My fat backside and “dunlop” belly qualify me as an expert on BBQ. Also, I was raised in NC, lived in GA and MD and now live in TX, giving me experience in 4 regional BBQ cuisine (Quisine?).
Here is the way to tell if a BBQ joint is any good in Texas: get a beef rib or two. If the ribs are delicious, most everything else will be even more delicious. This is true, because beef ribs are the hardest BBQ to make delicious.
In NC and GA, pork ribs perform the same function, but without as large a quality difference between the ribs and the pulled pork.
September 16th, 2009 at 9:03 am
My fat backside and “dunlop” belly qualify me as an expert on BBQ. Also, I was raised in NC, lived in GA and MD and now live in TX, giving me experience in 4 regional BBQ cuisine (Quisine?).
Here is the way to tell if a BBQ joint is any good in Texas: get a beef rib or two. If the ribs are delicious, most everything else will be even more delicious. This is true, because beef ribs are the hardest BBQ to make delicious.
In NC and GA, pork ribs perform the same function, but without as large a quality difference between the ribs and the pulled pork.
In MD, get the softshell crabs.