A few of us got into this on another board a while back.

My vote- Dreamland, Tuscaloosa, AL. Mmmmmm ... Slab.

There is know answer, but my vote is Harolds barbecue in Atlanta near the federal pen. Not a great neighborhood, so I only go for lunch.

Harold's Barbecue,
McDonough Blvd. SE (Lakewood Ave.)
Atlanta (404) 627-9268,

Howdy folks,

I gotta object to this thread.

Bar-b-que is serious. But it's like Turkish, knowing one dialect may help you to recognize others, but you still can't speak the language. To paraphrase the supream court of the United States, it may be hard to define, but I know it when I see it.

My objection, plainly stated is simply that bar-b-que is defined according to local community standards.

To name but a few:

Slow roasted brisket, no sauce or seasoning in the cooking. Cooked 4-8 hours, over low heat, rotating it's own fat until fork tender. (A Texas style)

Pork spareribs, pit cooked with hot, sweet red sauce. (An Alabama Style)

Pork shoulder, pot braised, served with a firey orange vinager hot sauce. (Southern Illinois)

Kansas City, a sweet sauce clinging to pockets and crevaces of roasted pork.

Buffalo New York, birthplace of that most holy marriage joining Chicken wings into a trinity of butter and tabasco.

Thai, lemon grass and basil perfume the palate burning with chilies virtually unknown in the west.

Sweet red tomatoes, mustard seed, sugar and vinager, throw in a some tabasco or chilies and you've got red sauces with hues from burnt amber to bright orange all the way up to fire engine red and back again. Heat and sweet indexes that make diabetics blush and cowboys wimper, sometimes as separate as the conferderacy and a Nor'easter and sometimes joined in a June-December romance.

A rose by other names may smell as sweet. But the countless variaties of roses come nowhere near the infinity of that which we may humbly give the name bar-b-que to.

While it's well off the beaten track of most frequent flyers, (and here is my sole segue into something resembling a topic) should you ever find yourself in the Southern part of the State of Illinois, in the city of Murphysboro - the 17th street bar and grill makes their sauce with everything, but features a subtle but definite touch of apple. In the parlance of the younger generation - "It's da bomb". Pulled slow roasted pork, on a wonder bread bun, it's an amazing medley raised above others with the classic addition of the sweet fruit to the zippy sauce.

Wander a bit farther up the State of Illinois, into the town of Urbana and the Longhorn smokehouse has some seriously authentic Texas style bar-b-que (sauce clearly an add-on afterthought). This is meat slow roasted to perfection.

(And if you can find it, Pully's BBQ in Marion, IL (outhouse in the back, a few feet from the resturant) is an experience not to be missed) Classic southern Illinois, firey vinager orange sauce on roasted pork.

Now, can someone please tell me where to get some ribs in Charlotte, NC; New York City, and Albany, NY?

Thanks for indulging me - if ya got this far your braver than most.

Bon Appetite,

Pakse

Paksae, you are so correct. However, when I go out for barbeque, I find a Risky's in Fort Worth. Personal taste and choice as you say.

ARRRR!!!!

I'm dying here.

OldPenny - what is Risky's? What do they serve? I'm totally buying that ya love it...I'm just askin' what is it??

Thanks

Pakse

There are actually 2 great spots in Memphis,TN......Corky's....and Vendez-Vous.......either one kicks A!!!!

Thanks Pakse, looking for the same information myself!

Any suggestions as to where to go in K.C.?

ctuttle on this thread http://www.flyertalk.com/dining/ftdi...ML/000006.html

posts "Oklahoma Joe's, 47th and Mission in Kansas City, KS - in a Total Gas Station, and you will stand in line, but the wait is well worth it. Found it this weekend, and is probably the best BBQ I've had in a long time."

I would also add Neely's.

BTW, you can get good BBQ at the MEM airport...Da Blues serves Corky's, and Interstate is owned by the Neely's...both in the B concourse. It's a plus to flying through MEM.

If you ever find yourself in Pawhuska, OK then head to Bad Brad's. It has some of the best BBQ around.

Red, Hot & Blue, Lexington, Kentucky.

And, this Armenian restaurant I ate at in Kursk, Russia a few years ago...

JP

Call me touristy, but I love Gate's and Arthur Bryant's. Didn't care much for KC Masterpiece.

Now for Austin, I like Ruby's for a hole in the wall by UT and the Salt Lick takes the cake.

Went to Gates. Not the best I've had, but good.

Sidenote- sitting at the table next to us was Shane Battier. I thought about snagging a half eaten rib to sell on e-bay after he was done, but he had a sandwich...

I still say there's nothing better in the BBQ world than a South Carolina mustard-based BBQ pork sandwich. If you're ever in CAE, stop by an outlet of Maurice's BBQ, try one, and see if you don't agree.

Mustard-based doesn't translate well to ribs, though.