OMG! rated: Barbecue restaurants worth a pilgrimage - 6 burner bbq built in

Scene: August is coming to an end, with the arrival of summer.In most parts of the country, this means that the backyard BBQ season is coming to an end soon as people roll smokers into the shed or cover them with oil cloth.But that doesn't mean the barbecue season at the restaurant will slow down.From the coast to the coast, there are more places to serve authentic slow tobacco than ever before, from barbecue bases such as Memphis and Kansas City, to alternative locations such as rural New Jersey, downtown Los Angeles, etc.A.And Manchester, N.H.No matter what season, it's good to have someone cook for you sometimes.This is especially true when cooking can take between 6 and 18 hours, with traditional Southern barbecues usually smoking indirectly at low temperatures, not on open or indirect flames.In addition, many of the main entrees in the barbecue world are large, such as pork shoulder (pull meat), whole pig feet and whole cow bris, without a large group of diners, cooking at home is daunting.Great BBQ restaurant for you to get what you want, or combine, and lots of other time consuming things like macaroni, cheese and slow-boiled beans.There are a lot of good reasons to go for a barbecue, whether it's classic (ribs, beef bris pork) or trendy (frog legs, bison, oysters ).Here, we enjoyed the barbecue and visited the famous and unknown top attractions all over the country.These are the best.OMG: the delicious food from several barbecue shops was our highest rated.(Size: Blah, OK, Mmmm, Yum!, OMG!) Joe's Kansas City BBQ in Kansas City, Kansas City (formerly oklaoma Joe's ).Many people think this is the best barbecue in America and it's easy to understand why.Joe's offers the perfect rib rack I 've ever seen and the first oneEvaluate cow bris, pull meat and Kansas City's own features, scorched ends, re-trimmed cow bris external cubesRe-season with dry frictionsmoked.Most places eat only one meat, but world champion Joe's did well at the awards ceremony.However, many loyal customers come here to buy signature sandwiches.Central grill is probably the best barbecue restaurant in MemphisEverything from pork to chicken is very good on the menu.But the ribs are awesome: Use the waist ribs in the center with the same cut as the baby's back, larger, heavier or largerBoss Craig browndis said, "Cadillac of ribs."They are completely cooked and don't fall off the bones, the BBQ is cooked, and from the free use of brown sugar caramel and sealed spareribs there is a very crispy crust with a lot of meat and juicy insideAn unusual feeling is that a fryer that makes homemade pork crust and potato chips is fantastic.The best-selling items are student and local's most popular signature BBQ corn flakes with top quality BBQ sauce for pulling pork, cheddar cheese, Mexican corn flakes and Central.Smoked chicken wings are a rare barbecue shop and are great.Marinated overnight, smoked for two hours, cooled overnight, then fried at home, hot dry friction-a three-day process.Instead of being just hot, they are deeply layered by taste, and each bite is better than the last one.Dreamland Bar-B-Que inTuscaloosa, Ala.The motto of the world-famous rib at this restaurant is "no place to be like them", a popular miracle is delivery.One night God told the late bricklayer, Bishop John "Big Daddy", in a dream that he should open a barbecue.In 1958, he began making ribs in his front yard and soon built his original dream in front of his house.There is satellite location today, but his daughter runs the original house and still lives in the house next door.The ribs are very big from the chart and even full.The size of the ribs is standard, and the brick pit behind it has "pecan Fire Roast ".They are fleshy and very juicy, seasoned with dry friction under the light-colored coating of the red Secret Recipe barbecue sauce, spicy in a strong, delicious way.It turned out that there was almost nothing else, just the white bread "napkin", four simple sides, very good sausage as an appetizer, side or main course.And beer.Black Mountain BBQ in Brian, Alice Cave Creek.Arizona is not considered a hotbed of world-class barbecues, but this is exactly what we areA suburb near Scottsdale, Old West town of colorful Cave Creek.Graduates of the American Culinary Academy and longtime gourmet chef Brian du have adjusted their traditional barbecue favorites with some small details --Almost all improvementsThe result of creating this world.For example, he stirred and toast his pork sandwich, providing a little crunchy contrast with a simple step that no one else had.This has greatly improved the standard of delicious food.His signature dish was very successful. The butter was fried with frog legs and could not be sold.These are necessary.Try spinning "blackboard pig Special", ribs, pork sandwiches, amazing vegan "pull" spaghetti pumpkin sandwich, cow bris pepper, baked potato salad and homemade ice cream sandwich.Memphis BBQMiss Inhorn LakeThis huge modern restaurant, located opposite the State row of the same name as Memphis, is the flagship of Melissa cuskston, the most award-winning woman in the history of competitive barbecues.Also, she was a recipe author (smoking in a boy's room) and won 10 world championships and hundreds of other awards.But it's strange that