This Unassuming BBQ Joint In Michigan Has Fried Pickles That Are Truly Next-Level

The first time I pulled into that gravel lot on Willis Road, I didn’t even have the engine off before the smell of smoldering hickory high-jacked my senses. I sat at a scratched wooden table and listened to the rhythmic, percussive snap of a perfectly fried pickle, that specific, high-frequency crunch that tells you the batter is thin and the oil was exactly the right temperature.

This roadside smokehouse is a masterclass in Michigan BBQ, serving up the state’s most addictive fried pickles and ribs that pull clean off the bone with a gentle tug.

My own platter arrived with ribs that had a deep, mahogany smoke ring and a texture that resisted just enough before melting. I ended up lining the house sauce bottles up like a chemistry set, dipping every corner of my crusty cornbread into the spicy-sweet “Bone Head” glaze. It’s the kind of meal that leaves your fingers sticky and your heart quiet.

Start With The Fried Pickle Chips

From the very first bite, you get that satisfying, crisp snap before the warm brine blooms across your tongue. Bone Heads cuts their pickle chips thin, dusts them lightly, and fries them until the golden edges begin to freckle.

The batter stays remarkably airy, allowing the sharp vinegar and fragrant dill to shine through without any greasy heaviness. These arrive at your table fast and still whispering with heat, paired perfectly with a side of cool, creamy ranch that softens the initial tang.

It is the kind of appetizer that makes you understand why baskets appear on nearly every table; they are an essential part of the experience here. Order them the moment you sit down so you can snack while debating which smoky entree to tackle next. For a small but worthy detour, ask for a side of their sweeter barbecue sauce to drizzle over the salty, crunchy chips, it’s a flavor contrast you won’t soon forget.

Savory Smokehouse Flavors In Willis

To visit Bone Heads Bar B Que, located at 10256 Willis Rd, Willis, MI 48191, you will head to the quiet community of Willis in Washtenaw County. The restaurant is situated directly on Willis Road, just east of the intersection with Rawsonville Road.

If you are traveling from the north or south via US-23, take the Willis Road exit and head east for about ten minutes through the scenic countryside to reach the heart of the hamlet. The establishment is a prominent local landmark, easily identified by its classic roadside building and the inviting aroma of slow-cooked meats.

If you are coming from the Belleville area, you can follow Sumpter Road south and turn right onto Willis Road to find it on your left. There is a dedicated parking lot adjacent to the building, providing convenient access for diners looking to sit down or quickly pick up a carry-out order.

Sauce Flight Strategy

At Bone Heads, four house-made sauces wait on every table like friendly referees ready to guide your meal through a true Michigan BBQ experience. The lineup offers a fantastic tour of regional styles: a thick and sweet tomato glaze, a zesty vinegar-leaning option, a bottle packed with slow-building cayenne warmth, and a golden, mustard-kissed blend for perfect balance.

To really understand the landscape, I always suggest tasting them first with a few plain fries to map out the flavor profiles before your main platter arrives.

Once you calibrate your palate, you can strategically match smoky meats to the brighter, acidic sauces or pair milder cuts with the bolder heat. The fries here are hand-cut and sturdy enough for serious dipping drills, which is crucial when you’re testing combinations.

Half Rack Timing On Busy Nights

When the room fills, the half rack becomes the Goldilocks order. It lands quicker than a full, with meat that pulls from the bone but keeps a little chew. That texture works well with the house sweet sauce, which clings in a shiny coat.

History shows weekends get lively here, so plan for a short wait. The half rack plus a side of garlic mashed or beans feels balanced without tipping you into nap territory. You can still share pickles.

Ask the server which sides are moving fastest that night. Turnover keeps things hot and fresh, and your plate benefits from the momentum of a busy kitchen line.

Broasted Chicken Heat Management

Steam curls off the broasted chicken the second it lands, a little warning to pace yourself. That pressure-fried crust is shatter-crisp while the interior stays juicy. Salt rides high enough to make the skin sing without masking the meat.

