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An Authentic, Timeless Tradition: Streetside Barbecue Brings the Heat

By Paul Rowe

Whether the event is large or small, Streetside Barbecue is a company that prides itself on catering top-quality meats cooked low and slow over fragrant woods in a closed firepit: the classic way to make delicious barbeque.

For the last three years, all of Streetside's tantalizing meats have been served with homemade sauces that accentuate their full flavor. Owner Demond Mullen has crafted an exquisite menu featuring mouth-watering pulled chicken, smoked Italian sausage, pulled pork, brisket, the boneless turkey breast, and baby back pork ribs.

The sides served up with love at Streetside are comfort classics including baked beans, coleslaw, potato salad, collard greens, and a smoked vegetable medley sure to entice even the most refined palate.

"Our brisket is a favorite menu item because it's smoked to perfection," Mullen said. "It's tender, smoky, and mouth-wateringly good. It's so juicy that it doesn't need barbecue sauce."

Streetside Barbecue's service and food separates them from typical BBQ joints in the Philadelphia area. A few years ago, Mullen recognized the need for a classic barbeque joint in the area, and proceeded to fill this unfortunate gap in Philly's grub selection. The service here is exceptional, as indicated by the company's rave reviews.

"We go out of way to ensure the customer has one less thing to worry about," Mullen said. "The BBQ sauces and seasonings used in our barbecuing is made from scratch, so you when people eat our food they can taste the passion and love we put into providing a good product."

Streetside Barbecue has mastered the art of smoking meat, but it's also the sauces that keep folks coming back for more. Luckily, these signature sauces are available for order. At Streetside, it's all about the customer experience. Each and every day, Streetside Barbecue caters fantastic events of all kinds, providing rich, authentic, and memorable experiences for all.

"We bring our custom made BBQ trailer onsite and cook (smoke) the food in front of our customer and their guests," Mullen said. "The food is served off the smoker and the aroma of the meats, charcoal, and flavored woods provide a story to tell for months. We handle the food, and you and your guests have a really good time."

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About The Author

Paul Rowe is a graduate instructor of writing and master's student of Literature at...

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