But few genres can hold a candle to one of the most quintessential culinary pastimes of all:barbecue.
You might be surprised by the caliber of cuisine found at some of America’s best barbecue joints.
Verbiage like this, he notes, is a sign that you’re in the right place.
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“It won’t be cheap, leave that old stereotype at the door.
But it’s sure to be satisfying and memorable in your personal barbecue hall of fame.”
One thing Mace says to watch out for is the buzzword “craveable.”
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“Like most restaurants, barbecue menus are riddled with craveables,” he says.
“This is where things can really go downhill quickly.”
Craveables, he describes, are familiar foods with over-the-top embellishmentse.g.
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pulled pork nachos or brisket chili-cheese fries.
“They are seductive.
Worst of all, they are quite delicious.
However, the way that you’ll feel afterward it’s not worth that eight-second ride.”
5 Side Dishes To Never Order at a Restaurant, According to Chefs
Another ride not worth taking?
“Beware those additional items on the menu that aren’t meat.
When placing your order, focus on the barbecue, the most important part.”
Similarly, distracting menu items that aren’t barbecue are exactly that: a distraction.
Mike Riceechoes those sentiments.
I know it sounds odd.
Don’t fill up on the boiled pasta with cheese."
Then there’s the sauce, which as Mace describes, can be a crutch for masking inferior meats.
“A smokehouse worth its salt has put a lot of love and care into producing its fare.
“It’s a very old barbecue adage that good barbecue doesn’t need sauce.
