DAVID'S BBQ & CATERING

Real pit barbecue, since 1978.

David's started smoking barbecue in Gainesville in 1978 and became a staple the honest way, by feeding people well for a very long time. The wedding team learned everything in this kitchen first. The restaurant is still where it all comes from.

Order online

ORDER FROM THE KITCHEN

Two locations, one smoker's worth of patience.

Order ahead and pick it up hot. Online ordering is handled by Toast and opens in a new tab.

Rather call? (352) 373-2002 for today's hours.

Classic barbecue and Southern staples, cooked the way that kept one town coming back for nearly fifty years.

FROM THE PIT

Smoke is the house style.

Brisket, ribs, pulled pork, smoked chicken: cooked low, sliced to order, and usually gone by close. This is the food the wedding menu grew up on.

Sliced smoked beef with a rosy center on a carving board.
Sliced while you watch
Glazed rack of ribs fresh off the smoker.
Lacquered, low, and slow
The offset smoker loaded with racks of ribs and chickens over a live fire.
the pit, mid-shift
The menu, abridged Current prices and the complete menu live on the ordering pages

From the smoker

Plates come with two regular sides and garlic toast or cornbread.

  • Chopped or sliced pork

    Smoked for more than 24 hours.

  • Brisket

    Rubbed with brown sugar and spices, then smoked low.

  • Signature spare ribs

    Dry-rubbed and slow smoked to just the right tenderness.

  • Sliced turkey

    Juicy, tender, all white meat.

  • BBQ chicken

    The house rub, by the half or the quarter.

  • Chopped chicken

    Hand-pulled daily.

  • Smoked wings

    Choice of sauce on the side, with celery and ranch.

Sandwiches and plates

  • Working Person's Sandwich

    One regular sandwich and a regular side, in and out on a lunch break.

  • BBQ sandwich

    Any of the smoked meats on a bun, regular or large.

  • Combo plates

    Two or three smoked meats on one plate.

  • BBQ burger

    All beef patty with David's Original sauce, bacon, American cheese, and house onion rings.

  • BBQ salad

    The tossed salad topped with chopped chicken, pork, or turkey.

The sides

  • Original recipe BBQ beans

    Smoked for more than 24 hours, with rib meat.

  • Collard greens

    Southern collards, done properly.

  • Creamy mac and cheese

  • Signature onion rings

    Soaked in buttermilk and hand battered.

  • Brunswick stew

    Smoked meats, corn, lima beans, and onions.

  • Fried okra

    Breaded and fried.

  • Sweet corn nuggets

  • Coleslaw

    Made fresh daily.

Sweet endings

  • House-made banana pudding

    Fresh sliced bananas and vanilla wafers.

  • Chocolate chip cookies

    By the one or the two.

To drink

  • David's Famous Sweet Iced Tea

    Also unsweet, half and half, or as an Arnold Palmer.

  • Lemonade

  • Fountain drinks

Feeding a crowd

Sides travel by the pint, quart, half gallon, or gallon.

  • Meat by the pound

    Any smoked meat, from a quarter pound up.

  • Family 4x4

    Feeds four: a meat, two large sides, garlic toast, and a bottle of Original.

  • Meat-n-Buns

    Feeds four to six: two pounds of meat, two pint sides, buns, and sauce.

  • Smoked wings

    By the two dozen or the sixty.

  • The five sauces

    Original, Sweet, Hot, Carolina Vinegar, and Gold mustard, bottled to go.

Order online

THE OTHER KITCHEN

Planning a wedding? That is a different table.

Carving stations, a warehouse of décor, a full bar, and a team that runs the day. Same roots, dressed for the occasion.

See the weddings Start an inquiry

START YOUR INQUIRY

Tell us about your day.

Share your date, your venue, and the feeling you are after. Bobby runs the weddings, and he will get back to you, usually within a day.

Spam protection (Turnstile) activates once the site key is set. See MORNING-TODO.

Prefer to talk? Call (352) 373-2002 ext. 3.