I'm somwhat surprised that no one has mentioned Virgil's, just off of Times Square (NYC), almost in front of the Marriott Marquis. For NYC, it's surprisingly good food and much better prices than most of the places in the area that have waiter/waitress service.

FYI, It has been mentioned a bunch in the NYC forum. Yes there is a NYC BBQ thread.

Without a doubt, it's Starnes BBQ in Paducah, KY. The place looks the same as it did in the '50s (not that I was there) - formica counters, stools, old time Pepsi bottles. The specialty is the pork shoulder but I also get the mutton sandwich when I'm there. OMG, think it's time for another 12 hour drive for me to load up! :p

He is fully entitled to his views.

I am equally entitled to eat elsewhere.

My vote goes to the "McRib", currently available only in Germany I believe.

Many US McD's sell them too ;)

SW,

"NYC BBQ"---that's what they call an oxymoron, right?? ;)

There are Flint's still open somewhere in the SF Bay Area. I've tried Dreamland in Tuscaloosa, Everett & Jones in Oakland, and Big Nate's (Thurmond) in San Francisco.
JMHO: Barney's Hick'ry Pit in Concord CA is better. Lots of smoked MEATY ribs. Their French Dip is the best I've ever had. Great sauce (not a fan of sweet sauce - I like it smoky)

Dreamland's "atmosphere" was much better than Barney's, which is strip mall basic. But for ribs, mm...good.

Ok, I'm drooling now; time for a fix.

You know it! :D

Seriously though, there is good to great BBQ in the North and West but it is not always easy to find. The best BBQ is in the South though, hands down and I don't have a preference between pork & brisket.

^ ^ ^ ^ I'm with you!

Dinosaur is opening a new place in NYC. Going to open by Fairway (supermarket) off the West Side Highway, around 125th street.

The Q here is fine for New Yorkers like me that need a fix. :o
But since I've tasted real Q ...
I'll have to do a search for the old thread about that place in Van Nuys CA.

I have an upcoming trip.

Have to agree with this one. Of course don't forget the outlet in Mobile. They have some of best BBQ around and you can order from them and get fresh ribs delivered in a day. :)

County Line in Austin (2 locations to serve you)
JC's Ribs in San Jose, CA
Couple of great ones in Oakland, CA but wouldn't send anyone there......

Dinosaur is absolutely the best!!!

The one in ROC is better than SYR. Get a seat by the window and enjoy the view of the river.

The pulled port BBQ is some of the best I ever had.

The SYR location is not quite as good as ROC. SYR is more for the serious biker crowd.

On weekends the ROC location has live music and has over 40 beers on tap.

Some places already mentioned that deserve repeating. For those of you in the WAS area, Captial Q near the MCI center/Chinatown in DC is pretty good. Saltlick in Austin has some great brisket and flavorful sauces, too. In fact, it's worth routing through Austin just to get some of it from their airport store.

And now to start some fights... ;)

The KC style BBQ brisket at Arthur Bryant's just wasn't up to the top-end Texas brisket I've had. It was a little on the dry side. The ribs, however, were great. North Carolina BBQ? Vinegar and pork? Thank you for playing, please try again.

County Line is really good. Doing beef ribs that tender -- well, it's a terrific feat. I wish they had a better sauce, though. It's lacking a bit, to my taste. But, oh, the potato salad based on sour cream instead of mayo -- brilliant.

Can "real" barbeque be found in Manhattan? I think I read someplace that the City Council banned restaurants in Manhattan from building their own barbeque pits because of the "health issues related to smoke". But they are allowed in Queens. I just watched the Travel Channel's episode about where to find the best bbq in the US. One thing I learned is that real bbq is slowly cooked in a pit for hours and hours. Faster cooking they refer to as "grilling". So can Dinosaur or even Virgil's be considered authentic barbeque?

This East Bay boy is having a hard time undestanding this comment. Flints in Oakland is absolutely worth the trip. Why on earth would you not send someone to Oakland? Home of the Oakland Raiders and their fans. Great people and great town. Oh wait, I think I see the issue. Sort of a Brie and Chardonnay thing maybe? ;) Go for the BBQ, enjoy it, and leave any other the territorial prejudices at home.

Mike

Two schools of thought
 

Actually, there are some places that have started using high heat as the way to do their barbecue. For example, a couple of the legendary places in Texas (the one in Lockhart, darnit, whose name escapes me at the moment) smokes their brisket at 500 degrees for only four or five hours. They say there's no discernable drop-off in quality. I, however, tend not to agree. When barbecuing, you've really got to go for a lower temperature, otherwise you run a strong risk of drying out the meat and not allowing the connective tissue to break down and the fat to dissolve.

I always get a great chuckle when talking about "authentic" BBQ in NYC. I've never seen it. The places I've tried -- and are recommended by friends as "so great!" -- just don't cut it. And so many of the places that are around the country are chains, and they don't do it for me. The quality level isn't maintained in the same way. So in this one case, I'm willing to defer to the South and say, go to it, fellers, this is what you're best at. And they're mighty good at it.

