertainment 18324 E. Nunneley Rd, Gilbert, Arizona 546 N. Gilbert Rd, Gilbert …
03 Caldwell County BBQ at Pecan Lake BBQ at Pecan Lake | Toast
Texas BBQ with an Arizona twist. Location. 25000 S 206th st, Queen Creek, AZ 85142. Directions. Similar restaurants in your area. scroll left scroll right.
Reviews
Shari Smith
My husband and I stopped in to get a family meal. We ordered the brisket the pulled pork and some turkey. First with the good the pulled pork is the best I’ve ever had including my own. The turkey was also good although we did get an end piece that actually tasted a little off. Finally the brisket which should have been the star of the meal was horrible. It was from the moist side. None of the huge amount of fat was trimmed off. Therefore half of it was pretty much thrown in the trash. I have not
been to another barbecue restaurant that serves the fat. We were not given a choice for the flat or the moist end. Finally, they gave us one 4 inch container of barbecue sauce that was only half full. Luckily I was paying attention and opened up the meat before we left and added more from the tables. I can’t imagine that they can sell that brisket for $37 a pound and feel good about hitting half fat.
… morebeen to another barbecue restaurant that serves the fat. We were not given a choice for the flat or the moist end. Finally, they gave us one 4 inch container of barbecue sauce that was only half full. Luckily I was paying attention and opened up the meat before we left and added more from the tables. I can’t imagine that they can sell that brisket for $37 a pound and feel good about hitting half fat.
John Johnson
I tried a sample of their brisket at an event, and it was pretty good. Imagine my surprise when I get two slices that are completely dry with the texture and flavor of canned tuna. It looks almost as if it’s been sitting out all day under a hot lamp. Based on the sample that I’d previously tried as well as their reviews, they are entirely capable of delivering quality meat, but to give this to a paying customer for $37/lb is nothing short of a scam. I would never trust this business again, and I’m honestly annoyed that I gave them a single penny of my money.
… moreRandy Torres
This place is located at Pecan Lake in Queen Creek. Pecan Lake is a entertainment area for families. You can eat indoors our outside on picnic table. Our group had one smoked turkey salad and 3 pulled pork sandwiches. All were excellent. This is a must stop if you like BBQ and a fun place to have fun or watch a ballgame on the giant TV neverby
… moreChristopher Taylor
Food was fine, MacnCheese was killer. Be VERY careful about your ordering. I spent $75 on two meals, they weigh your serving size and at the end they ask if you want more.
You’ll be lead to believe this is a “nice gesture”, so you say yes, then the bill arrives and I was a truly shocked and terrified. $75 dollars for two trays with a side each is outrageous. I was so furious I didn’t want to blow up on the regular staff member. This ain’t their fault however it’s a clever tactic to get more money and I felt taken advantage of. Safe to say I’ll never return to any of their location ever again.
Good luck out there!
… moreYou’ll be lead to believe this is a “nice gesture”, so you say yes, then the bill arrives and I was a truly shocked and terrified. $75 dollars for two trays with a side each is outrageous. I was so furious I didn’t want to blow up on the regular staff member. This ain’t their fault however it’s a clever tactic to get more money and I felt taken advantage of. Safe to say I’ll never return to any of their location ever again.
Good luck out there!
Rebecca Banghart
It was our first time coming here and we will be back! We were serviced well and all the employees were kind! Made my boyfriend feel he was back in Texas. Cooper talked to us during the end of our visit and made sure everything was great. I love the environment and how peaceful it feels. The food was delicious, the best barbecue I’ve had in a very long time. Thank you for your service and your time.
… moreJ VanB
Everyone was super friendly, the line (which was small already) goes super fast.
The girl was nice enough to give us the fresh Mac & cheese (on her own, unprompted) after we got the last few scoops from the older batch.
The food was amazing! The jalapeño cheddar sausage was great. Perfect snap! The Mac & cheese was also delicious.
Definitely worth coming!
… moreThe girl was nice enough to give us the fresh Mac & cheese (on her own, unprompted) after we got the last few scoops from the older batch.
The food was amazing! The jalapeño cheddar sausage was great. Perfect snap! The Mac & cheese was also delicious.
Definitely worth coming!
Marissa Magallanes
Best BBQ hands down! We went to the Peoria location a couple weeks back and now we are at the Pecan Lake location. Austin took good care of us at both spots, he was very helpful and made suggestions on what to try! You will be coming back for more. Don’t forget to try the desserts. Pecan pie is a dream!
… moreBrian Gray
This is my 2nd time eating at a Caldwell County BBQ location. This one is all about the taste of the food and entertainment! They are in the Pecons entertainment park.
