10 New BBQ joints !! in the current July issue of Bonappetit magazine

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ellen4641
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2009/07/01 09:48:30 (permalink)

10 New BBQ joints !! in the current July issue of Bonappetit magazine

 
 
Top 10 New Barbecue Restaurants: In the Magazine : bonappetit.com
America's appetite for all things barbecue is insatiable. We love the classic pits, but there's always room for more 'cue. Here are the 10 best newcomers.
www.bonappetit.com/magazine/.../best_new_barbecue_restaurants -
In the Magazine / restaurants
Top 10 New Barbecue Restaurants

Juicy pulled pork, spice-rubbed ribs, and smoky brisket: America's appetite for all things barbecue is insatiable. We love the classic pits, but there's always room for more 'cue—as these relative newcomers to the flame prove.

By Andrew Knowlton
Photograph by Roy Ritchie
July 2009


Stacy's Smokehouse BBQ
Phoenix
Stacy Phipps's no-frills smokehouse is a breath of fresh (or is it smoky?) air. The decor, in true barbecue-joint tradition, is nonexistent, but the beef ribs and chicken are outstanding.
1650 East Indian School Road; 602-230-6724
    Bulldog Barbecue
    North Miami
    Equipped with a menu of both traditional (brisket, baby back ribs) and newfangled (pulled-pork sliders, Old Bay smoked shrimp cocktail) dishes, this hot spot sets out to prove that bikinis and barbecue are not mutually exclusive. 15400 Biscayne Boulevard; 305-940-9655
      Rolling Bones BBQ
      Atlanta
      This Old Fourth Ward joint is set in a former gas station. Inside, there's barbecue with a Texas-style slant. That means brisket, hot links, thick Texas toast, and tomato-based sauces. Who says first-rate regional barbecue doesn't travel well? 377 Edgewood Avenue SE; 404-222-2324
        The Joint
        New Orleans
        New Orleanians cannot live on po'boys alone. To that end, there's this funky Bywater spot filled with wood benches, two types of sauce on every table, a great jukebox, and stellar barbecue. 801 Poland Avenue; 504-949-3232
          Zingerman's Roadhouse
          Ann Arbor, Michigan
          This eclectic eatery—part of a deli and mail-order empire—is known for its regional American dishes. So it's no surprise that their barbecue (whole hog, chicken, brisket), pit-roasted over Michigan hardwood, is well worth a road trip. 2501 Jackson Avenue; 734-663-3663
            Fette Sau
            Brooklyn
            Pulled-pork and rib aficionados congregate at Fette Sau ("fat sow" in German), which features communal tables, a mural of butcher's cuts, and a fine selection of craft beers and whiskeys to go along with all the smoked meats. 354 Metropolitan Avenue; 718-963-3404
              Formaggio Kitchen
              Cambridge, Massachusetts
              On Saturdays from 11:00 a.m. to 2:00 p.m., head directly to this Cambridge institution, because 'cue trumps cheese as the order of the day. Smoked lamb, pork, and beef are finished on the grill in front of the store. 244 Huron Avenue; 617-354-4750
                Slows Bar BQ
                Detroit
                At this sleek Corktown neighborhood favorite, be sure to try the Yardbird sandwich (pictured), which is piled with juicy smoked pulled chicken tossed with mushrooms and cheddar and topped with applewood bacon. Traditionalists will find comfort in an order of St. Louis-style spareribs or Texas-style beef brisket. 2138 Michigan Avenue; 313-962-9828
                  The Pit
                  Raleigh, North Carolina
                  Legendary pitmaster Ed Mitchell presides over this restored downtown spot. He starts with whole free-range North Carolina-raised pigs, pit-cooks them overnight using charcoal and wood, then chops up the meat and adds a splash of spicy vinegar sauce to finish. The result is barbecue nirvana. 328 West Davie Street; 919-890-4500
                    Martin's Bar-B-Que Joint
                    Nolensville, Tennessee
                    Take a 25-minute drive from Nashville to owner Patrick Martin's music-filled joint, which is quickly becoming a destination spot. The Big Daddy Sampler Platter includes a slab of ribs, sliced beef brisket, pulled pork, smoked half chicken, 12 smoked wings, and three side dishes. 7215 Nolensville Road; 615-776-1856
                        Keywords: restaurants, barbecue, stacys smokehouse bbq, phoenix, bulldog barbecue

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                              Posted by MissyA3 6/19/2009 9:38:20pm Southern Soul Barbeque on Saint Simons Island,Georgia..Seek this one out Andrew Knowlton. Trust me. Report abuse
                              Posted by Rico 6/14/2009 8:39:44am But you havent tried "Thelmas BBQ" in Houston, TX, just minutes east of downtown!!!!! ITS DEFINITELY #1 Report abuse
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                              post edited by ellen4641 - 2009/07/01 16:48:40
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                              10 Replies Related Threads

                                ScreamingChicken
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                                Re:10 New BBQ joints !! in the current July issue of Bonappetit magazine 2009/07/01 10:01:50 (permalink)
                                Unfortunately the article doesn't provide details like the definition of "new", who did the reviewing, how many restaurants were part of the study, etc.

                                Sounds like they're all worth a visit, though.  Unfortunately my Lear's in the shop this week and Bernie my investment guy has been tough to get ahold of lately, so I'm stuck at home.

