 Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in. All barbecue fans have their favorite off-the-beaten-path barbecue restaurants, and there are plenty of legendary joints with a sufficient reputation for pilgrims to drive hundreds of miles to seek them out. But what about when you’re zipping down a lonely highway far from home and top a hill and spot an unfamiliar “BBQ” sign? Is it worth stopping and risking a precious meal, when you only have between three to five per day to spend? What if just ten miles down the road there’s an even more worthy contender? These sorts of decisions can drive a barbecue nut to acid stomach and night terrors. In "Holy Smoke: The Big Book of North Carolina Barbecue", John and Dale Reed devote four entire pages to this vital topic. They note that almost all authorities have endorsed a mixture of pickup trucks and pricey imports in the parking lot as a reliable sign of quality, but they add a clincher: “If the sheriff’s car is there, hit your brakes immediately.” Porky LeSwine of The BBQ Jew came up with his own handy list of “ten commandments” for separating the meat from the gristle. The best of these tell you what to avoid: any place that is open on Sunday, serves beer, stays open past 9:00 pm, or advertises on billboards. My favorite, though, is one I read years ago in a magazine (and, unfortunately, I’ve long since forgotten who wrote it). It’s ingenious less for its effectiveness than for the sheer empiricism of its method. You assign a numeric score to a barbecue joint based upon the number of human-like things the pig on the sign is doing. A realistic pig just standing there: 0 points. A pig standing up and wearing a hat: 2 points. A standing pig in a hat and overalls strumming a banjo, winking, and turning a barbecue spit (or feasting on his brethren) - well, just pull right on over. You have found a winner. Got a tried and true method for tracking down great barbecue? Sharing is caring. Please let your BBQ-loving brethren know in the comments below. Today's installment comes courtesy of Robert Moss, a food writer and restaurant critic for the Charleston City Paper and author of "Barbecue: the History of an American Institution". Follow him on Twitter at @mossr. Delve into more barbecue goodness from the Southern Foodways Alliance blog Previously - The self-cannibalizing pigs of Texas BBQ and How far would you go for a meal? |
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Fresh Air... pictured above... looks much like it did in the 20s when it was started. At the original location in Jackson, GA you are treated to sawdust on the ground as you walk in (don't wear flip-flops or sandals!) and the most amazing smell you could imagine. I now live in Maine and my parents bring Fresh Air BBQ with them in their luggage when they fly up to visit. I tolerate other BBQ but this is what I was fortunate enough to grow up on... I can almost taste it now! There isn't a whole lot on the menu there, just good BBQ and Brunswick Stew... just like the sign says!
I have traveled all over the country and make a point of checking local BBQ joints everywhere. My favs:
Salt Lick in Driftwood, Texas (just south of Austin). Definitely worth it making a trip anytime you are near Austin.
LuLu's BBQ, Louisville, Colorado. Having the smoked chicken wings is an ABSOLUTE MUST, as is the Smoked Prime Rib every Friday night.
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Ways to tell if the BBQ is really good :'
1. You have to see stacks of good hard woods , oak, pecan, apple and of corse hickory.
2. You gotta see the smoke stack is rolling smoke.
3. You can smell the smokie flavor when you get out of the can.
4. There are lots of cars in the parking lot
5. And last , but not least, there is a line waiting at the door.
I live in Jackson Ga. Where this place is, I still go there once a week. Happy Eating !!!!
It must be a good BBQ joint if:
There are more license plates on the walls than there are cars in the lot.
no sign of ridiculous hipsters waiting in line
I love BBQ, but live in Northern California.
Sigh............
Lots of BBQ in the Deep South, but the best pork Q is Big Daddy's in Warrior, Alabama. I've been to Dreamland (the original an all of the "yuppie" spin offs), Alethia's in Hattiesburg, Rendezvous in Memphis, Curly's (also in Memohis), and dozens of other places – but Big Daddy's tops them all. His ribs are like pork "steaks on a stick"!
According to my GPS, Fresh Air Barbecue is only two hours away from where I live. The only trouble is, I would probably never want to come back home again : ) it sounds like heaven. : )
You have not had good BBQ until you have tasted Michael Ashton's BBQ.....guaranteed you will like or you money back.
I'm going to print this comment section and create a spreadsheet! Ill need it for future refrence : )
I fully support that notion!
Friends say Amos BBQ is about the best around here. It's off HWY 369 in Ball Ground Georgia. The Brunswick stew is supposed to be incredible. I might try it this weekend.
