 About Tommy Gunns American Barbeque
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| Tommy Gunns American Barbeque is a Philadelphia-based barbeque restaurant that features award-winning barbeque, a contemporary dining experience and a professional catering team. Tommy Gunn's two premiere barbeques in Manayunk and Ardmore take pride in offering the finest in authentic barbeque done Philly-style. The restaurant offers barbeque classics such as Philly-Style Spare ribs, Kansas City Baby Back Ribs, Carolina Style pulled pork and Texas beef brisket. All Tommy Gunns meats are slow-smoked daily in hickory pits and served with original, hand-made barbeque sauces and an assortment of fresh homemade sides including Spicy Collard Greens, Texas Baked Beans and Chef Eddie's Deep Fried Mac-n-Cheese. Tommy Gunns American Barbeque was founded in early 2004 and is run by entrepreneurs Tommy Miller and Michael Usowski. |
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At Tommy Gunns we bring our award-winning barbeque to people
in a variety ways, at many different types of events. |
At Tommy Gunns we bring our award-winning barbeque to people
in a variety ways, at many different types of events. |
Coupons We care about our customers, so check here for the latest discounts! |
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Tommy Gunns American Barbeque Executive Chef Eddie Vann was
born and raised in Philadelphia, but his barbeque roots run deep
and extend way back to his great grandfather in Northern Georgia.
Even as a young boy, Eddie was the grandkid that would build and
tend the small barbeque pit in the back yard. Eddie was the one
that could cook and for years played around with the old recipe
book, twisting and turning the recipes trying them out on the rest
of the family. Eddie Vann could always cook.
Eddie spent several years in the Navy and then moved to Suburban New Jersey to raise his three daughters. For years Eddie worked for the post office always considering the day when he would build on his culinary past. Finally, after over 15 years with the post office, Eddie applied for culinary school at the Philadelphia Art Institute's culinary division. For over two years Eddie travelled over 2 hours each way to school and ultimately graduated with a degree in culinary arts. It was upon graduation that Eddie joined with Tommy Gunns entrepreneuers Tommy Miller and Michael Usowski to form what is known today as Tommy Gunns American Barbeque. |
Other Press
City Paper - July 15-21, 2004 -- "Gunning for You" by Elisa
Ludwig
Philadelphia Weekly - Sept 15, 2004 -- "Right on 'Cue" by
Lauren McCutcheon
Internships for future Wharton Entrepreneurs
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What is Barbeque? | What
is Philly Style BBQ? | History
of Tommy Gunns Barbeque
Barbeque is a distinctly American cuisine and Tommy Gunns features classics from around the country. The amazing thing about barbeque is that no two regions are the same. In North Carolina you'll find tender smoked pork infused with a pepper vinegar sauce. Drive 20 minutes across the border to south Carolina and you'll get tender smoked pork with a mustard based sauce. They're both real barbeque, but every region has it's own barbeque. A region's barbeque is a direct reflection of its history and people. That's what makes barbeque so special. In Philadelphia we have our own style of barbeque. At TommyGunns we do what we have dubbed the Philly Style Spare ribs.
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View a History of Tommy Gunns Barbeque |
The Philly Style spare rib is similar to a St. Louis Style
spare rib but what makes it Philly sytle is the way we cut the rib
and finish the smoked rib on the grill.  A st. louis
style rack of ribs is cut down so that all ribs are exactly the
same size; a rack of st. louis style resembles a neatly drawn rectangle.
The ribs are smaller and each one uniform. There is a lot of waste
in this process because so much has to be cut down. Philly style ribs at Tommy Gunns have a small part of the breastbone removed, but that's it. Each rib, therefore, retains its own individuality. You have short end ribs, and long end ribs - larger ribs, smaller ribs, and much more meat on each rib. Its all the same meat, why cut it down and throw it away? We live in Philly, a town where people love to eat a lot of food and fast, why chuck what could otherwise be eaten? Once we've trimmed the rack, we dry rub it with our Tommy Gunns original Lucky 13 rub. Like most barbeque rubs in the USA, The basic components are sugar, salt, paprika, and chili powder. Of course at Tommy Gunns we put about 9 more secret spices in there, that's why we call it Lucky 13. We rub our meats down at least 12 hours before smoking so they tenderize and marinate. Now they're ready for smokin'. The
Philly Style spare rib is smoked three to four hours, these days
we're using hickory wood, but apple, cherry, and pecan also bring
a really nice flavor. In the spirit of the back yard Philly Barbeque, Tommy Gunns ribs are then finished on the grill and finished with Tommy Gunns original barbeque sauce. A barbeque aficionado or two from down South and out in the Mid West have asked us what a perfectly good smoked rib is doing on a grill. And our answer is simple, that's how we do it in Philly, and we think it's more fun and tastes better! |
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Hours: |
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View
Map / Directions
Printable
Menu
Manayunk
4901 Ridge Ave
Philadelphia, PA 19128
Phone: (215) 508-1030
Hours:
11 - 9 Everyday
View Map / Directions
Printable Menu
2330 Haverford Rd
Ardmore, PA 19003
Phone: (610) 642-1370
Hours:
Mon. - Sat. -- 5 p.m.- 10 p.m.
Sun. 12 noon -- 8 p.m.
Near Wynnewood Lanes Bowling
Hot Tommy Gunns Merch
Ladies' Tank (sizes XS - L)
Yellow Tee (sizes XS - XXXL)
Retro Ringer Tee (sizes XS - XXXL)
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Let Tommy Gunns feed your group, whether a gathering or a crowd!
Our Catering Packages offer several delicious options.
Learn more to the right or download our Catering
Book
You can also Contact Tommy Gunns' Catering Specialists at 215-967-1061
© 2005 Tommy Gunns. Art Direction by Glenn Stevens