Barbecue – America’s Summer Obsession

 If you’re like me, you might think that all the “To Do Before You Die” lists and books are foolish. Unless, of course, the list or book in question involves a particular passion or in my case a certifiable weakness – barbecue. Barbecue is one of America’s greatest gastronomic obsessions. And there are scores of places around the country to savor copious amounts of outstanding “cue” to suit anyone’s tastes and needs (yes, I said needs). In case you didn’t know it, May was National Barbecue Month and Memorial Weekend was our annual right-of-passage that in its own way declared “open season” for backyard barbecuing.

So, what’s wrong with you? Strike up the grill and get to smokin’. Some of the staunchest of “cue” fans have even become members of the National Barbecue Association along with pit masters, restaurateurs, industry suppliers and others.

Without further ado, here’s the best of barbecue across key regions in the U.S. The list includes my personal faves, some recommendations from friends and family and top picks culled from a variety of sources who’ve all confirmed that these are where you’ll get your finger lickin’ barbecue groove on this summer.

Kansas City – Barbecue Capital of the World

This is my belief and I’m sticking to it: The place to find the best barbecue in the country is (hands down) Kansas City. As a former cow town, Kansas City has been synonymous with barbecue since the early 1900’s. So it’s no wonder that the metropolitan area on both sides of the Missouri and Kansas state lines boasts over 100 delectable barbecue restaurants, and plays host to the biggest barbecue celebration and contest in the world – The American Royal World Series of Barbecue®. Attended by thousands every year, the event features an astounding 500+ teams that flock there to vie for top honors in a variety of categories.

With so many great places to choose from, how does one pick a favorite? Locals and visitors alike are divided about their top pics and why, nevertheless, there’s a handful that consistently rises to the pinnacle of barbecue excellence.  Among these are Oklahoma Joe’s Barbecue (pulled pork, baby!), Gates and Sons B-B-Que (ribs), Fiorella’s Jack Stack Barbecue (burnt ends), LC’s Barbecue (beef ribs), Rosedale BBQ (anything pork), Arthur Bryant’s BBQ (side dishes), BB’s Lawnside BBQ (great “cue” set to live music), Smokehouse Bar-B-Que (ribs and baked beans) and Brobeck’s Barbecue (rib tips and their distinctive ham salad).

Like to try a sampler? They’ve got that, too, with KC Barbecue Tours, a four hour guided tour by bus that barbecue hops all over the city and offers devotees the chance to sample the different techniques and tastes at four different local joints – ranging from the heavy weights to the hidden, family owned gems.

And while we’re still in the Heartland, I’ll add one more to the mix—Pig In! Pig Out! BBQ—located just three hours south in Wichita. In addition to numerous “Wichita’s Best” honors, this family owned and operated joint has garnered a slew of awards for their superb barbecue ribs, brisket, pork, turkey sausage, ham and smoked chicken.

Deep in the Heart of Texas

We know that everything is BIG in Texas, and that includes their penchant for outstanding barbecue. There are throngs—including non-Texans—that swear by numerous establishments all over the Lone Star State.

In Dallas there’s Two Podners Bar-B-Que Seafood Restaurant, known for their fall-off-the-bone and cut-with-a-butter-knife meats like pork short ends, beef tips, sausage, Pittsburgh hot links, ham, and turkey. In Austin, folks pledge allegiance to Iron Works which serves succulent smoked pork loin, beef ribs and a chopped beef plate for starters and The Salt Lick for their double cut beef ribs, brisket, sausage and turkey; both joints garnered recognition in several national publications. Over in Houston, distinctive meats including jalapeno pork links, Czech sausage, and sweet water duck are on the menu at Goode Company Barbeque.

And let’s throw a bone (pun intended) to Lexington, a city tiny in size compared to its big Texas brothers, but no less worthy of barbecue accolades. Here you can sink your teeth into Snow’s BBQ. Only open Saturdays from 8:00 a.m. until sell out, Snow’s has been voted best barbecue in Texas by Texas Monthly magazine (not bad for a one day a week operation).

Charlotte is Saucy!

To me, “Charlotte” sounds like someone dainty who should be handled ever so gently like a lady. But in the Tar Heel State they can run rough shot with the best of them when it comes to dishing up outrageously good barbecue. Take local darling Bill Spoon’s Barbecue for example, which, in addition to the popular pork and chicken plates is hailed for their delicious barbecue potatoes, hushpuppies and Brunswick stew.

A chopped brisket Sloppy Joe and smoked pulled chicken and wings are among the most popular items at Midwood Smokehouse, where a custom built, wood burning, computer controlled hickory log smoker does the cooking. And last but not least, Queen City Q (Charlotte’s nickname) serves up house smoked sausages, hand pulled pork and a Q-ban sandwich (pork and ham with accoutrements).

Sweet Home Alabama

No visit to Decatur, Alabama, would be complete without indulging in some barbecue at Big Bob Gibson Bar-B-Que (two in Decatur and one in Monroe), which has garnered a Jack Daniels World Championship honor for their pork offerings including amazing fall-off-the-bone, melt-in-your-mouth ribs. On the other side of the state in Mobile you’ll find Saucy Q, purveyors of their famous ribs, Q Wings (whole smoked), “Mama’s Secret Recipe” Bama Brunswick Stew and the Gimme 5 – barbecue ribs, pork, beef, chicken, sausage and sides. Bring it on!

And speaking of “Before You Die,” the Alabama Tourism Department has put out their own booklet entitled, “100 Places to Eat in Alabama Before You Die.” Their list includes the BBQ Shack (Dothan), Jim ‘n Nick’s BBQ (Birmingham) and Golden Rule Bar-B-Que (Irondale) among the state’s best barbecue restaurants.

Big Apple Barbecue

Rated “Best Barbecue in New York” by Zagat Guide three years running is Fette Sau in Brooklyn, where patrons dive into the hand-pulled Berkshire shoulder, Berkshire St. Louis style pork ribs, boneless and bone-in ribs and 3-day brine cured pastrami, among other menu items.

In Manhattan, a favorite is Daisy May’s BBQ USA, with offerings from all over the country like Memphis dry rubbed pork ribs, Carolina pulled pork, Oklahoma jumbo beef rib, Texas sliced beef brisket and Kansas City sweet and sticky ribs.

BBQ-Palooza!

One of the drawbacks of food writing is that long before you finish the story you’re often salivating over the fantastic meals you’ve had or you’re coming down with serious taste bud withdrawal as you obsess over the new places you want to try.  Either way, I’m OK with standing and proclaiming, “My name is Lysa, and I have a bona fide addiction to sampling the best barbecue all across the nation.”