The most obvious method has been omitted: If there are white dudes in the kitchen, it's not legitimate BBQ. Sorry, but it's just not our people's food. I love to eat it, but we can't cook it like the brothers and sisters can.
I trust you have never had the pleasure of eating BBQ smoked by Mike Mills (17th Street BBQ), Patrick Martin (Martin's), Sam Jones (Skylight Inn), Elizabeth Karmel (Hill Country) or some of the other white pitmasters around this great land. I *love* Rodney Scott (Scott's), Ed Mitchell (formerly of The Pit), the Jones family (Jones Bar-B-Q Diner) and more, but believe firmly that good barbecue transcends race and gender. There's enough for everyone, and if you're lucky and smart, you'll sample it all and return for your favorites.
Truthfully, the best way to determine the quality of BBQ by appearance alone in the wood test. They should have stacks of wood (a standard size BBQ place goes through 1-2 cords of wood a week), and you should be able to smell the pit, if not see the smoke. If there isn't a lot of wood they are using gas-fed smokers with a little bit of wood mixed in. You can get a decent BBQ from this, but its a sign that the place is also skimping on other things, such as quality of meat. Its also a sign that the pitmaster just doesn't care about creating the best product.
I'm in Texas and maybe 10% of places cook all wood.
Funny, the picture above is the BBQ joint I grew up on. This is Fresh Air Barbecue in Jackson, GA. Obviously everyone has their own preference, but this stuff just gets my blood flowing. If you can handle a thin, vinegar-based sauce, then this tangy, hickory-smoked bbq is a good choice. Stop by if you're in the middle Georgia area. On hwy 42 just south of Jackson. They also have one a bit further south in Macon. The bbq is the same, but you definitely don't get the rustic feel of the original joint.
Never order BBQ from a place that doesnt only do BBQ. Youll just get a roast with BBQ sauce on it. And unless you live in texas any place that has "pit bbq" in the name probably sucks.
The BBQ Exchange in Gordonsville, VA. Get one of the sampler platters so you don't miss out on any of their various different meats, but don't miss out on all their different varieties of homemade pickles either.
Best way to make sure you're getting good bbq is to look around & make sure you're in kansas city...
Has anyone tried Price's Barbecue House? It is located behind Auburn University in Alabama. I ate there twice while at a work conference. It was on Man vs Food I believe and has the http://www.barbecue.com website. I thought it was ok but not great. The meat (pulled pork or pulled chicken only) was cooked in with the barbecue sauce. It seemed almost stewed or boiled in with the sauce. They put a bi serving of cole slaw on top of the meat on the sandwich. It was really different. I kind of liked it, but not normal smoked barbecue.
I'm sorry. It's website is http://www.barbecuehouse.com/
It's kind of different. Worth trying.
Some of my favorites:
* Green River BBQ in Saluda, NC
* Red Bridges BBQ Lodge in Shelby, NC
* Rock Store BBQ in Stallings, NC
Can't leave out Woodlands in Blowing Rock, NC and then there is up and coming Smoky Mountain BBQ in West Jefferson, NC (Northwest NC).
Aren't the comments supposed to be about tips for discovering great BBQ on your own? Most of the fun of BBQ is discovering it for the first time. I've found that when someone raves over a BBQ place and I finally eat there I'm often let down because my expectations were set so high.
Craig's BBQ in DeVall's Bluff, Arkansas.......the best!
http://www.barbecuefestival.com/
Oh yeah, BBQ is a big deal in Lexington, NC !
I prefer green eggs and ham to BBQ.
North Carolina BBQ for me. The hickory smoke flavor and the vinegar based dip give it a flavor that simply can't be beat. They call it 'Lexington' style (Lexington, NC) where it was developed. They have an annual BBQ festival in October. This year it will be on October 27th. The hotels are probably already booked up but if you can go... don't miss the opportunity!
I was told that you looked for "vagrants" sticking around out back in the cold since that indicated that the establishment was a wood burner. Not sure if it holds any truth, but it certianly sounds quaint.
http://www.northwesterncollege.edu/career-programs/legal/criminal-justice
Park's Winter is an awesome place for BBQ.
Pennington's in Cincinnati. Big disappointment. Then I remembered I was above the Mason Dixon Line. lol. Should have known.
Duh! I don't even try to find BBQ in the north states. Now, if we're talking Reuben Sandwiches or Philly Cheese Steak, that's another matter all together. If you want good BBQ, go South!
hey, jim, i think you might have the wrong city. no pennington's in cincinnati that i know of/can find. got a link? anyway, eli's in cincinnati is an "organic", real deal!
