America's best grilling restaurants for Independence Day and beyond - what's the best charcoal grill

Scene: according to a recent lifestyle study by the fireplace, Patio and Barbecue Association (HPBA), July is the most popular day of the year and can be barbecued in the backyard.But some people still prefer to eat outside, and it's good to have someone cook for you for the rest of the year, especially in winter or in bad weather.Burgers and hot dogs lead the trend at home while some Grill-The center restaurant focuses on one or two kinds of food, and most restaurants spend their time cooking on a fire or gas grill, from chicken to steak to pork chops, with a recent exploration of American cuisine, the demand and interest in Bison reached a new height.But no matter what cooking is, the HPBA survey shows that the primary reason for the barbecue is --According to 71% of respondentsThe taste improved.So while most restaurants don't have a barbecue, if you want a little smoke, flame, stripe or char on the food, you need to find a restaurant that has a barbecue.Over the years, this column has visited several famous BBQ points, so we reviewed the best places with the holiday weekend coming.Fire: if there is a restaurant group that is really synonymous with this niche, it is Weber GrillRestaurant, which has a location in San DiegoLouis, Chicago, Lombard, sick.And my sick Schaumburg.The restaurant is owned by Chicago, the world's most famous manufacturer of gas and charcoal grills-Headquartered in Weber, in the open kitchen, the chef cooks with open flames on multiple Weber grills, especially on the company's iconic charcoal kettle.It's all about the barbecue here.They even run the course.Surprisingly, these places are very upscale, more steak houses than fast casual, with full service, napkins, premium wine glasses and full servicetrained staff —multi-There is even a chef menu dinner with wine.Yes, the Webb Grill offers hamburgers and beer (mostly micro-beer), but the menu is exquisite and standard, including baby ribs, cow bris and beer can chicken, although more esoteric options include an ItalianHalf-baked chicken under brick, plate grilled Bourbon salmon, tilapia Lo with cheese, boneAmong the smoked pork chops and Weber's signature gourmet barbecue cakes, it adds a smoky burnt flavor to one's favorite comfort food.The burger page is very long and varied, with French Onion Burger and red wine demi-With Grilled smoked onions and fried onions and Swiss dishes.Farm burgers combine beef with lamb with bacon, goat cheese and dry tomatoes.There are even Turkey and black bean burgers to choose from, and fans of vegetarian burgers are raving about the latter.There are also several other wonderful restaurants in Brighton, California, whose entire concept has caused a fire, and the most striking is the excellent post-second.The restaurant is famous for the important scenes filmed in the romantic wine country comedy "Sideways" (Virginia Madson plays Waitress), but its real-life reputation is number one1 Location for Santa Maria BBQ, a unique way to cook in central California.Santa Maria Grill is sometimes referred to as the fifth regional BBQ style (along with the Memphis, Carolina, Texas, and Kansas City styles) and its roots are Mexican cowboys or vaqueros in the 19 th century of open fire, he works at the local ranch.Vaqueros in favor of a little-known grilled, three-colorTip, always burn the red oak tree native to California, now the trademark of Santa Maria --style barbecue.Meat is rubbed with dry spices for seasoning and is often marinated when cooking with a mixture of vinegar and oil.The other four BBQ styles tend to be closed smokers without direct flames, but this is a fiery barbecue style, and on the second wedding post, there are more things like steak, ribs, etc.(Paired with Hitching Post iii's own critically acclaimed Pinot Noir wine ).Just last week, we visited the Road house in Zingerman, Ann Arbor, Michigan.In the open kitchen, many foods are cooked on a fire grill that burns oak.Natural steak and special burger are very popular, fresh land, Medicine raised from pasturefree, grass-fed beef.The condiments from Bacon to cheese are the best handmade items, and the buns are homemade.Some sources of impeccable fresh seafood and naturally farmed traditional varieties of pork are also sold on the grill.Alberta, Canada produces some of the best quality natural grassFed beef on the continent, Calgary's Charbar takes advantage of delicious Argentine cuisineLive fire cooking style.The heart of the open kitchen is a clunky steel classic Argentina asado-Style grill with