BBQ Talk Part II

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5. 4 Rivers Smokehouse (Orlando, Florida)

This family-owned smokehouse has quite the backstory. Owner John Rivers fell in love with brisket (and his wife) at the same time.
The food is really good here. But I must say the brisket is next level. This guy has been to all the top BBQ states. You can taste the love!

4. The Granary ‘Cue & Brew (San Antonio, Texas)

(Pic Credit TastyChops.com)

The interesting thing about this restaurant is that its lunch service is dedicated to traditional Texas barbecue (served “market-style”) and its dinner menu brings more innovative fare. For instance, the dinner menu’s beef clod (or beef shoulder) is served with coffee quinoa crunch and pickled celery surrounded by a tomato-caramel sauce. Fugitt compares The Granary’s cornbread to the angel-food cake, which sounds pretty heavenly.

3. Joe’s Kansas City Bar-B-Que (Kansas City, Kansas)

Formerly known as Oklahoma Joe’s, this former gas station has won a slew of awards and honors. Anthony Bourdain named it one of his “13 Places to Eat Before You Die.” Try the ribs or one of the sandwiches, specifically the Z-Man sandwich, stuffed with slow-smoked brisket, smoked provolone, and crispy onion rings.
I must say being from Memphis this one of my favorite restaurants to eat at. The BBQ here will make you rethink your life.

2. Hometown Bar-B-Que (Brooklyn, New York)

This next stop will make you think twice about New York. What does New York know about BBQ? Well, he traveled around the country to hone his smoky craft and opened Hometown in 2013. The restaurant specializes in pit-smoked meats and makes everything (except the locally sourced pickles) in-house. The local favorite suggests the brisket, beef ribs, pork ribs, and beans. So coming in at #2 I guess New Yorkers do know something about some Bar-B-Q

1. Kerlin BBQ (Austin, Texas)

(Pic Credit TexasBBQAdventures.com)

Operating out of a permanently parked trailer, Kerlin is a husband-and-wife operation with some interesting techniques. As most know briskets are smoked at between 225 and 250 degrees for six to 20 hours. Kerlin smokes its brisket at 400 degrees for 12 hours. The results are in. A thick black crust encasing tender, succulent meat. With that being said we are in Taxes and we are at #1. Looks like brisket and Texas is going to take home the gold on this list. I almost forgot this restaurant also serves free beer. I guess you can’t beat that.

Did we miss anyone? What pitmasters are cooking up your favorite cue? Let us know and follow us @SideSpinMedia on all social media platforms. And for even more great BBQ talk check out this great article from our friends over at AllTheRooms!