My favorite commercial spots are in Goldsboro, NC the "Home Of Barbecue". Wilber's and McCall's sit across from each other, vinegar based and flavorful but nothing beats my home smoker. I like all styles St. Louis, Memphis, KC, Georgia (I ate at a small restaurant in Savannah on 17, forgot the name and it was exceptional) and Texas. I like to do brisket, half-hog, sausage and wild game. Texas barbecue was the hardest to develop a taste for... brisket sliced & diced, odd tasting sauce, raw onions, pickle chips with whipped cilantro potato salad, beans and Wonder bread. It takes a few times out to get used to barbecue in Nacodoches.
Thank you for honoring Frank Zappa, the greatest composer of the 20th century,
I know I don't live in the South, but I like good BBQ. If anyone is in southern Oregon, there is a little historic town outside of Medford, called Jacksonville. There you will find a place called Back Porch BBQ, and it is the best BBQ on the West Coast. That's just my opinion. I am not saying it is better than southern BBQ, but I bet it comes close. It is nothing fancy but the service was great and the food was even better.
HaHaHaHa! You can't barbeque in Oregon! Hahahahahahah
North Carolina BBQ is tops. If the pig is roasted on a split or in a pit with the right seasoning, you don't need sauce. If I have to have sauce, make it vinegar based. I tried Tx BBQ at The Salt Lick in Driftwood, Tx (drove an hour or two from Austin). It was god awful. Memphis BBQ is a little better, butt KC is right down there with Texas.
Salt Like? God awful? Admit it....you like beans in your chili, don't ya.
Lexington (North Carolina) Style Barbeque simply can't be beat. There are many places that serve BBQ but if they don't use hickory wood and a vinegar based dip... keep driving. Guy (Diners, Drive-ins & Dives) made a visit to Lexington and quite literally made a pig of himself. I've tried BBQ in many states and some of it I simply spat out. Texas BBQ... please, you call that stuff barbeque?
Salt Lick isn't indicative of good Texas BBQ – just has a fun 'vibe' with the drive and all-you-care-to-eat-family-style service. Franklin's BBQ (2+ hour wait daily) and J. Mueller's are two of the best in town though!
Even though I'm a Tarheel by birth NC BBQ is nasty. A vinegary sauce dumped on boiled meat and then they try to hide the taste by adding COLE SLAW! Get outta here.
My husband, Mike, smokes THE BEST PORK BUTT in the world. I refuse to eat at any BBQ restaurant because no one compares to my Hubby's butt!
You are correct.
Just find the nearest hood. BBQ is best served through a bulletproof glass.
One of the great Bar B Que joints is just outside of Gettysburg, Pennsylvania. It's a little mom and pop shop, called Hoffman's Bar B Que Shop. They make the best pulled pork I've ever had, it just melts in your mouth. They make all the food themselves, and even sell their sauce so you can take it home and put it on your own food! Check them out at hoffmansbbq.com Yummy stuff!
In my 53 years....so far the best I've eaten is in Memphis, Tennessee and Luling, Texas!!!!
Memphis does have great BBQ as does Texas. Memphis style is usually pork with cole slaw on top of it (I grew up there, may sound funny but its delicious that way!!). But if you want some really fabulous BBQ, come to Kansas City, Missouri. Gates BBQ, LC's, Big T's, Rosedale and Oklahoma Joe's are just a few that have outstanding BBQ, It's really dificult to find bad BBQ here...............maybe even impossible!!!
Anyone who calls it "Q" is a poser.
Or if they call it "Cue".
First Choice in Brandon, FL is one of the best BBQ places I've ever eaten and there are a number of them. It's in a weird spot; back corner of an old strip mall. The same staff has worked there for at least the 12 years I've been going. The sheriff and the rest of the county eats there. Only two sauces. The line is typically out the door. Aside from the great tasting pork, the spicy macaroni is a must!
Sorry, I don't believe you. One thing I learned very quickly when I got to Florida... The people in this state have NO IDEA what good tasting food is. Nor do they know how to drive, or do anything right the first time.
LOL! That's because the state of Florida is full of retired Yankees!!!
You are so right! I lived in Tampa for 15 years and ate First Choice as much as I could. I live in NC now and while NC is the cradle of Q and FL is often overlooked, I have yet to find a Q joint that surpasses First Choice. I dream about the spicy mac salad...
The whole "an old run down building always serves great BBQ" is a complete myth.
