"You don't expect to walk into a barbecue joint and see pasta on the menu. That's usually a sign they're trying to do too much."
"Offering a variety of smoked meats lets customers experience a little bit of everything, while still staying true to what barbecue does best."
Visiting a barbecue restaurant can be sensory overload, but a menu with excessive options can signal poor quality. Celebrity chef Robbie Shoults warns that unusual items, like pasta, suggest a restaurant is trying too hard. Authentic barbecue should focus on smoked meats. However, a variety of smoked meats can enhance the experience if they remain true to barbecue traditions. Regional styles, such as Kansas City ribs or Eastern whole-hog barbecue, should also be considered when sampling the menu.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]