This Michigan BBQ Joint Covers Every Craving, From Fried Green Tomatoes To Piled High Hillbilly Fries
Cruising US 12 through the Irish Hills, your GPS is basically useless because your nose takes over the second that hickory-fueled haze hits the vents. Randy’s Original Roadside BBQ is a smoky, technicolor fever dream populated by quirky lawn art and the rhythmic thud of a cleaver meeting slow-cooked brisket.
The air is thick enough to chew, a heady perfume of rendered pork fat and tangy vinegar sauce that clings to your clothes like a delicious souvenir. You’ll hear the joyous, messy chorus of diners tackling “Hillbilly Fries” on sun-bleached picnic tables while the wind carries the sizzle of fried green tomatoes.
Satisfy your hunger at the most legendary roadside barbecue joint in Michigan, where authentic wood-smoked meats and massive portions define the ultimate Irish Hills road trip.
The vibe is direct, unpretentious, and gloriously messy. To avoid the “sold out” heartbreak and order like a local legend, follow these ten field-tested tips for navigating this roadside gem.
Start With Fried Green Tomatoes
The first clue that Randy’s Original Roadside BBQ understands true cravings arrives golden and audible. The Fried Green Tomatoes crackle under a perfectly seasoned cornmeal crust, offering a sharp, vine fresh twang that cuts right through the rich smoke lingering in the air.
Dipping them into the house ranch provides a cooling finish that inevitably nudges you toward another bite. It is the kind of starter that sets the tone fast.
Since the outdoor seating keeps things lively, especially with live music on weekends and the occasional classic car rolling by, there is never a rush, just appetite measured by paper boats and napkins. Be sure to order them while they are piping hot, as that specific crispness is at its peak the second they slide out of the window.
For a professional move, let a bite of tomato reset your palate between heavier meats. It makes the brisket bark taste even brighter, and it keeps each bite feeling fresh.
Respect The Brisket Bark
When the Brisket arrives, the edges are dark and proud, the kind of bark that speaks in whispers about patience and hardwood. You’ll taste the pepper, the deep smoke, and a gentle tug that quickly gives way to tender slices or chopped bites.
If someone at the counter mentions the crispy edges, listen to them. They are the prized gems of the smoker.
The restaurant’s history is written in reviews praising its consistency and texture, even when locals debate the merits of a chopped versus sliced prep. That honesty is part of the charm here, and it makes the place feel grounded.
It is always a good idea to ask for your sauce on the side so you can experience the meat’s integrity first. Then tune the sweetness or heat to your specific taste, and you will know what you actually prefer.
Since the lunch rush is no joke, calling ahead is a smart play if you’re driving from a few counties away. This Brisket is famous for a reason, and it often disappears before the sun sets.
Pulled Pork That Actually Pulls
Some pulled pork elsewhere collapses into a pile of indistinguishable strings. Here, the strands hold together gently, then separate with a simple fork tugging nod to the smoker.
The texture walks a fine line between juicy and structured. That means the buns can actually handle the load without surrendering to sogginess.
There is plenty of local lore about families making hour long detours just to bring a Pulled Pork sandwich home. Fans swear it is worth every mile, and the generous portioning certainly backs up that claim.
If you like a bit of crunch to balance the richness of the pork, ask for your slaw on the side. Make sure to grab extra napkins and a fork, as these sandwiches tend to overflow.
Chasing those fallen pieces of pork with a bit of cornbread is a ritual that resets the sweetness meter. It keeps you diving back in without feeling overwhelmed.
Hillbilly Fries, Piled High
Your eyes will probably widen the moment the Hillbilly Fries land on the table. It’s a literal mountain of fries, staying remarkably crisp under a heavy quilt of beans, slaw, cheese, and sauced meat.
Every forkful offers a different ratio of toppings. That is half the fun, especially when the heat from the sauce provides a gentle hum rather than a shout.
If you’re feeling adventurous, follow the lead of longtime regulars who swap out the standard base for Sweet Potato Fries. The fries stay surprisingly sturdy under the weight of the toppings, avoiding the tragic soggy fate of lesser loaded fries.
This dish is best served as a table anchor, allowing you to rotate bites with smoked chicken or brisket. If you are tackling this mountain solo, pace yourself and let the tang of the slaw brighten the heavier notes as you dig toward the bottom of the tray.
