Smoked Out Saturdays Turn Up the Heat at Red Owl Tavern

The aroma of hardwood smoke and sizzling meat is once again filling the air in Old City, as Smoked Out Saturdays return to Red Owl Tavern. Back for its second year, this fiery, chef-driven BBQ series runs every Saturday from July 5 through September 6, starting at 10:00 AM and continuing until the last brisket is gone. Located steps from Independence Hall, Red Owl Tavern transforms its front patio into a smoky culinary stage, where tradition meets imagination and each Saturday delivers a new twist on backyard barbecue.

Smoked Out Saturdays Blends Global Flavors and All-American BBQ

Smoked Out Saturdays isn’t your average grill-out. Each week features a rotating menu that pays homage to BBQ traditions while leaning into global culinary influences—every dish crafted with Red Owl’s signature flair. Chef-driven and market-inspired, these offerings challenge palates in the best way, ensuring no two Saturdays taste the same.

Kicking things off on July 5, the Smoked Double Brisket Patty Melt is an all-in sensory experience: brisket burger meets smoked brisket layered with smoked cheddar, onion straws, and comeback sauce on thick-cut Texas toast. On July 12, the Smoked Pit Beef Sandwich takes the spotlight, loaded with raw onion, Hatch chile queso, and Red Owl’s bold Tavern Sauce.

By July 19, expect southern comfort with a refined edge as Smoked Turkey gets paired with crispy fried green tomatoes and Kylie’s house-made Bama white sauce. Then, July 26 dials up the heat with Smoked Chicken Wings “Nashville Hot” Style, cooled by schmaltz ranch and paired with Fishtown’s sweet onion pickles.

August continues the culinary journey with a Smoked Bratwurst Platter on August 2, complete with kraut, pretzel bun, and a silky smoked cheese dip. On August 9, house-smoked pastrami stars in a German-inspired plate with rye spaetzle, kraut, and tangy mustard jus.

A true highlight arrives August 16 with the Smoked Brisket Ramen—a soul-satisfying bowl featuring baby corn, soft egg, scallions, and smoky bone broth. The following Saturday, August 23, the Whole Hog Platter for Two brings a feast fit for royalty: pulled shoulder, belly burnt ends, pork cracklings, vinegar slaw, and house BBQ sauce.

As the season draws to a close, August 30 infuses Southeast Asian spice into the lineup with Vietnamese BBQ Pork Ribs, accented by lemongrass slaw and sticky rice. The September 6 Grand Finale promises a surprise creation—a dish yet to be revealed but guaranteed to impress.

Smoked Out Saturdays: Family Fun and Cocktail Pairings

With each BBQ purchase, children enjoy complimentary hot dog meals, making Red Owl Tavern a perfect weekend destination for locals and tourists with little ones in tow. The over-21 crowd can look forward to crafted cocktail pairings that evolve with the menu—icy, refreshing complements to the summer heat and the bold flavors coming off the smoker.

Pricing varies by dish based on market availability, but the experience of Smoked Out Saturdays at Red Owl Tavern is priceless: a rare combination of chef-grade BBQ, vibrant ambiance, and iconic Old City surroundings.

About Post Author

Allan Lane

Philadelphia born and bred, Allan Lane is the Publisher and Editor in Chief of digital magazines. He launched his first publication, SportBikes Inc Magazine in 2010, followed by dosage MAGAZINE in 2019. Recently, Allan launched his third online publication, Club For Man. As a journalist, Allan covers fashion, lifestyle, culture, art, and motorcycles.

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