Nope. If it ain’t Texas barbecue, it stanks.
“Far from a hidebound tradition, it’s constantly being reshaped and reinvigorated by new generations of ambitious pitmasters,”
That was a clue, and I guessed correctly. A lot of chick type, boutique-glam BBQ when you scroll through the list.
BBQ Bookmark.
I’ve not been in Slow Fire BBQ in Savannah, but, I’ve heard good things about it.
The best BBQ in Savannah is Sandfly BBQ. Been there a LOT at it gets better ever time.
Best BBQ, old or new, in the Multi-verse is Sconyer’s in Augusta, GA.
There was one that I thought might make the list, but it didn’t (possibly because it still operates out of a trailer.)
KG BBQ in Austin has what they call Egyptian BBQ - you can read about it here: https://www.texasmonthly.com/bbq/kg-bbq-egyptian-texan-food-austin-review/
My son and his wife love the place and are semi-regulars. My wife loved it the one time we went. It definitely was the type of place that would make this list.
I prefer real BBQ.
Perpetually only posing a teaser, so other Freepers have no choice but to follow the link to find out what’s on the list, etc, makes it a waste of time to open your posts.
It’s more time-efficient just to follow the link from jump street and avoid opening your posts.
Sadly, Southern California is lacking when it comes to barbecue. The best barbecue eateries, Mr. Jim’s, Burrell’s and Greece’s, which were owned by blacks, have long ago disappeared. Chris & Pitt’s in Whittier, where I first ate during President Eisenhower’s first term, closed a few months ago. The best one still around is Mom’s Barbecue on Imperial and Vermont in Los Angeles.
Read later. Once I’ve read it, I will ask my dad if he agrees.
The only really bad barbecue is greasy or dried out. If it isn’t greasy and is smoked with real hard wood it is hard to find any that isn’t edible. Good stuff takes time to make.