This isn’t the kind of barbecue you forget five minutes after the last bite.
Randy’s Roadside Bar-B-Que in Onsted, Michigan, plays by its own smoky rules, where slow-smoked meats meet sides that feel pulled from a Southern roadside dream. Pulled pork, ribs, and brisket anchor the menu, but they’re only part of the story.
This is a place where fried green tomatoes show up crisp and unapologetic. Where hillbilly fries pile high and demand attention. Where every plate feels personal, messy, and worth the drive.
Set along US-12 near the Irish Hills, Randy’s carries that true roadside spirit—casual, welcoming, and deeply comforting. It’s the kind of stop that turns a simple drive into a food memory you’ll talk about long after the smoke clears.
Hillbilly Fries Smashbox
If you are hungry enough to consider two meals, hillbilly fries will talk you into both at once. Picture a base of crispy fries, then a mound of pulled pork, a scoop of mac and cheese, smoky baked beans, and a cool hit of slaw.
A ribbon of house sauce ties everything together without drowning the crunch.
What makes this special at Randy’s is balance. The fries hold their texture, even under juicy pork and creamy mac.
The beans stay intact, with a campfire sweetness that plays off the tangy slaw.
You can go “everything on it” and not regret a bite. Grab extra napkins, because the best parts are messy.
Sit outside near the stage, people watch, and let the road dust settle while you chase every last cheesy, porky fry.
Fried Green Tomatoes
These fried green tomatoes are the crunchy detour you did not know you needed. The batter is light, the slices are firm, and the tart snap survives the fryer like a champ.
Dip them in the house ranch, then chase with a touch of sauce for a sweet-heat finish.
Randy’s nails the texture game here. You get a clean bite and a gentle cornmeal grit that feels right at a roadside pit.
They ride well with brisket, but honestly, they can headline your snack hour.
Pull up to the picnic tables, breathe the smoke, and let the tomatoes set the pace while the meats rest. They bridge summer freshness and fryer comfort without getting soggy.
Order extra, because the last piece always starts an argument at the table.
Smoked Brisket Sandwich
The brisket sandwich at Randy’s lands with that telltale bark and a blush of smoke ring. Edges crisp, center tender, it leans savory first, then invites sauce if you want shine.
The bun is soft and sturdy enough to keep the meat from wandering.
Some days you will find chopped, other days chunkier slices, but the flavor keeps pace either way. Ask for sauce on the side to steer your own bite.
Pair it with mac if you crave creamy contrast or coleslaw for a cool snap.
Eat it hot, outside, and let the grease map your napkin like a road atlas. When the breeze swings smoke across US-12, every bite tastes more earned.
It is the sandwich that makes you plan the return trip while you are still chewing.
Pulled Pork Plate
Randy’s pulled pork is the crowd pleaser that actually earns the praise. Tender, juicy shreds carry clean smoke without turning mushy, so you taste pork first and sauce second.
A light bark sneaks in bites of caramelized edges that keep you chasing the next forkful.
Put the slaw on the side to stack bites your way. When you add sweet cornbread or a spoon of beans, it turns into the plate you remember later.
Nothing fussy, just honest pit work and time.
There is a reason locals bring out-of-towners just for this. It is reliable, comforting, and generous.
You finish full, pocket an extra packet of sauce for later, and wonder why every road trip does not have a pulled pork checkpoint.
Ribs with Classic Sides
These ribs tell you they are smoked the right way the moment your teeth land. There is a clean tug, not a collapse, and a rosy ring under peppered bark.
Sauce rides shotgun, not in the driver’s seat, so you can steer sweetness or heat.
Beans bring camp-cook sweetness and smoke, and the slaw refreshes with tang. Together, they feel like a summer cookout that decided to go pro.
If you like a little extra char, ask for a saucy kiss on the grill.
Settle in outside and let the stage music, if it is going, turn lunch into a scene. You will count rib bones, compare bark patches, and maybe guard the last one like treasure.
They taste like patience and hickory drift, which is exactly what you came for.
Mac and Cheese Comfort Cup
Mac and cheese at Randy’s is the creamy sidekick that keeps plates grounded. It is thick without turning gluey, glossy with real cheese, and built to cuddle up to brisket bark.
A golden top gives a little baked chew while the center stays spoonable.
One cup disappears too fast, so plan ahead. The salty creaminess calms the smoke, then lets it come back for another round.
Pair it with pulled pork or wedge a forkful onto hillbilly fries if you are feeling bold.
This is comfort done the road-trip way: simple, hot, and exactly what your appetite was negotiating for. It turns takeout boxes into something you defend on the ride home.
When cold weather hits Michigan, you will daydream about this cup like a blanket.
Cornbread and House Butter
Sweet, tender, and just crumbly enough, Randy’s cornbread is the side that steals bites from every plate. It shows up still warm, ready to meet butter, and it plays peacemaker between smoky meats and tangy sides.
The edges are lightly caramelized, which gives each square a toasty whisper.
If you like contrast, swipe a little sauce across it for a sweet-savory pop. Or go classic with a butter melt and let it run into the crumb.
Either way, it is the kind of comfort that travels well to the car and back.
People have been known to angle for a whole pan, and you will understand why halfway through your first piece. It is nostalgia that holds together under barbecue gravity.
Save a corner for the last bite, because dessert wishes it had this texture.
Hush Puppies and Okra Basket
When the fryer is rolling, grab the hush puppies and okra and do not look back. The puppies are crisp outside, tender inside, with a gentle sweetness that loves a swipe of ranch.
Okra stays snappy, its batter light enough to keep the vegetal bite front and center.
Nothing on this basket feels heavy, which is wild for fried food. It turns into a shareable warmup while you wait on ribs or a brisket sandwich.
Toss in a few pickles and you have southern fair vibes on a Michigan roadside.
Some days the fryer rests for cleaning, so ask early. When it is go time, this basket disappears faster than you planned.
It is the kind of snack that keeps conversations rolling, hands moving, and the table a little happier than before.
Visitor Info
Whether you’re cruising through the Irish Hills or on a mission for great barbecue, Randy’s Roadside Bar‑B‑Que in Onsted, Michigan, at 7007 US‑12, is a must‑stop destination.
This family-run smokehouse serves up hickory-smoked meats alongside creative sides you won’t see everywhere — think fried green tomatoes and hillbilly fries — all in a warm, down-home atmosphere.
Open Wednesday through Sunday from noon to 7 p.m., Randy’s pairs hearty barbecue classics like pulled pork, ribs, and brisket with casual, friendly service that makes every visit feel like a family gathering.
Outdoor seating adds to the relaxed roadside vibe, perfect for lingering over generous portions.
Whether it’s a quick lunch, a leisurely dinner, or a weekend feast, Randy’s offers more than a meal — it’s a flavorful, memorable experience that turns a simple stop into a highlight of any road trip.