I think I will return for date night and maybe try the go certs and the assisted climbing!
I have to reel this in a bit and get back to the great food. They have a full bar, plenty of outside seating. Check out the photos and let me know what you think when you check it out!
This is my 3rd visit now and it just keeps getting better! I you love BBQ show up and enjoy!!!
… moreI think I will return for date night and maybe try the go certs and the assisted climbing!
I have to reel this in a bit and get back to the great food. They have a full bar, plenty of outside seating. Check out the photos and let me know what you think when you check it out!
This is my 3rd visit now and it just keeps getting better! I you love BBQ show up and enjoy!!!
Steven Lockhart
Look, I’ve eaten my way through dive joints from San Diego to San Antonio, Memphis to Biloxi, chased the perfect bite down rabbit holes that would make Alice jealous, and I can tell you this: real barbecue—the kind that matters, the kind that haunts your dreams—it’s not about the Instagram-worthy plating or the Edison bulb ambiance. It’s about time. It’s about patience. It’s about some obsessive lunatic who gets up at 3 AM to tend fires like a medieval monk tending to sacred flames.
At Caldwell County BBQ, tucked away in Gilbert like some beautiful secret, they get it. Fourteen hours. That’s how long they let their brisket commune with smoke at a steady 250 degrees. Fourteen hours of transformation, of tough connective tissue surrendering to time and heat, of fat rendering down into liquid gold that bastes the meat from within. This isn’t fast food. This isn’t convenience. This is alchemy.
The dry rub—Christ, the dry rub—they don’t mess around here. It’s applied with the kind of generous abandon that suggests confidence, maybe even arrogance. And why not? When you’ve got meat this good, when you understand the fundamentals this deeply, you can afford to be bold. The exterior develops this beautiful, almost obsidian bark that gives way with the gentlest pressure to reveal meat so tender it practically falls apart at the suggestion of a fork.
For sixty bucks, you can feed a family of four. Ribs, brisket, sausage—the holy trinity plus whatever else catches your eye. In a world where everything’s gotten precious and overpriced, where “artisanal” has become code for “we’re going to charge you thirty dollars for a sandwich,” this feels like finding a twenty-dollar bill in an old jacket pocket.
I’ve been around. I’ve judged barbecue on national television, eaten at joints that people make pilgrimages to visit. But here’s the thing about great food: it doesn’t need a pedigree. It doesn’t need a story about fourth-generation pitmasters or secret family recipes. It just needs to be honest. It needs to be good.
Caldwell County BBQ is honest. It’s good. It’s the kind of place that reminds you why you fell in love with food in the first place—not because someone told you it was special, but because your taste buds are sending urgent telegrams to your brain saying, “Pay attention. This matters.”
Go. Eat. Thank me later.
★★★★★
… moreAt Caldwell County BBQ, tucked away in Gilbert like some beautiful secret, they get it. Fourteen hours. That’s how long they let their brisket commune with smoke at a steady 250 degrees. Fourteen hours of transformation, of tough connective tissue surrendering to time and heat, of fat rendering down into liquid gold that bastes the meat from within. This isn’t fast food. This isn’t convenience. This is alchemy.
The dry rub—Christ, the dry rub—they don’t mess around here. It’s applied with the kind of generous abandon that suggests confidence, maybe even arrogance. And why not? When you’ve got meat this good, when you understand the fundamentals this deeply, you can afford to be bold. The exterior develops this beautiful, almost obsidian bark that gives way with the gentlest pressure to reveal meat so tender it practically falls apart at the suggestion of a fork.
For sixty bucks, you can feed a family of four. Ribs, brisket, sausage—the holy trinity plus whatever else catches your eye. In a world where everything’s gotten precious and overpriced, where “artisanal” has become code for “we’re going to charge you thirty dollars for a sandwich,” this feels like finding a twenty-dollar bill in an old jacket pocket.
I’ve been around. I’ve judged barbecue on national television, eaten at joints that people make pilgrimages to visit. But here’s the thing about great food: it doesn’t need a pedigree. It doesn’t need a story about fourth-generation pitmasters or secret family recipes. It just needs to be honest. It needs to be good.
Caldwell County BBQ is honest. It’s good. It’s the kind of place that reminds you why you fell in love with food in the first place—not because someone told you it was special, but because your taste buds are sending urgent telegrams to your brain saying, “Pay attention. This matters.”
Go. Eat. Thank me later.
★★★★★
Breana Marendish
Worth every penny, we always do the family deal and we usually leave with leftovers! Make sure to try all the sauces! The coleslaw and the corn casserole are family favorites. Every employee is so kind and welcoming, they show great customer service! Oh and the pickles are SO good!
… more