The best barbecue joints in the D.C. area in 2015 - the best charcoal bbq
[New: $20 dinner 2016 D best BBQ guideC.In a few weeks, the $20 restaurant visited nearly 20 barbecue shops in the area, ranking them according to some arbitrary level.(Keep your phone and emailmails;Skip some joints for time or for ignorance.The way I choose to organize is that every place adheres to the principle of the new barbecue traditionalist.[Just at the time of "hint: Why is the city barbecue suddenly better than ever" Imagine this exercise as six degrees of James Beard Award Alan Franklin --Award-winning supplier of Austin Franklin BBQ restaurant.First degree: Decheng Smoke House and fat Pitt Smoke House.This is not a match.The two men had a higher level of smoking than their peers.Although their products are not perfect, they show extraordinary commitment in barbecue.More importantly, they have been tinkering.Fat Pete's kitchen team has been improving its friction and smoker operations for most of the winter until Cleveland Park union quickly joined the upper layer of D.C.barbecue.The two places have also prepared some killer sandwiches, whether it's the bull bris champion of DCity or the burnt end and grilled cheese of the fat Pitt family.[How fat is Pete's meat] second degree: Hill Country in Pennsylvania and Grill in Union Market (in Easton and elsewhere in Pasadena, Maryland)) A very different way of barbecue.Hill Country in the Central Texas style, meat on butcher's paper, decorated with lean meatand-Average dry friction while the BBQ joint bends Andrew Evans, the former chef in three-Star Inn in Easton, closed on 2007.Both meat can produce good quality meat, and even though there are Evans plates, sometimes you may be craving more smoke.In the village of Hill, you may be craving the wetter cow bris.[Mountain Host Game-day pop-Rising in National Park] Third Degree: garden area in the northwest corridor of 14 th Street and Kangaroo Boxing Club in Columbia Heights are maddening for different reasons.In the garden area, after an hour of attention turned to liquid refreshments, the chef/pitmaster Tad Curtz buried his cattle bris and pulled the porkJuicy, and irritated nostrils with wood smokeon store-bought sesame-seed buns.With some tweaks, Curtz can sell high quality leads by pound...If he has a room in the kitchenette, that's it.In contrast, the Kangaroo Boxing Club is raving about some of the best smoked beef in the area, but is still content to bury the spareribs in space with herbs and spices.Fourth, fifth and sixth degrees: any one of these joints may offer you dishes worth your time and money, but in general they are replaced by the new city pitmasters.The group includes fresh faces and institutions with a long history, in descending order, from my favorite to the least favorite in this category: City barB-Que Company (pulled pork, shallow saucepan, caramel meat pieces with hard crust, has surpassed my cow bris --to item).Delray's pork barrel grill (Turkish, juicy, smoked, star ).Bethesda BBQ Company (spareribs emit smoke and are sometimes passed on by a grill and bones are occasionally done on the grill ).Barbecue bus from Denizens Beer CompanyIn Silver Spring (chicken, um-Seasoning and playful, is the way to go ).Mission BBQ, there are multiple locations (even if the chicken is closer to taco meat than the barbecue, go with the chicken ).Kbq bbq in Lanham (order pork and apply it with sridesa sauce ).Rockland Barbecue Co., Ltd.There are multiple locations (organization-paper-The thin cow bris, which is reorganized on the grill, is still a sinful pleasure ).Order a craft beer and some sausage ).Dixie bone barbecue in wooden bridge (ribs, lots of meat, wet, you may think they are steamed ).Kenny is in the smoking house on NE Avenue, Maryland (get enough sauce to compensate for the shortageSeasoned meat ).On their own track: The two are so broken that they almost ignore the classification.Few people start their careers in the kitchens run by Tom colicio and Thomas Keller, but Robert gatesby of rg bbq Cafe.Run some fine restaurants in Los Angeles and Houston, and then shine at Mussel Bar in Bethesda, where Gadsby opened the chefBarbecue restaurant.I am not sure if I will call the beef of gatesby "BBQ ".It's more like smoked roast beef first, then reaching the temperature you want on the grill.No matter what you call it, I will eat it at any time.Earlier this year, Pitmasters Back Alley opened in an Alley along the Back of Wagshal's on Northwestern Avenue, Massachusetts.It’s high-Concept barbecue, ready to avoid the vagaries of holding meat in a warm unit.Yes, you have to call ahead of time, no, you can't have dinner there.This means that the BBQ is usually placed in your own container until you get home, which leads to the problem Wagshal wants to avoid.(For those with this ambition, there are tips for re-heating on the site.) Even if there is no smoke in the meat, there is no characteristic of the barbecue, you can at least return to the pure, completeThe taste of the beef is choking, which is the best.The Iberico de bellota spareribs are big lacquered bones of smoked meat plants that will haunt your dreams.And maybe your bank account.Ribs from OakThe finished black pig from Spain costs $19.Four bones, 99.