Prime example: the worst BBQ in Atlanta is God-awful Harold's, yet nostalgia-hungry folks regurgitate the same old claims about it being so good b/c the building is in disrepair. I've had oven-"smoked" BBQ that is better than some wood smoked; had amazing dishes in brand spanking new as well as run down buildings. The only way to know for sure is to go inside and check out the product. It is true though that a billow of hickory smoke is usually a pretty good sign.
Of course, you could just buy a Big Green Egg and live the dream yourself... HOO-HAAAAA!!!!
I've been eating BBQ around Atlanta for almost 60 years. I agree with you about Harold's, it's the pits. My fav is Williamson Bros. near the Big Chicken in Marietta (the do have a couple of other locations). But, the original location is a real "joint" that takes their cooking & smokin' seriously.
Chopped pork plate - oh yeah.
hummm... it's 6:30, traffic on I75 won't be too bad... I'm outta here.
I never had excellent BBQ in PA, & the WORST I ever had (anywhere) is the Country Store's in N PA....even the gas workers won't eat it
You have to try Smoke'N Dudes BBQ right outside of Philly. They make great BBQ
Dude, grow some taste buds!
LOL. My brother moved to PA and he told me all the food in PA stinks. He said, "Thank God for Boarshead because even most of the coldcuts here are disgusting".
JDizzle is always funny and right on. I have eaten at Parker's in Wilson – excellent. Wilbur's in Goldsboro, NC is also excellent. Being from NC, I am partial to the eastern NC. Unfortunately I am now trapped in SC where the barbecue is dreadful. Another key to spotting a good restaurant – the building is plain or somewhat run down, but the parking lot is full – full parking lot – you know it's good.
Sugar's Ribs in Chattanooga. Take the back way down Hwy. 411 instead of I-75 if you are coming from north of the city, and stock up on bacon at Benton's Country Hams in Madisonville.
Nothing finer than Carolina....Home Team BBQ in Charleston is the best!
Eastern Carolina 'Q...every thing else is second class...!!!
BBQ is like sex. It's all good, some is just better than others.
I was born and raised in the self-proclaimed BBQ Capital of the World, Owensboro KY, home of two of the best BBQ places on the planet (I do admit to being somewhat biased): Moonlite BBQ (the best buffet anywhere with homemade veggies, lots of different meats to choose from such as ribs, chopped pork, sliced BBQ beef, mutton-that's sheep, chicken, and ham (Friday nights also include fried catfish and fried oysters)–assuming the menu hasn't changed in the last two years since I've been there, desserts, cornbread, and burgoo (a very popular regional soup) and Old Hickory (no buffet, but really great meat and sides). They both sell to go and every time I visit my hometown, I buy some to go and bring it home in a cooler. I live in Green Bay WI–can't get that good stuff here. For me, the best sign of a good BBQ is the smell–the smoke from the hickory, apple, and other hardwoods mixed with the smell of the meat–fills the air with heavenly fumes–unmistakeable smell.
Any place outside of Kansas City, Mo that claims itself the "bbq capitol if the world" would automatically taste like crap on principle.
Is it south of Oklahoma, west of Louisiana, east of New Mexico, and north of Mexico? If not, drive on......
lol!. definitely! I've had carolina, ugh, vinegar bbq?!?! i've had okie, its a hit n miss. i've had tennessee, no thanks. haven't had the pleasure of kc, hopefully soon. Lulling bbq is always good, with or without sauce.
stacks of local hardwood waiting to be burned. Smoker or pit fired up. The meat is served naked, no sauce on it.
Every third article in Eatocracy is about barbecue. Get a new topic.
There are other topics? Why would you want a different topic?
Smoking Hot BBQ in Milan, Tennessee.
Have to get it "to go" because they don't have a dining room.
The original Oklahoma Joe's in Kansas City is in a gas station and the best in town!
Amen KC Style... OK Joes is where it's at in KC. Love it!
Here are the signs I look for:
1. Is the parking lot dirt or gravel? If it's paved keep moving.
2. How old is the sign? The more worn and faded the better.
3. Is the building made of cinder block? If so, that's promising.
4. Is there a visible pile of wood around? There better be.
5. Is there a visable smokestack, and ideally, is there smoke coming out of it?
6. Is it air conditioned? Not a dealbreaker but many of the best places, like Pebbles barbecue, in Auburndale, FL, aren't.
7. How many days a week are they open? The fewer the more likely they are to be better.
8. How late at night are they open? The best places don't stay open past 8PM– the cue rarely lasts that long anyway.
9. Do they close for weeks at a time or are you faced with a inexplicable "Closed" sign sometimes when you go by, like Allen & Son in Chapel Hill, NC? Infuriating, but another good sign (BBQing is hard work!)
