BBQ

After my wife, kids and grand kids, BBQ is the love of my life. I love to spend weekends smoking up a few slabs of ribs, a couple briskets or a pork shoulder. The family says that my ribs compare well to any BBQ can produce. I always look for new BBQ joints to open in locally so that I can try them. When traveling, I intentionally seek out local BBQ fare just so I can try it. I have even ate BBQ in Florida! I think that qualifies me as a legitimate BBQ aficionado, expert judge and final arbiter. I have 5 simple rules:

1. Grilling is not BBQ'ing.
2. You must taste the smoke.
3. Great BBQ can be awesome.
4. Bad BBQ can still be pretty good.
5. BBQ experimentation is worth extra points

With my 5 rules in mind, I can classify the best BBQ offerings by region. First, you can disqualify everything west of the Rocky Mountains based on rule #1. Sandal-wearing grillers of veal, lamb and fish are not serious BBQ contenders. Texas BBQ is nearly exclusive to beef brisket and ribs, so throw them out also.

That leaves 3 serious BBQ regions. The midwest (commonly referred to as KC BBQ), Memphis, and North Carolina BBQ varieties.

KC BBQ - Noted for use of tomato-based sauces that range from sweet to spicy, and hickory smoked beef, pork, ham, ribs and turkey. Every town with a stoplight has at least one BBQ joint, and most claim to be "world famous". To try the best example of KC BBQ, you must go to Oklahoma ... Joe's that is. The quality of BBQ'ed meat is excellent. The owner gets extra points for creation of the Z-man, a sandwich with BBQ brisket and an onion ring with melted provolone cheese. It is a very unique and delicious BBQ sandwich.

Fiorella's Jack Stack also deserves high praise for tender, slow smoked meats and an upscale atmosphere. Avoid Bryant's and KC Masterpiece BBQ. They have been hyped by out of town media because of their national reputation, which is totally undeserved.

KC BBQ takes first position for their sauce and sliced meats.

Memphis BBQ - Renown for their ribs, pulled pork and slaw served on the bun. Memphis is home to world-class BBQ masters. Ribs can be either dry (generously covered with dry rub) or wet (slathered in sauce). Dry ribs seem to be unique to this region and are examples of some of the best slabs found anywhere.

Corky's is a chain that extends beyond Memphis and is a good representation of what Memphis BBQ is about. But the best Memphis BBQ is found in the old established joints, such as Central BBQ and Interstate BBQ. Charlie Vergos' Rendezvous is a downtown establishment that specializes in dry baby back slabs. Each slab is finished off under a broiler which gives it a unique flavor. A unique atmosphere sets Rendezvous apart from every other BBQ joint around. (Where else would the wait staff yell at you?)

Memphis takes first position for ribs. Sauce and pulled pork deserve mention also.

North Carolina BBQ - You either love it or hate it. Known for pit BBQ, the sauce is a vinegar based concoction that will surprise you and get your attention. Most BBQ is served with slaw and hush puppies. The best example of North Carolina BBQ is the pig roast. That can be very good BBQ, and very different from the fast food BBQ cooked in an oven. Other than the pig roast, North Carolina lacks the slow smoke flavor of other regions.

North Carolina deserves credit for being first at putting the slaw on the BBQ, and coupling it with servings of hush puppies.

So which is best? Memphis and KC BBQ score well on rules 2, 3 and 5. North Carolina BBQ sneaks in under rule 4. But before passing judgement, I'd like to try each several more times.