{"id":40,"date":"2026-08-05T15:05:38","date_gmt":"2026-08-05T21:05:38","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=40"},"modified":"2026-08-08T09:03:45","modified_gmt":"2026-08-08T15:03:45","slug":"joes-real-bbq-gilbert-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=40","title":{"rendered":"Joe’s Real BBQ – Gilbert, Arizona"},"content":{"rendered":"
\n
\"\"
Joe’s Real BBQ in Downtown Gilbert<\/figcaption><\/figure>\n

No ordinary Joe is this, critics would have you believe. Instead, they insist, this has been one of the best 59 restaurants in the Phoenix area (Phoenix<\/em> magazine, 2002). Located in a 1929 brick building that saw its “hay day” in the golden age of agricultural Arizona, it retains the charm that helps make downtown Gilbert a popular destination.\u00a0 Originally built in 1929, the building has had a long history. It was once home to a grocery store called Safeway Pay n’ Takit, storage building, movie theatre, lamp factory and finally a church before it was bought in 1997 and became Joe\u2019s Real BBQ.<\/p>\n

\"\"
The Capacious Dining Room<\/figcaption><\/figure>\n

The name “Joe’s Real BBQ” says it all! Joe’s specializes in Texas-inspired barbecue though the flavor profile of its smoked meats can best be described as a mix of Texas and Kansas City styles. Meats are slow-smoked for hours using Arizona pecan wood. Joe’s is known for its brisket, pork ribs, pulled pork, chicken, and sausages, but its sides are a big draw as well. The dining experience is cafeteria-style, similar to a traditional “meat market” style spot. Guests can watch meats being smoked in a “Smoker Pavilion,” an on-site feature where expert pitmasters smoke meats over Arizona pecan wood. The spot also features a festive picnic park. The large outdoor patio that often includes cornhole boards for customers to play. The patio is spacious, kid-friendly, and a popular spot, particularly during nice weather.<\/p>\n

A 1948 John Deere tractor holds a position of honor in the restaurant’s dining room and might remind you of the opening sequence of Green Acres (a popular 1960s television comedy) in which Oliver Wendell Douglas bounced up and down on his chugging tractor as he surveyed his worse-for-wear farm.\u00a0 Guests are cautioned not to climb onto the tractor.\u00a0 The main 77-foot-long mural at Joe’s Real BBQ is titled \u201cThe Fruit of Our Labor\u201d. Painted by artist Joel Coplin (and transferred onto the wall by Pete Martinez), it vividly depicts Arizona\u2019s agricultural heritage and history during the 1920s. Both the mural and the tractor are befitting Gilbert’s agrarian past.<\/p>\n

\"\"
John Deere Tractor<\/figcaption><\/figure>\n

Joe’s Real BBQ was featured on Season 13, Episode 8 (“Good Times”) of Check, Please! Arizona<\/strong><\/a> (one of my very favorite food shows). Host (and highly acclaimed chef) Mark Tarbell and guest reviewers highlighted its hybrid Kansas City-Texas-style barbecue, locally sourced ingredients, and family-friendly outdoor space.\u00a0 Guests praised Joe’s Real BBQ for its authentic, welcoming atmosphere and high-quality, locally sourced smoked meats.\u00a0 They described the pecan-smoked meats as “phenomenal” and “tender,” particularly the brisket and St. Louis-style ribs. The four-meat platter was recommended for trying a variety of items.\u00a0 Among the sides and desserts, the pit beans (packed with meat) and cornbread received praise, along with the combo cake (lemon and root beer).<\/p>\n

Joe’s menu features large selections of meat, each cooked “low and slow” over pecan logs. The closer you draw to the restaurant, the more the enticing aromas enrapt your taste buds and olfactory senses. By the time you’ve parked your car and queued up to order, you’re likely going to be drooling (which presents an interesting ordering challenge). That’s how alluring the fragrant bouquets emanating from the restaurant’s smokers are.\u00a0 The winding ordering queue moves quickly even though guests tend to request samples of sides they’re considering.\u00a0 Everything on the cafeteria style trays is tempting.<\/p>\n

\"\"
Two Meat Platter: Sliced Brisket, Pit Ham<\/figcaption><\/figure>\n

5 August 2026<\/strong>:\u00a0 Even though 21 years (2005 – 2026) had transpired between visits, my taste memories of Joe’s Real BBQ remained rather vivid.\u00a0 That’s especially true of the BBQ pit beans<\/strong><\/em> (seasoned with Joe’s signature barbecue spices and slow-cooked in a traditional pit, allowing them to absorb the savory, smoky flavors of the nearby meats), a signature side dish.\u00a0 The beans are thick and hearty, the antithesis of thin or soupy beans.\u00a0 Known for their rich, smoky, and slightly sweet flavor profile and being cooked to a tender consistency, they’re among the best pit beans I’ve ever had.\u00a0 Instead of getting two sides, I ask for two portions of these outstanding beans.\u00a0 Comprised of kidney, lima and Navy beans and subsidized with sausage, chicken and beef, they are worth a visit to Joe’s on their own merit.<\/p>\n