But, yes, in the purest sense, grilling is high heat. Barbecuing is low heat. There are some notable exceptions to the rule, but why mess with what works so well? Keep your fire at 250 degrees, use a water pan to collect drippings and keep the air moist, and forget gas in any form. It's got to be charcoal.

My question for other folks is, what wood do you prefer as your source of smoke? I appreciate hickory a lot, but I have to say, I really like the sweetness that comes from mesquite the best.

Real BARBECUE is BARBECUED, not SMOKED!!
 

Here on the west coast, the California central coast features real barbecue, not that overcooked, smoked, soggy, drippy stuff you southerners, Texans, whatevers, call "barbecue." When the ad says "You need no teeth to eat our beef," I take off running.

It's called "barbecue" because it's BARBECUED.

So try any of the great places in Santa Maria, Santa Ynez, San Luis Obispo, and up and down the coast. My favorite is Mo's in SLO (http://www.mosbbq.com/) or just walk the weekly farmers market (Thursday night in SLO), and sample them all.

Peebles in Auburndale, FL (roughly btwn orlando and tampa). Scary little shack with the best bbq. So good in fact that the late governor Lawton Chiles used to have people bring it up to the Capital with them when they came. I should know, i did it once.

Here in Boston I really like Blue Ribbon bbq.

Franchised BBQ? Doesn't such language violate the Flyertalk TOS? :D

http://www.mosbbq.com/contact.htm
http://www.mosbbq.com/franchise.htm

Huh, it's funny to me, then, that you use as your example a place in California that has this on the front of their web page:

"bar be-cue (bär b kyoó) 1. U.S. A social or political entertainment at which meats are roasted or smoked over an open hearth or pit.2. The authentic Southern method (as practiced in the so called "barbeque belt" region of the United States) of barbeque cooking, using hickory to slow cook beef, pork, or fowl. 3. At Mo's we practice this authentic method of barbeque cooking; it requires a great deal more work but we believe it's well worth the trouble.
We know you'll agree!"

Uh, that sounds like it's smoked and not "barbecued," whatever the heck that distinction is. Personally, I think the "barbecued" and "grilled" debate is a little petty. There are so many better issues, such as what kind of wood and sauce you like, not to mention the types and cuts of meat. And "Ain't need no teef to eat my beef" -- well, if it ain't tender, I don't want it any more than I'd want a tough steak.

If you're ever in the mood for a real barbecue education -- and I say this with all sincerity -- let me know if you'll be in Houston sometime, and I'm more than happy to make you the best ribs you've ever eaten. Yup, they smoke on mesquite for four hours (for three racks of back ribs; longer for spare ribs). You'll feel like you've died and gone to heaven and will forever renounce California barbecue.

The reason for the slow-cooking at a low temperature is simple. When you cook with ribs, brisket, pork shoulder, or another of the common barbecue cuts, you're using meats that have a lot of connective tissue and fat. If you cook them fast, like you'd cook a steak, they will come out tough every time. By cooking them slowly, you allow the connective tissue to break down and the fat to self-baste the meat. When you've cooked it enough, you end up having a beautifully smoked piece of meat (and let's face it; barbecue is smoked) that's not anywhere near soggy. It'll be as tender and succulent as the finest steak you've ever had. If you cook it too fast, you'll end up with something that sticks between your teeth and, frankly, doesn't have much taste. These cuts of meat aren't steaks, and they can't be cooked fast like a steak would be. You need to give the meat time to break down the tissue (much like the result of aging beef) and allow the smoke to give it that signature flavor (along with your dry rub and mop).

By the way, since I kind of sound like I'm coming off as some super-Texan barbecue nut ... I don't like Texas. I don't like Texans. But I must say, these people down here in the South know their barbecue, and I respect that. If I ever start a barbecue team, though, it's going to be called the Yankee Invaders.

Dang it, and I was just down there! :(

Your points are all well taken, and very professionally stated. It's the attention to detail you mention in your post that seems to be missing in most of the BBQ places I've been to (and I've been to a lot). Overcooked ribs disguised with too much sauce just seems to be the norm. :mad:

It is the use of slow, indirect heat that distinguishes barbequed foods from other forms of fire-cooking like grilling. When someone says they you to come over for a barbeque, the usually don't realize that they are misuing the term. You need to keep your cooking chamber between 180-220 degrees F. Mesquite is better for grilling. It burns a little hot for BBQing.

Very often, what passes for BBQ has been wrapped in foil (gasp!) to help keep it moist. What you get in this instance is braised meat that is acceptable, but not the real thing.

SoManyMiles-SoLittleTime,
I think you've been going to the wrong places

gutt22,
If you weren't so busy insulting Texans, it sounds like you could be one. :)

That is simply the most frustrating thing in barbecue-dom. I mean, seriously, it's not rocket science. It just takes lots of patience. So next time you're in the area ... drop me a line!

I do like mesquite best, though it does burn a little hotter -- it also lets off more resin than a lot of wood, so it takes some more attention. But, hey, barbecue is all about an excuse to sit around for a day, have a few drinks, and visit with people, so there's really no reason not to give the food the attention it deserves.