10. How many sauces do they offer? There is an inverse relationship between the number of sauces and good que. If there is more than two at most, keep movin'.
11. How large are the portions? The best places, like Lexington BBQ #1, have modest portion size. It's too much hard work to make real barbecue such that you stuff your face!
Definitely agree with 99.9 percent of it.
Out of the places I've been in Central Florida so far, Granger and Sons BBQ in North Lakeland, Jimbo's BBQ in Downtown Lakeland, and 1st Choice BBQ in Downtown Plant City are among my favorites. I need to get back over to Peebles BBQ in Auburndale sometime.
1. Is the parking lot dirt or gravel? If it's paved keep moving.
– Granger Yes, Jimbo's 50/50, 1st Choice No.
2. How old is the sign? The more worn and faded the better.
– Granger So/So, Jimbo's Yes, 1st Choice No.
3. Is the building made of cinder block? If so, that's promising.
– Granger Yes, Jimbo's No, 1st Choice No.
4. Is there a visible pile of wood around? There better be.
– All Three = Yes.
5. Is there a visable smokestack, and ideally, is there smoke coming out of it?
– Granger Yes, Jimbo's 50/50, 1st Choice Yes.
6. Is it air conditioned? Not a dealbreaker but many of the best places, like Pebbles barbecue, in Auburndale, FL, aren't.
– Granger 50/50, Jimbo's 75/25, 1st Choice Yes.
7. How many days a week are they open? The fewer the more likely they are to be better.
– All 3; 6 Days/Week.
8. How late at night are they open? The best places don't stay open past 8PM– the cue rarely lasts that long anyway.
– Granger: Until they run out of stuff (4 PM Normal Days, 8-9 PM on Steak Nights), 1st Choice and Jimbo's; Normal Store Hours.
9. Do they close for weeks at a time or are you faced with a inexplicable "Closed" sign sometimes when you go by, like Allen & Son in Chapel Hill, NC? Infuriating, but another good sign (BBQing is hard work!)
– Granger: Yes, Other Two: No.
10. How many sauces do they offer? There is an inverse relationship between the number of sauces and good que. If there is more than two at most, keep movin'.
– Jimbo's: 4, Other Two: One.
11. How large are the portions? The best places, like Lexington BBQ #1, have modest portion size. It's too much hard work to make real barbecue such that you stuff your face!
– 1st Choice BBQ: Large. Jimbo's: Medium. Granger and Sons: Large.
Brock's Smoke Hut in Winter Haven is delicious! One of my favs!
Thanks for mentioning Lexington BBQ no. 1. My granddad Wayne Monk started the place back in 1962 and still works there everyday although my dad, uncle and brother are pretty much taking over the business now. I'll make sure to pass along your post.
I agree 100%
I agree with these requirements. The one place I know that satisfies all of them is Jim's BBQ Ribs in Louisianna, Missouri, about 75 miles north of St. Louis. It was old when I was in school in St. Louis thirty years ago and I always had to stop if it was open when visiting my relatives outside Quincy, Il. Last fall, I was going back for my uncle's funeral, and stopped on the way back. Fantastic ribs, sauce hot enough to burn your lips yet sweet, all served on a large piece of white bread. To go only, but you can sit at one of the picnic tables next to the gravel lot. Awesome!!
Fiery Ron's Hometeam BBQ! Best ever.
I have eaten at Allen and Son in NC because I read about it in a book. I remember it being good but not so good that it stood out from others in North Carolina. I also have eaten in several places in Kansas City and prefered them. So being Canadian and not an expert on BBQ I personally prefer the tomato based sauces over the vineger base sauces. I also enjoyed brisket in Texas as well. Lets be honest, at 300 lbs plus there is not a BBQ that I don't like to some extent. But this one thing is true, you have to go to the States to get a good one.
I'm a NC native and prefer the tomato-based sauces too. Generally, eastern North Carolinians prefer vinegar-based, western North Carolinians prefer tomato-based, and western South Carolinians prefer mustard-based sauces, eastern SC has mix of vinegar and mustard in my experience. Regardless, the BBQ should be moist and taste good without the sauces which is true so I use very little sauce when I do – if the BBQ is good. The best places will have local-looking vehicles (i.e., trucks) in the parking lot at lunch, and the cooker set-up out back.
The best way to spot a BBQ joint is to smoke a few joints first, then pick one out.
*spot a GREAT BBQ joint...
Every year for the Bristol Race, we all go to Creekers BBQ in Elizabethton, Tn. I love BBQ in North Carolina, but now, we drive to Tennessee. Sorry guys, Its just better! I can't put my finger on what it is that makes it so much better. Creekers BBQ is King in my book!
