Posted on 08/22/2024 6:40:26 PM PDT by ChicagoConservative27
The world of Southern barbecue may move slowly, but it moves forward nonetheless. Far from a hidebound tradition, it’s constantly being reshaped and reinvigorated by new generations of ambitious pitmasters, as our latest list of the Best New Barbecue Joints in the South reveals.
First, some definitions. What do we mean by a “new” joint? That can be a relative term in a region with iconic restaurants dating back a century or more. For our purposes, a new restaurant is one that opened since Southern Living published the last version of this list in September 2021.
It needs to be a truly new restaurant, too. Plenty of successful restaurateurs have opened new locations in recent years, and some are building sprawling multi-state empires. But more isn’t the same as new, and we’ve excluded additional locations that share the same name and format as their progenitors.
(Excerpt) Read more at southernliving.com ...
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.
Texas is best. But the south is filled with incredible BBQ with other woods and sauce styles. But this list has a lot of “smoked mahi mahi with spicy mango dip” kinda things.
I had Memphis barbecue once. It was like I opened my mouth and someone poured a salt shaker down my throat.
LOL... that sucks. Texas is the best. There’s just no getting around that.
BBQ Bookmark.
If it’s in Texas, it’s not BBQ. It’s smoked Beef.
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.
Texas barbecue is smoked and sauces are added as one desires.
As long as the sauce isn’t from New York City.
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.
Get a rope.
All Texas knows how to do is beef. But they overkill with the pepper. Memphis does great pork ribs. There is no such thing as bad bbq though. Each region does there own thing and it is all good
To my taste, the dry rub is too salty. And KC barbecue is too sweet. I’ve never had true Carolina barbecue.
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.
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