heavy duty steel wheels and chains to lower and lift the grille on burning logs.The signature is a huge fl stone.style 60-Two-pound steak house for sharing.Burger: delicious American food covers many hamburgersDirty, steam, even fried.But the flame barbecue is hard to make mistakes.The best thing to do with adding fuel to the fire is Gordon Ramsey Berg, right at the Hollywood planet Casino on Las Vegas Avenue.Fire is the theme here, sculpture from the entrance, a 30-The first step of "fire art", the wood burning frame of the open kitchen on the menu, most of which is cooked on open fire, and spices also play a great role.Ramsey left the seeds in his Mexican chillies, and few would do so because of "a fiery surprise ".Wings are the wings of "Hellfire", and the Devil's dawn is --A natural beef hot dog stewed in hot sauce, baked on the grill.But in addition to the decadent pudding milkshake, this is a good hamburger to grab the limelight, due to the firstScore fresh ingredientsOn the grill, mix the ground cattle bris, Chuck and short ribs with imported Devon butter on a mixture of apples and oldwood.Brioche buns are great, fresh baked every day.The burger is juicy, delicious, and the meat is delicious. it can be ordered completely. The combination provided at the same time is very good.Atlanta's famous Vortex (two locations) brings the burger gimmickry to a new levelA combination like the iconic double-Crown artery bypass, with two and a halfA pound of meatloaf, eight slices of bacon, two fried eggs, six slices of American cheese, on a loaf of bread.Between two grilled cheese sandwichesThe triple bypass is larger, with a total of 14 signature burgers such as the wrath of Hell (pepper Jack cheese, habanello flavor, Grilled Jalapeno and atomic death chili sauce ), rebel Outlaw (pork, bacon, cheddar cheese and braised sauce) and Fat Elvis Presley (peanut butter, bacon and fried banana ).What makes the Whirlpool burgers different is their quality, extralarge 8-100% pound fresh beef loin meat per ounce, baked by hand on the heat.BBQ: most great American barbecues are slowly smoked with indirect heat, not open fire, but there are two very obvious exceptions to our favorite American cuisine.Austin suburban Texas driftwood salt licking barbecue has always been one of the best barbecue sites in the world, and is also known for its lone star state signboard, brisket, it is also known for its less common products, huge beef ribs and the more rare buffalo ribs recently added.In 1867, the owner of the Salt Lick family came to Texas in a carriage from South Carolina and cooked with open fire when they went, create a unique combination of Carolina and Texas barbecue styles plus live barbecue.The restaurant is a huge indoor/outdoor complex that can accommodate 800 people, but at the heart of it is a huge round stone fire pit with chefs (ignoring the Southern barbecue tradition) on the fire pit before completing the more typical slow cooking related to the tournament BBQ, the ribs and other meats re-produce the carriage train cooking on the open fire.Pork ribs expert Dreamland BBQ is another type of temple and is a true barbecue legend that has been offered nothing but pork ribs-even both sides-for decadesAtits original location in Tuscaloosa, Ala.The story is like this, in the dream, God told the late bricklayer, Bishop John "Big Daddy", that he should open a barbecue place, so he started cooking in his front yard in 1958 and now the first restaurant is here, so the name is Neverland.There is satellite location today, but his family is still running.It can be said to be the most famous Oriental rib joint, even when it is full, it is very big and meatStandard spare rib size-no St.Is this Louis Che's or baby's back?Most unusual of all, they are not smoked, but Bake "pecan fire" on a brick cooking pit at the back and cook in about an hour (with six-Plus slow smoking ).Although not tough at all, they are not as tender as most spareribs, really meat, satisfying, juicy, delicious and addictive.It turned out that sausage was added at the end, and the menu in the other 7 places was relatively large, including pork and chicken.The slogan of Dreamland is "nothing like them", which is very accurate.For 15 years, Larry Omsted has been writing about food and travel.As an avid diner and chef, he took a cooking class in Italy, took part in a barbecue contest, and had dinner with Julia Felder.Follow him on Twitter @ travelfood guy and send him an email if you think he should go to a unique American restaurantTravel email @ Usatday.com.Some of the venues reviewed in this column offer free service.