Eat at CREEKERS BBQ everyday for lunch, they have their own home made sauce. Won best in show for 2 years in Elizabethton,Tn.
Simply avoid any restaurant given high marks on Yelp. Of course, this applies to any cuisine...
The best BBQ I've had to date was at the Vinegaroon in Nashville, TN. I got there by a recommendation from Yelp. Naked ribs and oh so good!
This article tells me nothing.
Great feedback.
The pictrue with this story..Fresh Air BBQ...I've been to the one in Athens...not impressed.
Just start trying all the different joints and you'll find the place(s) that you like. Here in Atlanta I like Fox Brothers for brisket, Dreamland for chopped pork and my own backyard for ribs.
Dinosaur BBQ- Original restaurant in Syracuse..also have locations in Rochester, Troy, NY, Harlem, NY and Trenton, NJ
soon to open a location in Connecticut and Buffalo, NY...goooooooooooooooooooodd BBQ!
NY...good BBQ doesn't come from NY
the food was made by hardcore bikers for hardcore bikers on a towed bbq pit. they were just looking to make enough money to make it to the next bike rally. then it turned into an actual place in syracuse. it's not NY bbq, it's national. don't knock it til you try it.
It does at Dinosaur!
For the past 65 years the best BBQ is at Parker's in Wilson, nc. Get there early on Sunday or get in line across the parking lot. While in Wilson try the best hotdog in the world for the past 92 years at Dicks hotdog stand .
Seriously, eat a hot dog at Dick's? lolol
make sure they use hardwoods like hickory and fruitwoods and everything made in-house such as beans and sauces is a must. CREEKERS BBQ in Stoney Creek Tennessee does all these things
CREEKERS BBQ in Stoney Creek, Elizabethton, Tennessee
This is the second time in a week some HACK writes a story about BBQ and fails to mention Memphis. This author probably buys cheeseburgers from 7-11
C'mon now, Bryants in KC M. Tell me who invented Brunswick Stew?
Take what CINCEO1 said and reverse it, you're on the right track...
Good BBQ joint:
Smell distance is a factor, further the better in most cases. Rough building condition is a plus. Big crowd is a good sign. A line before they are open is a very good sign of possible greratness. If they are closed hours before the sign says they should be because they ran out of meat, you probably missed out on some great Q. Stay the night and return early the next day.
If the sign says anything about their famous sauce; keep on driving.
SIMS BBQ in Little Rock, AR! ....I do love me some NC BBQ and Brunswick Stew as well!!
A good BBQ place must have at least ONE cinderblock wall as part of its structure.
Grew up in NC and good BBQ. Have followed my nose to BBQ in SC, GA, TX, Kansas City, Memphis, CA. NC BBQ still #1 with a bullet. Lexington BBQ and Carolina BBQ in Statesville are still my favorites.
Terrorism against Medical Marijuana Patients is the work of Satan and his devil worshiping thugs.
Maria , I suppose there is some sort of connection between medical marijuana patients and BBQ, but I just can't seem to put my finger on what that would be??? Hmmmm...
The only connection I can even think of, is the Marijuana smokers case of the munchies. Good BBQ can help a lot with the munchies.
Allen and Son in Chapel Hill, NC has the best eastern BBQ. Actually the best in NC since western NC BBQ has way too much ketchup in the sauce and they do pork shoulders, not whole hog.
Jimbo: C'mon now. Keith Allen uses only shoulders, not whole hog. That's why Allen and Sons is a bit of a cross between Eastern (think Skylight in Ayden) and Western (think Lexington #1). We here in the Triangle call it Piedmont, twixt Eastern and Western.
The Alpha and Omega, Kansas City.
You've got to be kidding: "The best of these tell you what to avoid: any place that is open on Sunday, serves beer, stays open past 9:00 pm, or advertises on billboards".
Outside of Texas it's hard to find out anything that truly resembles what a magnificent barbecue is.
I've been making barbecue ever since I was 13 years old. I would be the one behind the grill at high-school football games and at FFA rodeos and other similar venues.
To know if you're getting real barbecue you have to look at the grills. The grills must have very hot spots, like flaming hot, and also cold spots, where the seared meat is placed to "bake" until the right temperature inside.
In North Carolina they believe that sweet pulled pork is a barbecue secret.
A barbecue secret is cooking to perfection a tenderloin or a nice porterhouse T-bone.
Sweet meat? Not for me. That's for kids and its a good substitute to McDonalds.