Let it rest a minute, then break a wing first to test the temperature. The crunch against the cool slaw is the right move. You will notice the seasoning leans savory instead of sugary.

Bring extra napkins and save a few pickle chips for contrast. That vinegar crackle against the hot chicken turns into an addictive rhythm, bite after bite, until you realize the plate is gone.

Prime Rib Melt On Lunch Runs

The prime rib melt at Bone Heads is a total midday sleeper hit that deserves a spot on your Michigan food bucket list. You’ll find thin, generous slices of tender beef tucked under a blanket of melted cheese, all resting on perfectly griddled bread that maintains its crisp exterior against the savory juices.

A side of their hand-cut fries makes for a sturdy companion, acting as the ideal vessel for dipping into those house-made sauces. Local history and reviews show this sandwich gets immense love, especially during the lunch rush when the service moves with an impressive briskness. For the absolute peak texture, try to order early in the window to ensure that bread is at its crunchiest.

If the au jus is available, don’t hesitate, it turns every single bite silkier and more indulgent. For the perfect finish, ask for a few pickle chips on the plate; that salty-sour snap refreshes your palate between rich, cheesy mouthfuls.

Firehouse Burger Heat Check

The Firehouse Burger shows up looking heroic, crowned with a roasted pepper and glossy cheese. Patty juices gather at the edge of the bun, promising a proper drip. The spicy sauce brings a present-tense warmth rather than a dare.

History from regulars calls this one a standout among sandwiches. Order medium to keep the center rosy and soft. The roasted pepper adds sweetness that tames the kick.

Tip: use the mustard-forward sauce on a fry, then swipe the burger edge for a two-step bite. That interplay lets you measure heat without burying the meat, and the roasted notes linger pleasantly.

Fried Mushrooms As A Shareable

Giant fried mushrooms arrive like a dare, six to a plate and each one hefty. The breading is lighter than the look suggests, letting the mushroom stay juicy. Dip in ranch first to gauge salt, then test a barbecue swipe for sweetness.

These travel well across the table and invite passing. Share two, keep one, and rotate. Texture fans will enjoy the soft interior against the crisp shell.

If your entrees feature smoke-heavy meats, start with mushrooms to save the palate from early vinegar fatigue. A squeeze of lemon, if available, adds a clean top note that keeps the basket from feeling dense.

When To Grab A Table

Observation helps here. Fridays around 6 to 7 pm run packed, especially in colder months when everyone crowds inside. The dining room hums, servers move quickly, and conversation gets lively.

Arriving a touch before opening on weekends, or after 7:45, shortens the wait. The bar area can be noisier; ask for the dining room if you prefer easier talk. Staff stays friendly even when stretched, which smooths the edges.

I put my name in, then review the menu and sauce notes to order fast when seated. That small prep pays off, because hot plates move in waves and you will catch the best one.

House Sides That Carry Their Weight

Sides here can steer the meal. Fries are the workhorse, crisp enough to ferry sauce flights without sagging. Coleslaw stays cool and lightly dressed, a dependable reset between smoked bites.

Garlic mashed potatoes shift nightly, sometimes butter-forward, sometimes subtler. Beans read closer to a classic canned style, so use sauce to personalize flavor. That tweak turns a simple scoop into something tuned to your plate.

Ask which sides are hottest from recent turnover before committing. Freshness matters for comfort foods more than we admit, and the right temperature makes even modest sides feel generous and satisfying.

Dessert Decisions: Bread Pudding Or Cobbler

Sweet endings get real affection here. Bread pudding has a reputation for being the sleeper star, sauced generously and served warm enough to fog the spoon. Texture leans custardy rather than cakey, which lets the sauce soak in.

Peach cobbler plays brighter, with soft fruit and a tender crust. After a rib platter, cobbler feels lighter, while the pudding comforts after spice-forward plates. Consider your path and match accordingly.

Sharing works best. Two spoons, one order, then trade bites until a favorite emerges. A bite of leftover pickle chip before dessert sounds odd, yet that tang resets the palate better than you expect.