It’s not easy to accurately judge a book by its cover, but your friends at BBQ Jew are always willing to try. Our goal is to prevent you from wasting too much of your valuable time–or too many points on your cholesterol level–eating mediocre barbecue. You deserve better. Below are our tips (commandments?) for separating the wheat from the chaff meat from the gristle when it comes to finding good barbecue joints.
Viva le wood!
WOOD IS GOOD
– If there is a wood pile outside it’s worth going inside. The wood pile may be tucked away in the back, it may be right up front, but it must be somewhere if they cook with it. Once you find the pile, check for signs that it has been used recently and isn’t just there for decoration (this trickery has been reported, though if the BBQ Jew was king such deception would be a criminal offense).
NEW IS OLD NEWS – Be very suspicious of a barbecue joint if the building it is located in was built less than 20 or so years ago. Sure, there are some good joints that challenge this rule of thumb, but a shiny new building is at best a honkin’ big red flag.
PARKING LOT PARADISE – Glance around the parking lot. Ideally, there will be a diverse mix of beat up pickup trucks, vans with commercial tags, compact cars, lawyer mobiles (Mercedes, BMW, etc.) and more. If all those different people think the ‘cue is worth eating, you probably will too. Continue reading
Filed under: 'Cue Culture | Tagged: Eastern style, Grade A, Lexington style, Wood-cooked | 15 Comments »
BBQ Jew 