The Sonny's chain does a respectable job. Unfortunately, the nearest Sonny's to me is located in Corbin, Kentucky... too far south to drive. If it was a franchise, I would buy one just for my own personal need:)
Sonnys CHAIN????!! You got to be kidding. Your homework is to Re-read the article.
You can buy a number of great smokers for a lot less money than a Sonny's restaurant. I've never had anyone's backyard ribs or shoulders that didn't eclipse Sonny's. Then, on to the restaurants mentioned in this and other articles.
Sonny's is to BBQ as Olive Garden is to Italian.
Good BBQ up North is like a good Philly CheeseSteak outside of Philly..it ain't happening.
LOL! Love your comment and you have hit the nail right on the head!!
Go to Memphis.
Yep, come to Memphis. Over 50 diiferent outfits to choose from ( http://tinyurl.com/bbqmemphis ). A few of those have multiple locations, but most are as described in this article. If you love bar-b-que, this is your town! I grew up in Texas, but if you love meat cooked slow, then Memphis is the place.
The ONLY way that a barbecue place could be "great" is if it is either closed, out of business or burned to the ground.
Then find another article to read and post on....CLOD!
You poor clueless fool!...
Let's see, Ridgewood in Bluff City, Firehouse in Johnson City, Stans in Greeneville, and the list goes on, all in TN
James is a hipster. Get out of Brooklyn, you lazy flannel-wearing degenerate.
HAHAHAHAHAHAHAHAHAHAHAHA!!!!!!
The Black Eyed Pig in Naples is one of those tiny places that is a real treasure. Outstanding food. Nice folks.
we need a map with pin points of the three best in every state
I blame ORomneydare
judge it by how slow the people are walking when they leave. If they are walking very slow, they ate too much and THAT is the place
if they are moving fast, it means they didnt like it...move on
Please try Creeker's BBQ in Elizabethton, TN. It is absolutly the best BBQ I have evry tried!!!
Go to Valdosta, Georgia and eat at Autry's BBQ. A walk-up that has the best BBQ.
I blame Obamacare.
Woody Creek BBQ in Springtown,Tx.
Whatever the signs are... they dont have good BBQ in Rhode Island. (surprise)
I have checked. Just about everywhere.
*sigh*
Did you check Becky's in Middletown? Not fantastic, but decent. Stickyfingers and Wes lag behind that. Closest good BBQ is just north of Boston at Blue Ribbon (skip the yuppie place near Fenway).
Whiskey's in Boston is very good. Also, one of my favorites is in, believe it or not, in the Times Square area of New York. Virgil's BBQ is awesome, and for NYC, quite reasonable. The portions are huge, and all meat prepared is equal to any great BBQ I ever had in the mid to Southwest (for example, Texas).
I heard about Virgils all the way down in Georgia! I know folks who held up a whole bus full of tourists to get some after seeing the Lion King.
Although Stickfingers is no longer there, they used to have good beef ribs. I miss then although I have now moved to a BBQ state (NC!). Then again, if you did not like Stickfingers you could also wash your sorrows away at Fox Lady!
Kevin,
You obviously have not made your way down to Kit Kat's BBQ on the Westerly, RI/Pawcatuck, CT line. It might be technically Pawcatuck, but the smoker in the back is on Westerly property I think. All you can eat on Tuesday and Wednesdays. Was just there yesterday as a Repeat Glutton. Delicious!!!
Look for the lines waiting outside before they're even open.
In Austin, I vote for Pokey Joe's over Stubbs or the guy who judges on Barbeque Masters.
With all the truly outstanding BBQ in Central Texas (Saltlick, Black's, Smitty's, Franklin's, etc.) you go with Pokie Jos? Heathen! Please leave the state and don't come back.
Pokey Joe's is pretty decent middle of the road BBQ. I serves its purpose. But Franklin's is the diamond by which other diamonds are rated. Very little can compare.
Any place in Lockhart or Dripping Springs Texas
If their is more outside seating than inside, and the smoker is almost as big as the rest of the dwelling (I use dwelling because it's not alway what I'd call a building), stop the car and put on the feed bag!
As I have stated many times before, if you want the worlds best BBQ, you need only go to 1 of 3 places: Memphis, Kansas City or North Carolina. Texas is a distant 4th. Anywhere else is simply a waste of time.
You left out Tennessee and Alabama where some THE best BBQ in the WORLD is found! Come to Big Bob Gibson's in Decatur, Alabama and discover what BBQ is ALL ABOUT! Don McLemore and Chris Lilly have won MANY National and International BBQ awards from cook-offs in Memphis, Kansas City and St. Louis as well as many other cooking competitions!
