7 American Barbecue Styles You're Insane for Overlooking (According to Yahoo)

Yahoo/Thrillist ^ | 7/16/15 | Dan Gentile

[Jane Long]

MMmmmmm....Salt Lick BBQ, in Driftwood :D

[Vendome]

I’d hit that....with a beer...

[AndyJackson]

Not to sure I can do the mutton shoulder, though... but I just don't like lamb very much.

First, mutton is old sheep, tough and gamey under the best of circumstances. Second, say what you will about America, we don't raise good lamb, much less edible mutton. That is because we raise the best beef in the world. Best lamb is from New Zealand, and that is great.

[Yaelle]

I’m kind of a World BBQ virgin with my previous favorite being a place in Long Beach, CA, but I am not in love with Home Team BBQ at the beach in Charleston SC. I even dream of that brisket in the vinegary sauce.

[MarkL]

Kansas city has a lot of very good BBQ, and many people have their own favorites.

Some of mine include “Joe’s Kansas City,” formerly “Oklahoma Joe’s” and “Woodyard BBQ.”

Mark Levy

[Circle_Hook]

Family style at the Salt Lick! Some blackberry cobbler with vanilla ice cream to finish! This will make your tounge beat your brains out!

[texas booster]

I travel for work and have always invited my customers to find us a local hole in the wall place. I've hit all 50 states in just the past few years, working my way to Canada next month.

Four Rivers BBQ in Orlando (original location), a dozen places in NC, a few in SC, a bunch of places in Texas and a bunch more where I remember the food or the “atmosphere”, but have no idea what the name is.

Yes, I've had way more than my share of average BBQ but there are several places that really deserve a plaque.

[JimSEA]

Tri tip has made its way to Oregon and is an excellent BBQ choice of meat.

[A Formerly Proud Canadian]

SMOKED beef brisket (as opposed to BBQ beef brisket)?

Texas? naw!
Louisiana? naw!
Kentucky? naw!
New Yak? naw!

MONTREAL!!!!!! Mais oui!!!!

Smoked meat on rye, kosher pickle, cole slaw, poutine...washed down with a cherry Coke,
a slice of heaven on Earth but eaten too often, gets you to an early grave via a heart attack!

Schwartz's 3895 Boulevard Saint-Laurent, Montréal
Reuben's Deli 1116 Rue Ste-Catherine, Montréal Ouest
Dunn's Famous Deli 1249 Rue Metcalfe, Montréal

BBQ? I'll leave that debate to others! Unfortunately all this talk of beef brisket and I need a 'fix' of Montréal smoked meat and the stores are closed! It's also 2,200 miles away!

[okie01]

I like Black’s in Lockhart too.

Black's is outstanding -- their sausage is best of breed.

Smitty's is good, too.

I can't get up for Kreuz's, though, since they moved into their new digs.

[Rodamala]

The poutine was the bigtime giveaway, of course. I think you could serve up Candied Goat Anus, and as long as it comes with poutine it would be the best dinner ever.

[atc23]

No BBQ if it’s not inTexas - sorry

[A Formerly Proud Canadian]

I am not that brave to try that meat, I’ll leave that to those who follow mohamed to try.

Actually, most Jewish delis in Montréal will serve their smoked meat sandwiches with a bag of potato chips or perhaps plain old french fries. It is the smoked meat that makes the meal, so much better than NYC pastrami because there is more fat in the meat, hence more flavour. YUM!

[smokingfrog]

The best barbecue I’ve had (so far) is Coopers in Llano, but I’ve heard some people say that their other locations are not as good. In Houston, I usually have to settle for Goode Co.

[okie01]

The best barbecue I’ve had (so far) is Coopers in Llano, but I’ve heard some people say that their other locations are not as good.

I'd have to agree with "some people". The Mason location, e.g., isn't up to the same standard.

My experience with Cooper's in Llano is somewhat limited and somewhat disappointing. I sense, though, that I got an bad cut from a good brisket both times.

[ifinnegan]

I think the picture is a mock up.

I never saw anyone eating poutine at Schwartz’s.

Does it sell poutine.

[ifinnegan]

Thanks for mentioning Zimmerhanzel’s. I never heard of it.

Blacks is great.

But that Salt Lick...

[Rodamala]

When I was out working in the Permian Basin, at the end of a long day in Monahans, TX I would stop and get brisket to go from Pappy’s. I would ask for a fatty cut and rather than slices, thicker sliced chunks. They had a decent BBQ sauce I would only get 25% of the time... but 2 lbs of brisket was a standard dinner on the road back to the hotel in Hobbs, NM, a little over an hour away. I would just eat it with my fingers like fried chicken. So good. I miss it.

[ShadowAce]

In Houston, I usually have to settle for Goode Co.

Goode is decent, but for really good BBQ in Houston, I highly recommend PitMasters. Two locations--Sawdust, and on Rayford. Both in Spring.

[cuban leaf]

;-)