Skip to comments.TRIPADVISOR DISHES UP THE BEST BBQ SPOTS IN AMERICA (Ga #1? Heresy!
Posted on 05/09/2014 3:58:34 AM PDT by Rebelbase
Nothing says American summer like barbecue, and with styles that vary by region, aficionados get fired up over which states serve up the best, said Brooke Ferencsik, director of communications for TripAdvisor. Offering a smorgasbord of the countrys finest barbecue styles, Georgia is a traveler favorite and features more than 500 smokin spots on TripAdvisor.
Top 10 U.S. States for BBQ1
Top 10 BBQ Joints in the U.S.2
Franklin Barbecue, Austin, Texas (4.5 out of 5 bubble rating on TripAdvisor, 291 reviews)
Committed carnivores often wait upwards of three hours to score a meal at this joint that serves up the Texas trinity of barbecue: brisket, ribs and sausage. The meat is simply seasoned with salt and pepper and then slow-cooked to perfection over an oak-fueled flame. A TripAdvisor reviewer said, The bottom line is this is actually a place that lives up to the hype. Run, don't walk, to line up for Franklin!
Oklahoma Joes BBQ & Catering, Kansas City, Kansas (4.5 out of 5 bubble rating on TripAdvisor, 788 reviews)
Operating out of a gas station since 1996, this Kansas City restaurant offers a mouthwatering medley of meats that are dry rubbed and then slathered in the regions distinctive tomato and molasses-based sauce. Fan favorites include burnt ends and the Z-Man sandwich, a unique stacking of brisket, provolone cheese and onion rings served atop a Kaiser roll. A TripAdvisor reviewer said, BBQ so good it gave me chills!
Bogarts Smokehouse, Saint Louis, Missouri (4.5 out of 5 bubble rating on TripAdvisor, 298 reviews)
Since designing his first grill at the age of 14, pit-master Skip Steele has perfected the method for crafting melt-in-your-mouth meats. Patrons can choose between four homemade sauces including Mad Maddie's, a vinegar-based concoction, and Pineapple Express, a tangy and sweet sauce with a burst of tropical fruit. A TripAdvisor reviewer said, The people are great, the service is fast, and the food is some of the best stuff I have ever put in my mouth.
Wileys Championship BBQ, Savannah, Georgia (4.5 out of 5 bubble rating on TripAdvisor, 791 reviews)
With more than 30 years of experience winning awards on the national barbecue competition scene, husband and wife team Wiley and Janet McCrary opened their first brick and mortar restaurant in 2008. The joint pleases palates with low-and-slow cooked meats including savory St. Louis cut ribs. A TripAdvisor reviewer commented, Falling-off-the-bone tender. Succulent. Delicious. Charred on the outside. Perfection.
Hickory Pit Bar-B-Que, Chattanooga, Tennessee (4.5 out of 5 bubble rating on TripAdvisor, 138 reviews)
Amid the Ridge-and-Valley Appalachian Mountains in southeastern Tennessee, this log cabin style restaurant feeds famished barbecue fans with an emphasis on Southern hospitality. Dry-rubbed meats are smoked over hickory wood, and can be served on a plate, as a sandwich, or even stuffed inside a killer baked potato. A TripAdvisor reviewer said, Excellent food, great service, friendly people and good prices. Feels like home.
Jims Smokin Que, Blairsville, Georgia (5 out of 5 bubble rating on TripAdvisor, 140 reviews)
Open Thursday through Saturday, this northern Georgia smokehouse advises guest to arrive early, as their succulent meats including ribs, brisket, pulled pork, chicken and turkey often sell out. Those lucky enough to score a meal can also enjoy their choice of satisfying sides, from Brunswick stew to banana pudding. A TripAdvisor reviewer said, The only problem is choosing what to order since it's all so good.
Joes BBQ, Blue Ridge, Georgia (4.5 out of 5 bubble rating on TripAdvisor, 238 reviews)
In the midst of the Blue Ridge Mountains, this joint satisfies hungry guests with tender and moist meats complemented by a selection of sauces including Alabama white, a mayonnaise-based mixture that has found fame in several Southeastern states. A TripAdvisor traveler said, The ribs were juicy and flavorful, every side we ordered was great and it was all delivered in a super friendly and clean atmosphere.
Captains BBQ, Palm Coast, Florida (4.5 out of 5 bubble rating on TripAdvisor, 197 reviews)
Boasting stunning views of the Atlantic Ocean, this waterside smokeshack doubles as a bait and tackle shop. Moist and juicy meats are the backbone of the mouthwatering menu which offers up classic plates as well as more unique creations including pulled pork burritos slathered in Baja sauce. A TripAdvisor reviewer said, This is the taste of perfect southern barbecue, with the backdrop of old Florida.
