Caldwell County BBQ in Gilbert serves Texas meat-market style barbecue, smoking brisket for roughly 20 hours and offering St. Louis style ribs, pulled pork, smoked turkey breast, and house-made sausage links sold by the pound. The restaurant describes its style as Texas technique with Arizona touches such as citrus and green chile.
Founder Clay Caldwell previously ran Waldo’s BBQ and came out of retirement after visiting Franklin BBQ in Austin, Texas, which he has said shaped his approach to brisket. He and his wife Susan opened the Gilbert location, later joined by his son Spencer and daughter-in-law Alisa.
The menu also includes sandwiches, sides such as mac and cheese and coleslaw, family meal packages for four or eight people, and desserts including banana pudding and pecan pie.