Best BBQ in Tampa, FL
 

By far the best BBQ that I have had while traveling in Florida in the Tampa Bay area is a place that goes by the name of Jazzy's BBQ.

The places looks like it should be condemned and torn down by the Board of Health, however on the inside the place is pure Heaven! The restaurant interior is nothing to write home about, but the food is well worth sharing with family and friends. It's owned by an older Black gentleman and is operated by himself and his family.

The food is prepared the way BBQ should be slow cooked in a real open brick pit with choice wood only, no gas here baby. They make their own fresh Summer Sausage that will knock your socks off. The ribs are tender and tasty as is the pulled Pork and Beef BBQ. The roast chicken is to die for too. Be sure to get the home cooked BBQ Beans and Slaw, WOW!

If you wish to partake of the great food, might I suggest the plate that goes by the name of "The King of Kings", this is a sample of everything they have, there is more than enough food for 2 people on this one plate, trust me!

The place is located about 15 minutes from TPA so if you have a layover of a few hours you can make it there and back in less than an hour. To get there go North on Veterans Highway to West Waters Avenue, take the ramp going East, IMMEDIATELY get to the left turn lane at the first light, do a U-Turn and pull straight into the gravel paking lot. Just look for the cars and smell of burning hickory wood from the fire.

Enjoy! :D

Being a rocket scientist ( :) ) let me just say that for the most part, rocket science really isn't rocket science. Now brain surgery...

Let me just note that my qualms are really at the margin. Bad barbeque is still a whole lot better than just about anything else. My point being I like the dry Santa Maria style better than the other stuff (see for example http://www.santamaria.com/section_visitor/barbecue.html, and play the video).

That's a terrific web site! Thanks for the link. Lots of informative stuff. I'll admit, I wasn't really familiar with the Santa Maria style. It's a very different beast than what we haughty southerners (and Yankees in exile) call barbecue. I think I'm going to have to make it a point to check it out when I'm out in California next month. Thanks for the tips.

That Santa Maria "barbeque" sounds wonderful. What they are doing in the picture on the site looks at lot like roasting the meat over hot coals, but there's nothing wrong with fire-roasted sirloin.

Birmingham
 

I had some catered BBQ from Jim'N'Nicks. Excellent smoked pulled pork, chicken, baked beans and great deserts!

It's not just Santa Maria.
 

My pleasure. It's not just Santa Maria, though that's the name for that type of barbecue. I live in LA, but look forward to visits to that area just to sample that stuff. Check out the Hitching Post in Casmelia, San Luis Obispo on Thursday night farmers market, and lots of other California central coast towns. It's a great part of the state, and great food.

bbq
 

Sams on East 12th in Austin, Texas-A little known whole in the wall, with moist tasty BBQ brisket.

Just a shamelessly biased opinion....nothing beats Texas bbq. Check out Kruez Market and Smitty's in Lockhart. In the DFW area, Railhead and Angelo's in Fort Worth are excellent.

As much as it pains me to admit (due to Dreamland's Tuscaloosa tie - WAR EAGLE!), they get my vote. There's one in Atlanta too, but the one in Tuscaloosa is the best.

Lexington, North Carolina-style barbecue is the only REAL barbecue. Everything else is merely an imposter.

Yes, I'm a close-minded barbecue bigot, yes I'm willing to admit it and yes I'll argue with you about it.

Thanks to everyone who has been contributing to this thread. As summer travel begins, this will make for a great guide to chomping down while on the road through the USA. BTW this past weekend was the annual BBQ Ribs and Beer festival in Toronto's St.Lawrence Market. And the third year I have had to be out of town and missed it. Amazing how one can keep missing things in one's back yard, but make similar events in other corners of the world.

Now, if I can only find enough paper onto which to print this thread out on...

Here's another vote for the Original DREAMLAND in Tuscaloosa. It has the true ambience that others try to copy.

You really have to separate by subspecies of BBQ. Comparing Texas and Memphis or KC and South Carolina is pretty meaningless. On that note a really nice thing about Virgils in NYC is that it actually has most of the different styles represented. The same is somewhat true of at least the original Red Hot and Blue in Arlington, Va. which had a couple styles at least. I would say neither of these places were at the top level in either style but then again neither are some of the other places that have been mentioned. Im most familiar (and fond I suppose) of Texas BBQ. I would think a real afficionado would consider County Line to be a bit of a laugher in this. Best Texas BBQ is in Lockhart. My personal favorite from years ago was Black's but I have heard great things about Kruez's as well. In Austin, Iron Works was a very good serious BBQ place.

And while we're on the subject of Lockhart, Texas, barbecue, I'll remind everyone that that's the stuff with NO sauce on it at all. I think the best BBQ is so good that it doesn't need sauce, though I also understand that the sauce itself has become an integral part of the barbecue.

One other thing that hasn't been touched upon, I believe, is MSG. I've read some people who say they wouldn't dare serve "prize-winning" BBQ without using MSG. Personally, I think that's a cheap copout. MSG is just a lazy way to add flavor.