In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri explores the culinary wonders of Cincinnati, Ohio, by visiting Lucius Q, a barbecue joint that’s as rich in history as it is in flavor. Located in the Pendleton neighborhood, Lucius Q is named after Lucius Quincius Cincinnatus, a Roman statesman after whom the city itself was named. This restaurant not only pays homage to Cincinnati’s roots but also serves up some of the city’s best barbecue.

Lucius Q: The Heart of Cincinnati BBQ

Lucius Q was founded by three friends—Jeff Key, Aaron Sharp, and Shane Spears—who teamed up with Chef Tom Martin to bring a fresh take on barbecue to Cincinnati. With a menu that caters to both traditional barbecue lovers and those looking for something a bit more creative, Lucius Q has quickly become a local favorite.

A Tour of the Menu

Guy Fieri dives into the menu, starting with the BBQ Three-Way, a unique dish that combines elements of Cincinnati’s famous chili with delicious barbecue.

The BBQ Three-Way

The BBQ Three-Way is a playful take on Cincinnati chili, incorporating brisket into the mix. Chef Tom walks Guy through the preparation process. It starts with a wet rub made from mustard, horseradish, and apple cider vinegar, followed by a simple dry rub of salt and pepper. The seasoned brisket is smoked at 225-235 degrees for 12-14 hours until it’s tender.

“We call it Cincinnati barbecue. I take a little bit from the regions of everywhere,” Chef Tom explains.

Once the brisket is ready, it is incorporated into a chili that includes chili powder, sugar, paprika, dry mustard, granulated garlic, cumin, black pepper, oregano, coriander, cayenne, tomato paste, chicken stock, black beans, diced tomatoes, and marinara sauce. This chili is simmered for about two hours.

To assemble the BBQ Three-Way, spaghetti is topped with the brisket chili and a generous amount of sharp cheddar cheese.

“When I eat chili now, secretively, I long for the pasta in it,” Guy says, noting the unique combination of flavors. “It’s got a little smokiness from the brisket, not too much tomato, not too much bean, and a great amount of cheese.”

The Pendleton Porker

Next on the menu is the Pendleton Porker, a sandwich that’s piled high with different cuts of pork and an array of flavorful toppings. Chef Tom starts with a pork butt seasoned with a mixture of salt, black pepper, garlic, chili powder, granulated onion, white pepper, dry mustard, cumin, paprika, and celery seed. The pork butt is smoked for about 12 hours.

The pork belly, on the other hand, is seasoned with a rich blend of granulated garlic, paprika, salt, pepper, granulated onion, chili powder, lemon pepper, mustard, thyme, cumin, ancho chili powder, and light brown sugar. It’s smoked for about an hour.

The Bacon Onion Jam

To add a sweet and tangy twist, Chef Tom prepares a bacon onion jam made from bacon, red onion, brown sugar, balsamic vinegar, and a little water.

Assembling the Sandwich

The sandwich starts with a toasted bun, layered with the bacon onion jam, shredded pork, and Carolina gold barbecue sauce. Smoked cheddar is melted on top of the pork belly, which is added to the sandwich for an extra burst of flavor.

“It’s dynamite. Smoky bacon, tender pork, and I love the bacon jam,” Guy raves. “You typically have a pickle or something for that acidic relief, but in this right here, with all that flavor coming through from the mustard, you don’t need it.”

The Verdict

Guy Fieri is clearly impressed by both dishes, from the BBQ Three-Way’s harmonious blend of flavors to the Pendleton Porker’s complex layers of taste and texture. Lucius Q offers not just incredible food but also a welcoming atmosphere that perfectly complements the culinary experience.