My two-meat-platter also included pit ham and sliced brisket.\u00a0 Slow-smoked over pecan for several hours until it achieves a tender, succulent consistency, the pit ham<\/strong><\/em> has a distinctly smoky flavor, balanced with a savory, savory-sweet profile. It is served sliced, showcasing a deep pink color from the smoking process. More than any meat at Joe’s, the pit ham does not require amelioration from Joe’s sauces (Joe’s original, hot BBQ sauce, mustard sauce).\u00a0 Joe’s Texas-style sliced brisket<\/strong><\/em> is is lightly seasoned, focusing on a savory, smoke-forward flavor rather than a heavy rub, allowing the pecan wood smoke to be the highlight.\u00a0 It typically has a well-developed, dark, flavorful bark (my favorite part) and a rendered fat cap (for great flavor).<\/p>\n

\"\"
Two Meat Platter: Pulled Pork and Pork Ribs<\/figcaption><\/figure>\n

My Kim’s two meat platter was porcine-centric.\u00a0 First was pulled pork<\/strong><\/em>, tender, juicy and balanced between smoky, sweet and savory, it fell apart easily without being overly mushy.\u00a0 \u00a0Because it’s shredded rather than chopped, there’s a good mix of bark (the dark, seasoned exterior) and tender interior meat.\u00a0 \u00a0Pulled pork is very sauce-friendly and my Kim likes a lot of sauce.\u00a0 The pork ribs are tender, flavorful and not overly reliant on sauce (though you can add as much as you wish). They’re not quite “fall off the bone” tender, requiring an easy tug. This is indicative of a long and slow cooking process and a pit master with real skills.\u00a0 My Kim’s sides were cornbread (with a honey butter) and a fresh beet salad (which she didn’t like).<\/p>\n

The dessert menu features comforting, house-made temptations. Highlights include a rich chocolate root beer cake<\/strong><\/em> made with house-made root beer, a moist zesty lemon cake, a seasonal fruit cobbler, and a half-and-half (root beer cake and lemon cake) cake slice option.\u00a0 My Kim won’t pass up a chocolate cake and considered Joe’s chocolate root beer cake easily the equivalent of Haus Murphy’s<\/strong><\/a> chocolate sauerkraut cake and better than her former favorite from Portillo’s<\/strong><\/a>.\u00a0 That places this cake in rarefied air.\u00a0 Should you decline to have dessert at Joe’s, walk just a bit north to Topo Arizona<\/strong><\/a>, a walk-up outdoor dessert and burrito stand.\u00a0 Topo is famous for its soft-serve ice cream which comes in such flavors as prickly pear.<\/p>\n

\"\"
Root Beer Cake<\/figcaption><\/figure>\n

Joe’s homemade “real” root beer<\/strong><\/em> is available on tap and is quite good, especially if you love creaminess and effervescence.\u00a0 It’s an outstanding root beer, but equally tempting is Barq’s red cream soda.\u00a0 \u00a0Joe’s Real BBQ may not always have been a barbecue restaurant, but it certainly has achieved excellence in the pursuit of smoking meats.<\/p>\n

Joe’s Real BBQ
\n<\/strong>301 North Gilbert Road
\nGilbert, Arizona<\/strong>
\n(480) 503-3805
\nLATEST VISIT<\/strong>: 5 August 2026
\nPREVIOUS VISIT<\/strong>: 28 March 2005
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Very<\/strong><\/span> Good<\/strong><\/span> \u2013 Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Pecan Smoked Pork Ribs; Baked Beans, Sliced Brisket, Pulled Pork, Joe’s Root Beer, Barq’s Red Cream Soda, Root Beer Cake<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

