I don't think so...
Meanwhile, aboard the USS Bad Betty....
Captains Log 4.23.18. Jenna, our Ole Hickory Smoker, has been burning a fire of apple and cherry wood all night cooking moist, tender brisket and pulled pork. The ribs and chicken are now on, and the air is filled with the sweet smell of smoked meats..... We are fully stocked and ready for the week ahead. The crew is in good spirits and anxious to see familiar faces, and to meet some new ones too. We are on a humanitarian mission t...o bring the best barbecue in Montana to the hungry citizens of this strange new land. And, if necessary, give them the meat sweats.........
Starting on Monday we have a full bounty of Barbecue available for our guests every day, while it lasts... tender smoked brisket, pulled pork, ribs, chicken, and Tri-Tip. With side options, including: Sinful Slaw, 'Tater Salad, Cheddar Cornbread, & Banana Puddin' on the mild end or Wicked Beans, Dirty Rice, & Jalapeno Cheddar Cornbread Muffins on the spicy side.
"Taco Second Day of the Week" is our weekly Tuesday custom. This week guests can choose between Tri-Tip Carne Asada or Pulled Chicken. Three street tacos with house-made pico de gallo, 4 Mexican cheese blend, onion & cilantro, and chipotle aioli along with your choice of 2 sides.
Kansas City Burnt Ends are only available on Wednesdays. 6 ounces of tender double smoked and soaked brisket burnt ends are piled on soft white bread to soak up the sauce. comes with 2 sides and a smile.
Thursday is Tri-Tip-Dip day, and now we also offer the Philly Beast on Thursdays. The Tri-Tip-Dip is 1/3# of tender Tri-Tip with sliced provolone, smoked peppers and onions, and au jus on a Park Avenue hoagie roll. Or go big with the Philly Beast: we start with a Park Avenue Bakery french roll and fill it with our house-made fungi mushroom & provolone cheese sauce. Then we pile in 1/2 pound of chopped brisket or Tri-Tip topped with Bad Betty's Barbecue Sauce add some smoked peppers and onions then finish with your choice of sliced sausage.
We will cap off the week on Friday with a crowd favorite, a Burger that needs no introduction, but it likes to say "Hey! I'm a Fungi!". 1/3# ground beef made into a cup, filled with a mushroom provolone cheese sauce, topped with ground beef, wrapped in bacon, smoked, served on a toasted french hamburger bun and then smothered with more of the mushroom provolone sauce. We always make a double batch of the Fungi burgers, because they always go fast! Get here early to claim yours, and as always..... 1 per person, no call ins, no holds, no kidding
Our hours are:
Mon: 10:30 - 3:00
Tues - Friday: 10:30 - 7:00
If you need to feed a group of 10 or more, it is recommended that you call 24 hours in advance to gaurantee we will have what you need set aside.
Bad Betty's Barbecue
812 Front Street
Once again, Bad Betty's Barbecue finds itself in some very good company!
Hope to see you boys out there Brad & Randy's 50 states of BBQ!