Poppas BBQ, Clearwater, Florida (4.5 out of 5 bubble rating on TripAdvisor, 182 reviews)
On the Gulf of Mexico, Poppas BBQ delights tastebuds with their Q. The deliciously simple menu includes an assortment of slow-smoked pulled pork, juicy chicken and Memphis-style ribs that are generously rubbed with a special spice blend and served with a tomato and vinegar sauce on the side. A TripAdvisor reviewer said, This place is absolutely amazing! Great service and out of this world food.”
Madd Jacks Grillin Shack, Cape Canaveral, Florida (4.5 out of 5 bubble rating on TripAdvisor, 201 reviews)
This beach-themed joint brings a taste of the West Coast to the Sunshine State, as chef Robby OConnor dishes out generous portions of California-style barbecue including sliced tri-tips that are dry-rubbed and cooked over white oak for a slightly smoky kick. A TripAdvisor reviewer said, I have eaten at some of the best in the country from Texas, Memphis, St. Louis and some other places. This place beats them all, hands down.
Has migration so polluted culture that no one knows what good BBQ is anymore?
Reminds me of the short film "The Accountant" where the main character is talking about the corporate assault on the South: "Your grandchildren will be eating cornbread that's sweet, and drinking ice tea that ain't, and they'll think that's the Southern tradition.
Culture is going to hell in a hand basket!
Why don't you enlighten this life-long northeastern Yankee?
California at No 9? Nonsense.
One of the things nobody warned me about when I came to Oakland from Winston-Salem is....NO barbeque!
They do have something where they pour some sort of sauce onto beef, but I don’t touch it!
Or maybe the places which once had good bbq have gotten lazy and exist on what used to be.
All you have to do is look for the states with the fattest people to know which ones have the best BBQ-:)
Nicks BBQ off interstate 40 about 30 miles east of Little Rock Ar. Better than The Commissary in Memphis IMHO.
Rating any food is quite subjective, BBQ tends to be the most talked about in the US.
That being said, my pick as the best of all would be Charlie Vergos’ Rendezvous in downtown Memphis. His ribs are world famous, as many are shipped almost every day via FedEx.
His lawyer was a personal friend of mine, and we would, on rare occasion, visit him during the daytime while the ribs were cooking for that night. A key ingredient for great BBQ ribs seems to be vinegar. Large carboys of vinegar were delivered to him every day.
People claiming that they’ve got the best barbeque is high among the most ridiculous conversations overheard in airport bars.
Well...the one in Florida is a short 3 hour Harley Ride, so I’ll check it out!
ANY “List” of BBQ that DOES NOT include GATES in KCMO is BULLSCAT!
“Or maybe the places which once had good bbq have gotten lazy and exist on what used to be.”
Yes! The exact thing going on here. There’s a place I’ve been hitting for over 30 years that is now owned by the grandkids of the founder.
Instead of family doing the cooking and supervising it’s all foreigners. The were “trained” but it’s not in their bones.
The best BBQ is always cooked/smoked in your own backyard. My pull pork, ribs, and beef brisket are very tasty coming off my Big Green Egg.
Concur that Rendezvous has good food, the other one I tried while in Memphis a few years back was Central BBQ, maybe even better.
I would love to take a month long driving trip around the country just trying out BBQ joints. Out in So Cal we have a few decent joints, Phillips and Joeys come to mind, but they don’t hold a candle to what is found down old South.
I would LOVE to take some time off from life and do that with you!
Would that be on a bike, my FRiend?
Dang! A Q fight on a Friday morning?
Sorry, but I have lived in Georgia and sampled some of the Q from establishments all over that fine state. While Georgia is indeed a wonderful place and I loved my time there, putting their Q ahead of my beloved home state of NC is just wrong.
As a devoted carnivore, I freely admit to having never sampled Q from the fine state of Texas, where beef is the meat of choice. I have heard it is some mighty fine bovine and I have no doubt the good folks in Texas have mastered the fine art of cooking Q as it should be cooked. However, just like with Georgia, I have a hard time believing that, top to bottom, east to west, you will fine a better state for Q than NC.
With that said, there are some BAD Q joints here. Just like there are everywhere. Plus, there are 3 distinct methods for serving Q in this state, all of which have devoted and passionate followers.
I think the preference for Q breaks down to “where you come from”. No doubt that some of us appreciate regional delicacies outside our norm and would put some foods that were perfected in parts of the country over the home grown varieties. For instance, NO ONE makes bagels like they do in NY. Sourdough bread? As much as I loathe San Fransissico, they know how to make it. I have never had salmon anywhere that was as good as I did in Oregon. But with Q, because there are so many who cook it in their area and so many who have fine tuned their methods, I really do think it has more to do with where you come from.
But that is just my opinion. I Do stand by my assertion that NC has the best Q of anywhere in the country, though.