her signature dish is on TV.Ins and Dives are not barbecues at all, but unique cheese fritters, the dough of arancini in Sicily, stuffed with a layer of melted four-Mix the cheese and place it in a homemade honey Dijon dressing pool.Delicious and addictive, this is a mustTry it out, along with some alternative BBQ pasta, pork, corn bread and several eye-catching bacon sample platters.Austin, Texas, the Stiles Switch BBQ & Brew local acclaim drove me to the Stiles Switch, which was off at a strip mall north of Austin, TexasTexas is the only full magazine in the United States.The editor of Time barbecue has just nominated the restaurant as the world's 50 best barbecue restaurants of the year.I know why.While it is firmly rooted in the Texas tradition, it has a menu that is more creative than the basic menu.The cow bris is considered to be a great meat for all Texas BBQ sites, with a good taste, a rich "bark" or a crispy exterior that turns black.The meat is thick-Only the chest should be dividedDelicious and juicy with plenty of fat.They also serve delicious steaks, the losers of the barbecue world, the same perfect bark and juicy fat rich.The Frito pie served "along the way" is a pile of chips on a cardboard ship with cattle bris, beans, jalapeno, cheese and onions on it.It is a kind of stealing in itself, much better than the traditional corn flakes.Three types of sausage are served, including spicy house original sausage filled with jalapeno and cheese.They also have a variety of delicious sandwiches, such as the impressive Buford T's "Diablo", which is a rich piece of bris, topped with butter, spicy sausage, jalapeno and a spicy sandwich with a lot of meatThis is a great choice for those who like meat and heat.Rib-It-Birmingham, AlabamaBBQ joints of all shapes and sizes are available, but great BBQ joints tend to have several key themes: home ownership and multipleA generation, quirky, popular with local regulars, has at least one surprisingly prominent feature, and ideally comes with some sort of cartoon pig logo.Rib-It-Click all these buttons up.All the plates are cheap and available on both sides, great: fresh salad with great texture, creamy potato salad (rich and authentic taste of potatoes) fresh and delicious Yam mac and cheese covered with a layer of melted cheese.I rarely order even fried okra because it is often overcooked or worse, sticky, uncooked, crispy and perfect.The signature "crispy" corn bread is a kind of pine cake with some crispy pork crispy skin on it, which is very good.This is the meat of the steals program, which is also comprehensive, but there are two surprising outstanding performances.The spareribs are a barbecue restaurant with very few places to offer and are very good.But the reason for driving to the ribs is almost any distance.It-Up is the best BBQ pork sandwich in the country, which is probably the best meal under $5 at the moment.It is neither pulled nor chopped, it is a fat piece of juicy, tender, juicy, smoked pork with sauce.It is incredible that it is satisfactory despite its chaosDon't get it on the drive-Unless you want to ruin your car.This is a dish that bothers memory.Wharton's hot barbecue in New YorkJ.The original location is full of innovative twists and turns on the type of barbecue, including BBQ patties, fresh northeast clams, soaked in butter and 14-in beerthen-Ingredients secret recipe dry rub, with BBQ cocktail sauce and signature sweet and spicy BBQ wings, fanatic fans think it's the best wings they 've ever tried.Use hot rods larger than industry standardsThe size of the wings, applied to it with dry friction, smoked slowly, and then brightened on the combination of honey, jalapeno, chili powder and other spices in their barbecue sauce.The fleshy wings keep the moisture inside and outside and do not drip like a coating, which is incredible.The menu is big and creative, from potato skins stuffed with meat to weird sandwiches like slow-smoked French dipped cow bris and marbris Joe.It turns out that the hot bar is so popular locally with a lot of craft beer and live music that it moved to a bigger space, the menu was added more and it could get too thinDuring the return visit, I found that the quality had declined in addition to the long term signature items.YUM: this is our second highest rating: Comfort corner, Memphis, coz corner BBQ.comThe Bar-B-Memphis Q Shop, Dancing Pig.ComOak BBQ (new hair Alley), TE, Colon.,oakstelluride.comGates Bar-B-Q Kansas City, Missouri,gatesbbq.Barbecue restaurant Edward Avenue Kansas City, Missouri., Dannyedwardsblvdbbq.Rib Lodge in ComKC, Manchester, New YorkH.,ribshack.NetBubbalou is bold ~B-Que in Orlando.Miss, Ocean Springs BBQ and Blues joint restaurant.,theshedbbq.Driftwood in Texas, salt licking, saltlickbbq.Downtown Austin, Texas barbecue center.The barbecue company of ComCranky Frank, Fredericksburg, Texas, and Frankfort, cranky.Camap Meat CompanyMapleblockmeat, Los Angeles.Barbecue of ComBill spoon, Charlotte, N.C.spoonsbarbecue.Barbecue of ComBessinger, Charleston, www.bessingersbbq.Original Bar B Que of ComMoe, chain (10 states of Rocky Mountains, southeast and New England), moesoriginalbbq.Nick's bar-B-Chain (more than three dozen restaurants), jimnnicks.Country shops and bars in ConradB-Q, a chain store located southwest of rudiscu.Dinosaur BarB-Que of northeast chain, dinosaur.