Ribs With Honest Bite Marks
When you look at Randy’s ribs, check for that telltale pink smoke ring first. These Ribs provide a clean bite, resisting just enough to leave a tidy imprint on the meat.
They are the polar opposite of those fall off the bone boiled versions. The dry rub leans savory, allowing the essence of the pork and the wood smoke to do the talking.
Real fire cooking means every day is a little different, but most days, they strike the perfect balance of tug and tenderness. If the timing allows, ask the staff which racks are coming off the smoker next.
That is how you catch that fresh from the fire magic. A tray of ribs paired with Baked Beans and slaw is a classic roadside vision.
Adding a side of cornbread sweetens the experience. And please, bring wet wipes if you’re on a road trip, keeping the sauce on the side helps preserve that bark texture until the very last bone is clean.
Mac And Cheese As A Soother
When the steam curls up from a side of Mac and Cheese, you know you’ve found the ultimate comfort. It is unapologetically creamy, with a cheese sheen that perfectly coats every elbow noodle.
In the context of a heavy BBQ meal, it functions like a palate blanket. It rounds off the sharp, smoky edges of the meats without muting their flavor.
Regulars rarely skip this side, often pairing it with the brisket or pulled chicken for a decadent duo. There’s a long standing chorus of praise for just how cheesy this version is, and it has earned its sidecar status on almost every order.
For a little extra lift, a crack of black pepper over the top works wonders. If you happen to have leftovers, seal them tight for the ride home.
This mac reheats beautifully and makes for a legendary midnight victory snack. It holds its texture better than most sides.
Cornbread That Travels Well
The Cornbread here hits that sweet spot, sweet enough to delight, but not so sugary that it feels like cake. It serves as both a supporting character and a scene stealer, with a crumb that actually holds together during a long drive.
Because the batter is already so rich, butter is entirely optional, though never discouraged. It is one of those sides that feels generous without trying too hard.
Local old timers often tell stories of buying entire pans of this stuff during events to take back to their families. That spirit lives on in the generous squares tucked beside every sandwich.
To enjoy the best textural contrast, follow a bite of the cornbread with a forkful of cold slaw to reset your taste buds. It’s also the perfect tool for capturing any runaway bits of pork or brisket sauce left on your tray.
Eating a square on the patio while the wind carries the scent of hickory is the true Irish Hills experience. It feels simple and complete.
Smoked Chicken, Pink Ring Proof
You might notice a blush near the bone. That pink ring is smoke talking, a lesson many of us first learned here. The meat stays tender when fresh, with the skin occasionally offering a pleasing snap.
History note: visitors recall early discoveries of that ring and the instant conversion to smoke believers. When it is your turn, taste first before saucing. It rewards restraint with clean poultry flavor.
Logistics: call ahead around opening if chicken is your target, since timing matters for peak juiciness. Pair with fried okra when available, or mac on cooler days. If a piece runs lean, a light sauce brush revives it without hiding the smoke.
Sampler Strategy For First Timers
When indecision hits, the sampler platter keeps peace at the table. Expect a rotation of ribs, chopped brisket, smoked chicken, and classic sides like slaw and beans. It is the quickest way to test seasoning, smoke depth, and sauce personality.
The vibe around the sampler is communal, especially outdoors where picnic tables practically invite comparisons. Ask for extra sauce cups to calibrate preferences. You will learn quickly whether you are team brisket bark or rib devotee.
Tip: pace your bites and save cornbread for intermission. If wings are calling, add a couple a la carte for contrast. By the last rib, you will know exactly what to order next time without second guessing.
Make Time For The Scene
Before the first bite, the place tells a story. Outdoor art, a covered bridge photo op, and a stage that sometimes hosts music create an easygoing loop. People drift between tables, cars, and the window, laughing like regulars even on first visits.
History lives in memories of trailers and long garage sale weekends along US 12. Prices change, but that spirit of come as you are remains. Hours run Wednesday through Sunday, noon to seven, so plan daylight meals.
Reaction tip: eat outside when weather cooperates. Food tastes better with wind carrying hickory across the lot. Snap your photo, then settle in with hillbilly fries and let time slow down a notch.