                                Brad
                                #2
                                scovig
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                                Re:10 New BBQ joints !! in the current July issue of Bonappetit magazine 2009/07/01 12:31:47 (permalink)
                                Both Martin's and The Pit were at the Big Apple Barbecue Block Party this year and wer excellent.
                                #3
                                ellen4641
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                                Re:10 New BBQ joints !! in the current July issue of Bonappetit magazine 2009/07/01 16:46:23 (permalink)
                                Looks like I've gotta get to Stacy's in Phoenix for those BEEF RIBS!
                                #4
                                BuddyRoadhouse
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                                Re:10 New BBQ joints !! in the current July issue of Bonappetit magazine 2009/07/02 01:37:18 (permalink)
                                I've been to Slows in Detroit numerous times.  Not everything there qualifies as great 'Que, but they definitely get an "A" for effort.  The brisket and pulled pork are top notch.  The ribs and chicken less so.  Side dishes are generally strong.  They have a rotation of sauces with five different ones always available at any one time.  Plus they had the guts and the sense of adventure to go into the heart of a broken down Motor City neighborhood and create a garden spot that everyone is flocking to.

                                This one gets a personal thumbs up!

                                Buddy
                                #5
                                susanll
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                                Re:10 New BBQ joints !! in the current July issue of Bonappetit magazine 2009/07/04 15:21:02 (permalink)
                                A new spot in Memphis  - One and Only.  One of the few places that have brisket in town.  They are excellent.  But, would be flying below the radar on a national magazine.  

                                #6
                                QFan
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                                Re:10 New BBQ joints !! in the current July issue of Bonappetit magazine 2009/07/05 08:30:42 (permalink)
                                QFan took a $12 cab ride from Canal St (next to Harrah's) to get to The Joint when visiting NOLA back in April.  ABSOLUTELY awesome que and ABSOLUTELY worth the effort to get there!  They also have killer mac & cheese and cole slaw and the ribs are way up there in the pantheion of great RF rib stops.  They are run by a couple who are very friendly (she handles the front of the house and he does most of the smoking).  It's a don't miss when you need a break from po boys, mufallettas, gumbo, rb & rice and all the other wonderful NOLA specialities.
                                 
                                QFan
                                Bonita Springs, FL
                                #7
                                AlwaysEatingOut
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                                Re:10 New BBQ joints !! in the current July issue of Bonappetit magazine 2009/08/07 02:28:36 (permalink)
                                Big Ed's BBQ, 2501 Martin Luther King Drive, North Chicago, Illinois (1 mile west of U.S. Naval Station Great Lakes) is one year old and winning customer's hearts and "best of" contests for their pit barbecue that's slow roasted over hickory logs and enhanced by Big Ed's own homemade sauce.  The ribs, rib tips, pulled pork, brisket, hot links, chicken, catfish and sandwiches are great.  Be sure to add homemade collared greens, baked beans, mac and cheese, cole slaw or potato salad for a terrific complete dinner.  Don't leave without trying the freshly baked Peach Cobbler, Chocolate Bump Cake, German Chocolate Cake or Pound Cake.  

                                Big Ed's food truly is great and will have you going back again and again.  The staff welcomes everyone with warm smiles and they make it very obvious that they really care.   You can eat in or carry out Monday thru Saturday from 11:00am to 8:00pm and Sunday from 12:00pm to 6:00pm.  Big Ed's BBQ's website is at www.bigedsllc.com
                                #8
                                NYPIzzaNut
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                                Re:10 New BBQ joints !! in the current July issue of Bonappetit magazine 2009/08/07 08:31:49 (permalink)
                                susanll

                                A new spot in Memphis  - One and Only.  One of the few places that have brisket in town.  They are excellent.  But, would be flying below the radar on a national magazine.  

                                ..the best smoked brisket I have had may be found here:

                                http://www.roadfood.com/Forums/tm.aspx?high=&m=523987&mpage=3#530406


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                                Art Deco
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                                Re:10 New BBQ joints !! in the current July issue of Bonappetit magazine 2009/08/31 11:30:01 (permalink)
                                I live about 5 miles from Martin's and it is very good.  Pat learned his trade in that West Tennessee area near Henderson that the Glee Club visited on their inaugural event a few years back.  If you go, get the Red Neck Taco, which is a huge pile of pulled pork topped with slaw and sauce served over a large hoecake.  All the components are excellent and play well together.  Two points: be aware that his "hot" sauce means it, and Martin's is closed on Sunday & Monday.
                                #10
                                brentk
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                                Re:10 New BBQ joints !! in the current July issue of Bonappetit magazine 2009/08/31 14:04:30 (permalink)
                                I have been to three of the restaurants listed in the article and can recommend two of the three:  Slow's and The Pit

                                The third, not so much.  A couple of weeks ago, I was traveling in South Florida and made a diversion to try Bulldog Barbecue.  It was located in a strip mall which is never a good sign for a BBQ joint.  I ordered the pulled pork and, while it may have been good when fresh, it had the consistency of stew meat rather than BBQ as it had obviously been sitting in a pool of warm liquid to keep it from drying out.  I did like the onion rings that arrived on top of the BBQ - nice touch. 

                                I also had the Carolina slaw which didn't look or taste like anything I have ever been served in either of the Carolinas.  (I live in North Carolina, so I have sampled slaw from many restaurants in both NC and SC.)  While not a bad slaw by any stretch, I think it is what would pass for a New Yorker's impression of Carolina slaw.  In the Carolinas, although there are a variety of styles, we like our slaw chopped finely so that it can be easily mixed together with the pork meat.  You just cannot do that when the cabbage it chopped coarsely the way they do it in a NYC deli.  A good product but a different thing altogether.
                                #11
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