P h o t o g r a p h b y W Y A T T M c S P A D D E N J U L Y 2 0 1 4 / V I S I T E B O N Y . C O M 59

Ribs, links, brisket and sides, oh my! Check out all the mouthwatering options inside.

LiveEBONY READERS’ FAVORITE ’CUE JOINTS ACROSS THE COUNTRY

B y A M Y E L I S A K E I T H

E D I T E D B YA M Y E L I SA K E I T H

H O M E | F O O D | T R A V E L

PITMASTERS: David and Joe Maluff OPEN SINCE: 1997MUST-EAT DISHES: Hickory-smoked ribs and chow-chow’CUE MOTTO: “Best Little Pork House in Alabama”STANDOUT: With nine locations throughout the Yellowhammer state, Full Moon specializes in Boston butts, spareribs, chicken,

sausage and Black Angus brisket cooked on a hickory wood-fi lled pit and served with its award-winning sauce. All meat is served with Full Moon’s famous chow-chow, named by the state's tourism board as one of the “100 Dishes to Eat in Ala-bama Before You Die.” The spicy, sweet relish is a source of intense competition at county fairs. fullmoonbbq.com

60 V I S I T E B O N Y . C O M / J U L Y 2 0 1 4

L I V E Food

PITMASTERS: Curtis and Hilda Briggs, ownersOPEN SINCE: 1981

MUST-EAT DISHES: Rib tips and wings’CUE MOTTO: “The Boss of Sauce!”

STANDOUT: For 33 years, Captain Curt's has served up barbecue to salivate over, thanks a “multitude of innovative, fl avorful sauces,” says Curtis Briggs. Meats are prepared with a secret blend of seasonings, then rotated on two grills and slathered with one of his signature sauces. The irresistible

barbecue and weekly live music will keep you coming back.8206 S. Cottage Grove Ave., Chicago, Ill.; captaincurtsbbqchicago.com

CAPTAIN CURT’S BARBEQUE SHAZZAM Chicago, Ill.

The Saucy Spot

FULL MOON BAR-B-QUEBirmingham, Ala.

The Ultimate SmokehouseSMOQUE BBQ

Chicago, Ill.The Meat Master

PITMASTER: Barry SorkinOPEN SINCE: 2006MUST-EAT DISHES: Texas-style brisket’CUE MOTTO: “Use high-quality ingredients, and don't take any shortcuts.”STANDOUT: Baby backs rule at this Chi-town neighborhood spot where spicy rub, wood smoke and a sweet sauce are the holy trinity. Bring your own beer to go along with the Boston butts or brisket, smoked over apple and oak for up to 14 hours, and a to-die-for macaroni and cheese. Got a sweet tooth? Grab a fork for a slice of homemade peach cobbler; à la mode is a must!3800 N. Pulaski Rd., Chicago, Ill.smoquebbq.com

HEN IT COMES TO FALL-OFF-THE-BONE BARBECUE,there is no one way to do it. Dry rubs reign supreme in Mem-

phis (and whole-smoked hogs are a Tennessee staple), while thick, sweet sauce ensures that Kansas City ribs come with a

side of wet wipes. No matter what style you prefer—or what city you’re in—there is no question that barbecue is an art. A� er all,

anything marinated “low and slow” for hours on end is nothing short of culinary artistry. We asked EBONY readers to vote on

their favorite holy grails of hog. Grab a bib, and bring a huge ap-petite; here are the top 12 barbecue restaurants in the United States.

HELEN’S BAR-B-Q Brownsville, Tenn.The Southern

Pitmistress

PITMASTER:HELEN TURNER

OPEN SINCE:1996

MUST-EAT DISHES: “Folks come for

everything: pulled pork, ribs, barbecue bologna. I sell a lot of barbecue bologna,” says Turner. “It's a

Tennessee specialty.”

’CUE MOTTO: “People just love it.”

STANDOUT: One of the few rib

joints in America run solely by a woman, Turner wakes up

early to get her slabs on the grill. After her husband starts the fire

at 6 a.m., he heads to a separate job and

Turner helms all cooking, serving and selling until close at

7 p.m. From stacking the hickory to

hoisting hog, “I do it all myself.”

1016 N. Washington Ave. Brownsville, Tenn.

731.779.3255

HEN IT COMES TO FALL-OFF-THE-BONE BARBECUE,

JUST Q’IN BARBECUENewtown, Ohio

The Heavenly HogPITMASTER: .Matthew Cuff ..

OPEN SINCE: 2011MUST-EAT DISHES: Pulled pork sandwich, St. Louis-style ribs and vinegar-based slaw ’CUE MOTTO: “We glorify and honor God by providing authentic, well-prepared food.”STANDOUT: This Christian business started as a ’cue competition team, then became a food truck in 2010. Now the brick-and-mortar restau-rant boasts dishes named for biblical characters and Southern-style smoked meats that are the answer to every foodie’s prayers. If you love char, the burnt end sandwiches can’t be beat.6901 Valley Ave., Newtown, Ohio justqin.com

Inside Smoque's no-frills, all-flavor restaurant.

62 V I S I T E B O N Y . C O M / J U L Y 2 0 1 4

L I V E Food

GATLIN’S BBQHouston, Texas

The Family-Owned Favorite

PITMASTER: Nick VergosOPEN SINCE: 1948

MUST-EAT DISHES: Baby-back ribs’CUE MOTTO: “Not since Adam has a rib been this famous.”

