I love barbecue, and now that I’m making a genuine effort to eat fewer carbs, I have made two visits to a relatively new barbecue restaurant, knowing I could focus on delicious meat and hopefully make wise choices with the sides. Uncle Tony’s Backyard BBQ (https://uncletonysbackyardbbq.com/) is located in Orlando’s Pinecastle neighborhood, at 6807 South Orange Avenue, south of Lancaster Avenue (which you can take west to Orange Blosson Trail get to Saboscrivner favorites Bombay Street Kitchen and Tortas El Rey). Back in 2018, when I had just started this blog, I reviewed a short-lived sandwich shop called Dancing Pigs Deli in the same location Uncle Tony’s has been operating in for the past four years. Because it is all the way across town from me, I only recently made it down there, but I’m so glad I did. By the way, it is open Tuesday – Saturday, 11 AM to 3 PM. There are tables for dining in, but no booths.
I brought home takeout both times. On my first visit, my wife requested St. Louis style ribs, so I got her an order that came with four generously sized, tender ribs. By the way, St. Louis style is more of a cut than a specific barbecue style or flavor. All the meals come with two sides, but the only thing she was in the mood for was collard greens. I got her the greens, plus baked beans for myself. 
Meals also come with a choice of bread, and she wanted cornbread. It’s a dollar upcharge, but it is so good, that’s a bargain at twice the price. 
I got a two-meat combo for myself, with spare ribs (so we could try both kinds of ribs) and brisket, plus collard greens and potato salad. Between those two and the baked beans, I knew I would be in side heaven, and you can gauge barbecue joints by the quality of their sides as well as their meats. I liked both kinds of ribs, but she liked my spare ribs even better than her St. Louis ribs. After I had one of these, we traded the rest of our ribs. Happy wife, happy life! 
Here’s a better view of that brisket on a separate plate. It looks a little dry, but it tasted great, I assure you. I prefer fattier brisket, so I made a mental note to request it that way next time.
The potato salad was Southern style, with some crunch and tanginess from diced pickles, as well as some yellow mustard in there. This might be a hot take, but aside from chips, potato salad is probably my favorite way to eat potatoes. Better than baked, mashed, even fries? I said what I said! 
Forgive me — I don’t remember exactly which sauce was which, but the reds were hot and extra hot, and the oranges were “tangy” and mustard. I liked them all, but naturally, I preferred the hot ones. But whenever I visit a new barbecue restaurant, I want to try all of the sauces. 
I returned to Uncle Tony’s in late April when my wife was craving ribs, greens, and cornbread again. I brought her home a two-meat combo with the spare ribs, a smoked chicken leg and thigh, collard greens, and yellow rice and peas. The ribs were good this second time, but we both underestimated how perfect the smoked chicken would be. I always prefer thighs and legs (at least when it comes to chicken), and they were so tender and juicy. The skin pulled off easily, and she doesn’t like to eat chicken skin, so that was my little treat. It was sooooo good. This might have been the best smoked chicken we’ve ever had anywhere. 
The rice and peas were somewhat nondescript, aside from being salty, but the greens remain the best around.
I got that great cornbread for both of our sides so she could have them, since I’m still trying to be better about carbs.
I got myself a two-meat combo with the the St. Louis-style ribs again, plus smoked sausage. My favorite part about barbecue sausage is the almost crispy natural casing, and this did not disappoint. I admit I prefer SmokeMade Meats + Eats for sausage as well as brisket, but we are both superfans of the ribs here at Uncle Tony’s. 
The sauteed cabbage in the top left was extremely salty, but I love cabbage in all its forms, so I’m glad I tried it. But those greens have never failed us and never could.
This time, I splurged on the beef rib as well, a huge and expensive piece of meat we have both enjoyed at multiple barbecue spots, including SmokeMade, Briskets in Oviedo, and the much-missed Git-N-Messy BBQ (RIP, Chef Chuck Cobb). Beef ribs are a perfect example of a “sometimes food,” for multiple reasons (fattiness plus cost), but it was a worthwhile indulgence, since they only ever offer them on Fridays and Saturdays. Luckily, they are big enough that we can easily get a few portions out of each one. I could easily slide the bone right out of the rich, marbled meat.
Here’s a top view, so you can see that peppery crust on it. 
Well folks, I gotta tell you, my wife liked the smoked chicken and collard greens so much that she asked me to return the following Saturday to bring home more. And I never say no to Dr. Professor Ma’am if it’s within my power to do what she wants. The smoked chicken was just as good this time, after setting a very high bar.
Finally, here’s a good close-up of those tender, savory, smoky collards that are packed with smoked meat:
It took me three visits to finally try Uncle Tony’s macaroni and cheese, and it is wonderful. Definitely one of the best mac and cheeses in the Orlando area. Not baked to dryness, and not swimming in a gloopy, gloppy cheese “sauce.” Just perfect.
I had to bring home another beef rib as a treat. Here’s a surprisingly good photo I took after removing the bone, which was as long as my forearm. (As Jason Statham said in the movie Lock, Stock, and Two Smoking Barrels, “It’s as long as my arm; I wish it was as long as something else!”) 
And here’s that top view again. The rib was even better this second time around, and more photogenic to boot.
Despite the distance, we intend to keep coming to Uncle Tony’s, most likely to continue bringing home takeout. Our other favorite barbecue place in Orlando, the aforementioned, Michelin-recommended SmokeMade Meats + Eats, isn’t exactly close either, but we love both, and it is nice to have a couple of fantastic options to choose from. I think their beef ribs are about equal, but I give Uncle Tony’s the edge for smoked chicken and all the different sides, especially the greens, potato salad, and mac and cheese. Also, now that I’ve spoken to Tony himself and his wife LaShunda, they are the nicest people, and they deserve all of our support. If you have already been to Uncle Tony’s Backyard Barbecue, what are your favorite dishes on the menu, and what do I need to try next time?
The Saboscrivner 