Sloan Rinaldi advises avoiding beans at barbecue restaurants outside of Texas, as they often lack flavor and reduce appetite for the more celebrated meat dishes.
Beans, while popular, can be very filling and take up valuable stomach space that could be reserved for an array of delicious barbecued meats.
Diners are encouraged to try local specialties at barbecue joints which showcase the culinary diversity of regional and international barbecue styles.
Varieties of barbecue meats have distinctive flavors depending on their preparation, with North Carolina favoring cider vinegar and Memphis utilizing a spiced dry rub.
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