STANDOUT: Head down an alley, then descend a fl ight of stairs to sample some of the best Memphis barbecue broiled over a bed of charcoal. Tender, juicy and falling off the bone, the dry-rubbed ribs are off ered with sauce. Skip

it if you’re looking for an authentic experience. Tons of tourists fl ock to this time-honored restaurant fi lled with the irresistible smell of pork and boasting

a bevy of treasured knickknacks on its walls. 52 S. 2nd St., Memphis, Tenn; hogsfly.com

BLUDSO’S BBQCompton, Calif.

SoCal’s Finest

CHARLIE VERGOS’ RENDEZVOUSMemphis, Tenn.

The Underground Gem

PITMASTER: Kevin BludsoOPEN SINCE: 2008MUST-EAT DISHES: Beef and pork ribs, homemade chicken links and greens’CUE MOTTO: “A lil’ taste of Texas.”STANDOUT: Kevin Bludso has brought the best of Texas barbecue to Compton, where craving crowds are willing to battle traffi c for a party tray of rib tips, links, beans, ribs

and chicken that the entire family will enjoy. Although he has a trendy Los Angeles eatery where hipsters fl ock, real diehards head to Dr. Dre and Kendrick Lamar’s hometown for the authentic ’cue and collards. Plus, during the holidays, lines are around the block to get fried and smoked turkeys.811 S. Long Beach Blvd., Compton, Calif. bludsosbbq.com

PITMASTER: Greg GatlinOPEN SINCE: 2010MUST-EAT DISHES: Beef bris-ket, dirty rice, homemade spicy sausages and peach cobbler’CUE MOTTO: “We crank out old-school Texas barbecue.”STANDOUT: Having racked up some of Houston’s top ’cue acco-lades, Gatlin’s prides itself on de-

livering the highest-quality dishes. Those with big appetites can order a gallon of lemonade to wash down moist, lean brisket and baked po-tatoes loaded with smoky meats. If you order ribs, be sure to ask for the special raspberry-chipotle sauce for a sweet and spicy delight.1221 W. 19th St., Houston, Texasgatlinsbbq.com

FAMOUS DAVE’SNationwide

The Champion Chain

PITMASTER:CHARLIE

TORGERSON

OPEN SINCE:1994

MUST-EAT DISHES: Burnt ends of beef brisket, Georgia

chopped pork and Sweetwater catfish

’CUE MOTTO: “May you always be surrounded by good friends and

great BBQ! —Dave Anderson, founder of

Famous Dave’s

STANDOUT: At its 53 U.S.

locations and 140 franchises, Famous Dave’s ribs smoke over hickory logs

and are finished on the grill to give them a smoky flavor with

char-grilled sweetness. Chicken is finished off with Rich and

Sassy sauce.famousdaves.com

PORK ON A FORKPhoenix, Ariz.The Perfect

Plate

PITMASTERS:WES HANSEN AND JUSTIN ERICKSON

OPEN SINCE:2009

MUST-EAT DISHES: Baby back ribs and

pulled pork

’CUE MOTTO: “We make competi-

tion-style BBQ real fast.”

STANDOUT: Erickson and Hansen went from selling pork shoulders at farmers

markets to a five-table restaurant to this

large warehouse, the ultimate pork palace.

Monthly smoked prime rib nights are

not to be missed.1515 W. Deer Valley Rd., Phoenix, Ariz.porkonafork.com

B SIDE BBQOakland, Calif.

The West Coast PioneerPITMASTER: Tanya HollandOPEN SINCE: 2011MUST-EAT DISHES: Dark and stormy St. Louis ribs; smoked, brown sugar-rubbed brisket; and baked beans with bacon and ham hocks’CUE MOTTO: “This isn’t your dad’s, grand-dad’s or brother’s barbecue. This isn’t Texas, Kansas City or North Carolina barbecue. This is Oakland barbecue.”STANDOUT: Chef Tanya dishes up some of the best barbecue west of Memphis in this small smokehouse positioned in the center of the gritty side of Oakland. Inspired by the dark and stormy cocktail, Holland tweaked the recipe by adding a mixture of stout, brown sugar and real ginger to slather on her famous sticky slabs. Cooked for fi ve hours over hickory, the fi nal product will ensure that meat stays on your mind for days to come. 3303 San Pablo Ave., Oakland, Calif. bsidebbq.com

PONDEROSA BBQ Des Moines, Iowa

The Baron of BBQPITMASTER: Big Moe CasonOPEN SINCE: 2006MUST-EAT DISHES: Pork shoulder, turkey legs and brisket’CUE MOTTO: “Where the sauce meats your soul”STANDOUT: As one of the judges on the Destination America channel’s BBQ Pitmasters, .Big Moe Cason. knows a thing or two about mouthwatering meat. When he is not on televi-sion or competing on the barbecue circuit, the Navy vet can be found in his signature overalls helming the grill of Ponderosa Barbecue, his trav-eling team that hits festivals and fairs across the country. Fans stand in line for hours at his food truck to taste his secret-ingredient sauces and rubs and experience his Southern charm. “I’m down-to-earth and love to please folks with my ’cue,” he says.Ponderosabbq.com