You'll be so glad you came here, you will brag about it!...
Memphis is also a waste of time.
Not so. Interstate is great. While there for lunch there were 2 table full of Shelby County sheriffs and other officers. Shipped a case of sauce home!
I second the vote for Interstate. I had some on a layover in Memphis, catered in from their downtown pit. Very good pulled pork, and crisp creamy coleslaw to go on top.
Memphis is the place! Toms on Getwell is awesome.
It sure is and that Chez Rendezvous or whatever it is called had the worst tasting ribs..I don't get it...
rendevouz is not typical of memphis bbq. they serve dry rub ribs and i personally do not care for them. all other bbq places in memphis are wet sauce based or offer dry, muddy, and wet ribs. that being said, rendevous does an incredible amount of business and they ship a lot of ribs out of town as well. corky's is probably a decent example of memphis bbq with a vinegar based sauce. its tasty and the vinegar isnt overpowering like it is at someplace like topps bbq. my personal favorite is A&R BBQ because they have a sweeter sauce although i admit that the location on stage road is somewhat hit or miss at times. i have had interstate once and it was pretty good, its just not convenient from where we live outside memphis.
Gates on Brooklyn in Kansas City is my favorite there. Countryside in Marion, NC is the best in WNC, with Butch's in Morganton taking a close second. County Line in Houston is pretty good for that style. Stay away from St Louis, I think they put pumpkin pie filling in the sauce. And the Nordy's in Colorado taste like it is steamed in mop water, though Georgia Boys and Smokin' Daves on the front range do a decent job considering the air being almost too dry and thin to smoke properly.
Gates is not on Brooklyn in Kansas City...that is Arthur Bryants. Gates has several loactions in KC, one north of the river, one in Independence, one east of the Plaza, one on Stateline near I-435, there may be others. Both Gates and Bryants have their admirers, I like them both but enjoy the "May I help you?" shout-out you get when you walk into any Gates
Gates at 1221 Brooklyn Ave., KCMO Go home and take your Ginko.
SOOOOOO wrong.... TEXAS BBQ rocks hard! They kill and burn beef! Now, don't get me wrong. I dine on swine and enjoy some chicken, but for me, nothing beats a nice steak or brisket barbecued to perfection. Texas, followed by KC, NC and Memphis battling for runner-up
I have been fortunate to live in many of the GREAT BBQ places. I lived in Texas for 3 years and appreciate their BBQ but I lived in NC for 3 years and have lived in KC for the past 25 years and they both have outstanding BBQ. When I live in NC I traveled the state and frequently stopped into Lexington BBQ #1 – a truly great place. My wife loves the vinegar style so much that we make it frequently on our own smoker. While KC is a different kind of BBQ it is hard to find better. My favorites include (in no particular order) Oklahoma Joe's, Arthur Bryant's, Danny Edwards (Only open for lunch!),
Look for place with lots of pick-ups in parking lot
Funny, I don't know that I agree with many of these methods for picking a good BBQ place except for the cobweb comment (but how often do you actually get to visually see the grill). I find that the backroad country bumpkin parking lot types tend to overcook the meat. Basically it's a simple recipe. Look at the number of cars in the parking lot, if there are tons of people at a restaurant then it's likely pretty good. I've had some great BBQ from places with lots of advertising and some of the worst from country road types that think because they are country they can cook. It's about determining what type you are going for (pulled pork, brisket, ribs). In NC, everyone eats pulled pork BBQ but like the rest of the nation (see the latest winners in the best BBQ), I prefer brisket so I frequently have to use these techniques to find the rare BBQ joint that has "good" BBQ and not just a vinegar filled pile of pig meat.
Number of cars in parking lot is not reliable. Some places are popular because "that's where we've always eaten", not because the food is exceptional.
i agree, brads in oakland is always packed and its horrible
Yet to find a better than adequate BBQ joint in Harlem. I mourn for Do City BBQ in San Francisco...
Come visit the deep south and learn what BBQ is all about! You will never find a good authentic BBQ joint in New England!
Good luck!
Never been to the one in Harlem, but Dinosaur BBQ. I toured Tennessee and North Carolina for BBQ joints and that place is still my favorite. I've only been to the one in Syracuse, but they have a location in Harlem. Hope that helps.
It's not the place it's the prep – RWs in Brookfield, CT is tops here followed by the Cookhouse in New Milford, CT
Go to Texas
Just follow your nose.
Fette Sau = Best BBQ ever.