The first thing you’ll notice as you drive up to Waldo’s BBQ is the aroma of ribs being smoked on an outside smoker. Once inside, you’ll be overwhelmed by the spectacular view of the airport, taxiway, and scenic desert vista as you relax on the oversized couches, while snacking on your favorite appetizer. In fact, it’s not uncommon to watch a plane land, and then taxi right up to Waldo’s to fly-in for a mouth-watering pork pulled sandwich complete with Waldo’s homemade sweet or hot sauces!

Waldo’s BBQ first opened in Mesa, Arizona in the winter of 1993. Clay Caldwell, a family pig farmer from Snowflake, came up with the idea for Waldo’s (hey, you have to do something with all of those pigs!) and partnered with Frank Estadt in the spring of 2005. Branching out, the pig-duo have opened other locations in Arizona, including the airport location in Lake Havasu City.

Ashley Huff, a Havasu native, serves as the general manager for the local Waldo’s after beginning her relationship with Waldo’s as a supplier of firewood for their smokers. Ashley pointed out that their most popular dishes are the pulled pork and baby back ribs, followed closely by their catfish prepared to your taste. Most of the smoked meats cook a full 15-20 hours; if the mesquite smoked meats smell great when you’re there, then plan to stop back tomorrow when they’ll be serving the fall-off-the-bone meats that have been cooking all night!

A full bar features half-off drinks daily from 3-7 p.m. And the hearty portions combined with the endless side dishes guarantees that you won’t leave hungry! Call ahead for larger groups and remember, Waldo’s BBQ provides quality catering services!

Open 10:30 am – 9 pm Friday & Saturday — 10:30 am – 8 pm Sunday-Thursday.