Franklins is no doubt, awesome BBQ. However, if you are in the Austin area and want BBQ just as good, but only have to wait minutes instead of hours, I would check out Labarbecue, John Mueller or the mothership of Central Texas BBQ, Lois Mueller’s in Taylor.
Aaron Franklin learned how to cook from the Muellers. The Muellers are 3rd generation BBQers.
Come to Central Texas, you will have a grand enlightenment.
As a self described Q connoisseur, I feel it is my duty to sample of all regional varieties in order to make a more informed judgment. Which is probably why I am in the shape I am in!
I would love to visit the fine state of Texas and sample some Q. But, like I said before, please don’t expect me to change my mind! I am willing to try, though!
I gotta try me some of them sausages sometime.
No brag, just fact.
I live in SE Texas. BBQ is so available, eaten so often, that it really looses that special event feeling. No matter how good something is, enough is enough. Which is not to say I don’t eat it at least twice a week. One of the things that makes a meal special is that it is indeed a special event. I have lived in GA SC CA and worked in most states at some time or another and it is always nice to try out some BBQ from the local area which while not like momma made it has it’s own distinct personality. People can argue about what’s the best BBQ or Chili or burritos, whatever and never have to agree. To tell the truth just posting this is making my mouth water.
I’ve decided to get take-out for this year’s Christmas Dinner: http://kreuzmarket.com/order-menu/
Can anyone comment on the Dry Cured Sausage at the link in #28?
Louis Mueller's is my favorite. Their pits are over 60 years old and cooked by third generation BBQers. I will have to try Snow's one day, but they only open one day of the week, Saturday. Also, don't forget about Central Market BBQ in Luling.
oops...didn’t see your post correction by including Central Market....good catch.
crap...meant to say City Market
That map is a keeper!
Aaron Franklin is known as a BBQ guru. He is also a judge on BBQ Pitmasters. He has a great youtube series on backyard BBQ. I bought the same pit he uses (Old Country Wrangler - Academy Sports) and am trying his brisket techniques...not as easy as it looks thought. I have been thru 3 full briskets with that smoker and still don't have it down yet.
Rudy’s is dependable.
Rudy's (K&N Management) won the 2010 Malcolm Baldrige National Quality Award. The service at Rudy's is second to none as you may agree.
The opposite of Rudy's is Smokey Moe's BBQ. Great BBQ, but terrible service (except McNeil Rd location). They will "correct" you if you don't order things described the way they describe it. For example, some places call the bark, "outside cut", "mucho negro", "end cuts", or of course, "bark". I would order "end cut" and the guy across the counter says, "oh, you mean outside cut".
Georgia has so much fantastic BBQ its hard to know where to start. One of our favs is Mickey Pig’s just off 441N in Alto, GA. The riblet platter is to die for and some of the best cole slaw and tater salad. Mmmm Mmmm Mmmm!!
Dried sausage in Texas is Heaven. It is usually eaten on crackers, often with a chunk of cheese. A lemonade tops off the meal.
One of my favorite meals. An unsung gourmet food, and you can throw it in your saddlebags.
Total BS. The tip off is the line about “slightly smoky flavor”. WHAT?
Southeastern Texas has the most glorious of all barbecue: Pecan smoked Brisket, Pork, chicken and turkey. Unbelievable. I have never put barbecue sauce on a piece of meat in this state because it knocks the top off the smoky flavor.
You aren’t going to find vinegar based barbecue here either. We refuse to take a perfectly good piece of beef and marinate in disposable douche. Got it?
Texas rules: oil, beeves, barbecue and pretty girls. Take it to the bank.
Georgia #1? Damn right that's heresy, but at least NC is rightfully ranked above those uppity upstarts in Texas.
I can't believe SC is even in the top 10. Mustard based 'cue is swill.
After looking at the pics in this thread, I am glad I made myself wait until I was done eating lunch! Whoa.
That dry sausage looks amazing. Good Lawd.
Someone tell me about smoked beef clod, compared to brisket.
“We refuse to take a perfectly good piece of beef and marinate in disposable douche”
That’s the typical NC sauce for pork.
Smoked beef here is a rarity.
“...the Texas trinity of barbecue: brisket, ribs and sausage.”
LOL! See. Their “holy trinity” doesn’t even include modern day Manna from Heaven...AKA pork BARBECUE, Eastern NC style, of course.
Thanks for the pix, Rb. I’ll be firing up the Bubba Grill this weekend.
“You arent going to find vinegar based barbecue here either.”
So sad. A state that claims to know what barbecue is, yet thinks the mecca of barbecue serves beef with vinegar.
Nothing more to be said.
I never made it out to Muellers. I always liked going to Sam’s on E. 12th St. in East Austin, or the Salt Lick. There was another good place I ate at a few times on the way out to Lake Buchanan.
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