No ordinary Joe is this, critics would have you believe. Instead, they insist, this has been one of the best 59 restaurants in the Phoenix area (Phoenix magazine, 2002). Located in a 1929 brick building that saw its “hay day” in the golden age of agricultural Arizona, it retains the charm that helps make downtown Gilbert a popular destination.\u00a0 Originally built in 1929, the building has had a long history. It was once home to a grocery store called Safeway Pay n’ Takit, storage building, movie theatre, lamp factory and finally a church before it was bought in 1997 and…<\/p>\n","protected":false},"author":1,"featured_media":87781,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[28,8,5631,553],"tags":[5929,5930,1207,5934,5931,5932,735,5933,3777,5435,1063,823,5936,5935],"class_list":["post-40","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-barbecue","category-very-good","category-across-america","tag-1929-building","tag-1948-john-deer-tractor","tag-baked-beans","tag-barqs-red-cream-soda","tag-bbq-sampler","tag-beef-brisket","tag-cornbread","tag-joes-root-beer","tag-lemon-cake","tag-pecan-wood","tag-pork-ribs","tag-pulled-pork","tag-root-beer-cake","tag-safeway-pay-n-takit"],"yoast_head":"\nJoe's Real BBQ - Gilbert, Arizona - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=40\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Joe's Real BBQ - Gilbert, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"No ordinary Joe is this, critics would have you believe. Instead, they insist, this has been one of the best 59 restaurants in the Phoenix area (Phoenix magazine, 2002). Located in a 1929 brick building that saw its “hay day” in the golden age of agricultural Arizona, it retains the charm that helps make downtown Gilbert a popular destination.\u00a0 Originally built in 1929, the building has had a long history. It was once home to a grocery store called Safeway Pay n’ Takit, storage building, movie theatre, lamp factory and finally a church before it was bought in 1997 and…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=40\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-08-05T21:05:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-08T15:03:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2005\/03\/JoesRealBBQ04.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"678\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/d61ea953d9edea6f20385bd1f3a34fa8\"},\"headline\":\"Joe’s Real BBQ – Gilbert, Arizona\",\"datePublished\":\"2026-08-05T21:05:38+00:00\",\"dateModified\":\"2026-08-08T15:03:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40\"},\"wordCount\":1289,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2005\\\/03\\\/JoesRealBBQ04.png\",\"keywords\":[\"1929 Building\",\"1948 John Deer Tractor\",\"Baked Beans\",\"Barqs Red Cream Soda\",\"BBQ Sampler\",\"Beef Brisket\",\"cornbread\",\"Joe's Root Beer\",\"Lemon Cake\",\"Pecan Wood\",\"Pork Ribs\",\"Pulled Pork\",\"Root Beer Cake\",\"Safeway Pay n' Takit\"],\"articleSection\":[\"Arizona\",\"Barbecue\",\"Rating: Very Good\",\"United States\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40\",\"name\":\"Joe's Real BBQ - Gilbert, Arizona - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2005\\\/03\\\/JoesRealBBQ04.png\",\"datePublished\":\"2026-08-05T21:05:38+00:00\",\"dateModified\":\"2026-08-08T15:03:45+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2005\\\/03\\\/JoesRealBBQ04.png\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2005\\\/03\\\/JoesRealBBQ04.png\",\"width\":1280,\"height\":678},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=40#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Joe’s Real BBQ – Gilbert, Arizona\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,547 Restaurant Reviews, More Than 15,000 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/d61ea953d9edea6f20385bd1f3a34fa8\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Joe's Real BBQ - Gilbert, Arizona - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=40","og_locale":"en_US","og_type":"article","og_title":"Joe's Real BBQ - Gilbert, Arizona - Gil's Thrilling (And Filling) Blog","og_description":"No ordinary Joe is this, critics would have you believe. Instead, they insist, this has been one of the best 59 restaurants in the Phoenix area (Phoenix magazine, 2002). Located in a 1929 brick building that saw its “hay day” in the golden age of agricultural Arizona, it retains the charm that helps make downtown Gilbert a popular destination.\u00a0 Originally built in 1929, the building has had a long history. It was once home to a grocery store called Safeway Pay n’ Takit, storage building, movie theatre, lamp factory and finally a church before it was bought in 1997 and…","og_url":"https:\/\/www.nmgastronome.com\/?p=40","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2026-08-05T21:05:38+00:00","article_modified_time":"2026-08-08T15:03:45+00:00","og_image":[{"width":1280,"height":678,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2005\/03\/JoesRealBBQ04.png","type":"image\/png"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=40#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=40"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/d61ea953d9edea6f20385bd1f3a34fa8"},"headline":"Joe’s Real BBQ – Gilbert, Arizona","datePublished":"2026-08-05T21:05:38+00:00","dateModified":"2026-08-08T15:03:45+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=40"},"wordCount":1289,"commentCount":0,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=40#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2005\/03\/JoesRealBBQ04.png","keywords":["1929 Building","1948 John Deer Tractor","Baked Beans","Barqs Red Cream Soda","BBQ Sampler","Beef Brisket","cornbread","Joe's Root Beer","Lemon Cake","Pecan Wood","Pork Ribs","Pulled Pork","Root Beer Cake","Safeway Pay n' Takit"],"articleSection":["Arizona","Barbecue","Rating: Very Good","United States"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=40#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=40","url":"https:\/\/www.nmgastronome.com\/?p=40","name":"Joe's Real BBQ - Gilbert, Arizona - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=40#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=40#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2005\/03\/JoesRealBBQ04.png","datePublished":"2026-08-05T21:05:38+00:00","dateModified":"2026-08-08T15:03:45+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=40#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=40"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=40#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2005\/03\/JoesRealBBQ04.png","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2005\/03\/JoesRealBBQ04.png","width":1280,"height":678},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=40#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Joe’s Real BBQ – Gilbert, Arizona"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,547 Restaurant Reviews, More Than 15,000 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/d61ea953d9edea6f20385bd1f3a34fa8","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/40","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=40"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/40\/revisions"}],"predecessor-version":[{"id":87863,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/40\/revisions\/87863"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/87781"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}