Kansas City MO is the best IMHO
The list of cities, btw:
7. St. Louis, MO
6. Nashville, TN
5. Austin, TX
4. Lexington, NC
3. Kansas City, MO
2. Lockhart, TX
1. Memphis, TN
Not on the “Top 7” list, but I have had some mighty fine ‘cue in Chicago. My uncle in Pensacola says there are some first rate BBQ restaurants in the Panhandle.
Was just at Jack’s no too long ago in Nashville TN and have been to Gates in KC a couple years back. Both excellent but I’ll give the nod to Gates in KC.
Little store in Lexa, Arkansas that sells a great pulled pork sandwich.
Another little joint, not sure it’s still there, is in Y-City, Arkansas. Man, I wish I had me a pulled pork sandwich with some cole slaw and some bbq sauce that makes your lips tingle.
I had BBQ chicken tonight. On the grill over hot coals, with a BBQ sauce made from onions, catsup, vinegar, beer, brown sugar, and coffee. Smoked over pecan and rosemary.
Give that to someone from North Carolina, and they would say it's crap, and not BBQ.
There is no best. But it's all good.
/johnny
If season don’t open ‘till Memorial Day then I guess I’m a dang ol poacher.
I smoke meat yearound
Rudys is hit or miss
The quality control is poor.
I ate in Waco and id was notable.
I ate in Denton and it sucked.
Love BBQ, pulled pork with mayo based slaw and a sweet/spicy tomato base sauce..
Around Nashville some of my favorites are Tom’s Blue Moon, Jack’s, and Martin’s
The best brisket I’ve ever had:
Froogel’s Super Foods Market
http://local.yahoo.com/info-64404819-froogel-s-super-foods-market-gulfport
Good all-around bar-b-que:
The Shed
http://theshedbbq.com/
Smoke Stack in Martin City, Missouri. Best anywhere.
The BBQ I grew up with had a sweet reddish sauce and creamy coleslaw. But my favorite place where I’m living now has thin vinegar sauce and vinegar based coleslaw. I have to say, both are great. I think the poster upthread got it right: it’s rare that you encounter truly bad barbeque. The vast majority of it is pretty dang good.
What happened to
LOVE’S BAR-B-Q in San Diego?
Seems like the org is no longer in existence.
And there was a great Bar-B-Q in La Jolla back aways from the overlook of the beach a few blocks . . . ran by a black fellow—everyone was seated wherever there were seats at big tables, didn’t matter who else was there—everyone was all thrown-together. Great food. Can’t think of the name. Don’t know if it’s still there, or not.
When visiting my wife’s family:
Dreamland in Tuscaloosa, Alabama
and here in town:
Dr. Hogly Wogly’s Tyler Texas BBQ in Van Nuys, Ca.
Unfortunately, I can’t find anyplace in LA that makes BBQ pulled pork sandwiches like they do in the south.
You will find it hard to believe that an ice cream parlor would offer BBQ, but there is one that does on the weekends, sometimes with a side of Jazz as well. and both are very good.
Judeth Rose Ice Cream Parlor in Monongahela, Pa.
I love BBQ, almost all kinds. Dry rubs and mustard base are low on my list though.
I used to get Texas Best BBQ sauce. Tangy, semi-sweet and no oil so it stuck to the meat.
They sold out to a big outfit and faded away.
About a yr. ago the original maker was going to bring it back but my e-mails to their website have been unanswered so guess they didn’t make it.
About 25 yrs. ago we went to a place in SW St. Louis that had the best BBQ greens I’ve ever had, and catfish.
Bubba and Coys. wonder if it’s still there.
The Salt Lick.....Austin, Texas, without a doubt!
>>...What say you all, FRiends?...<<
No matter how good or bad, I’ve never come across some Que I wouldn’t eat. To me, it’s *ALL* good! Having said that, my fav is the smoked pork sandwich (with wet slaw *on* the sandwich) and ribs at “The Little Pig” drive-in (Memphis style) where I grew up. Sadly, it’s been gone for a looooong time. But, it was my “benchmark” for what BBQ is “supposed” to taste like.
Since I can’t go back in time, I’ll now take “any port in a storm.” Any bbq joint has good days and bad days. So to give them a fair shake, you can’t just go somewhere once and fairly pass judgement.
So, I’ve resigned myself to try them *all*, just as frequently as my cholesterol levels allow me to. It’s the fair thing to do. I sincerely suggest everyone do the same.