While the chopped sandwich commands national culinary headlines, the rest of the Payne's Bar-B-Q menu represents an unfiltered cross-section of working-class Mid-South barbecue. From smoked ribs with deep mahogany smoke rings to thick-cut barbecue bologna, the kitchen treats each protein with identical fire management.
| Menu Selection | Pit Preparation Method | Flavor & Texture Profile | Average Price (2026) |
|---|---|---|---|
| Chopped Pork Sandwich | Direct hickory pit smoke; cleaver-chopped with crisp bark | Smoky, savory pork cut by pungent, spicy mustard-vinegar slaw | $7.50, $9.00 |
| Smoked Ribs (Slab / Half) | Slow-cooked over open embers; finished with house glaze | Tender bite with intact chew; tangy, pepper-forward glaze | $16.00, $28.50 |
| Barbecue Bologna Sandwich | Whole chubs smoked low, scored, sliced thick, and seared | Salty, crisp-edged sausage blanketed in mustard sauce and slaw | $6.50, $8.00 |
| Smoked Sausage Sandwich | Coarse-ground links split, pit-charred, and sauced | Snappy casing, heavy smoke, and rich spiced interior fat | $6.50, $8.25 |
The barbecue bologna sandwich deserves particular attention. Once considered an inexpensive menu afterthought across the rural South, Payne's elevates the smoked chub into an essential regional staple. The team smokes whole logs of bologna until the exterior develops a dark rind, slices individual slabs roughly a half-inch thick, and grills them to blister the casing before topping them with slaw.
