Image via Complex Original
It’s a marriage of America’s best summertime institutions: barbecue and the open road. Nothing could be manlier. Eat your way through three of BBQ’s Holy Lands for a journey of culinary self-discovery. And bring cash. You’re not in credit card territory any more.
Arthur Bryant's
City: Kansas City, Mo.
Address: 1727 Brooklyn Ave.
Website: arthurbryantsbbq.com
In 1974, Calvin Trilling took to the pages of Playboy to call this Kansas City classic “...possibly the single best restaurant in the world.” Arthur Bryant’s cooks their meat on a combination of hickory and oak wood, splashes it in their signature sauce and the end result is something magical. They’re best known for their burnt ends, which makes that dish the most famous barbecue item at the most famous barbecue restaurant. How’s that for a summer memory?
Oklahoma Joe's
City: Kansas City, Kan.
Address: 3002 W 47th Ave.
Website: oklahomajoesbbq.com
Owners Jeff and Joy Stehney purchased a gas station and set up their flagship location right there, pumps and all, which is a sight in itself. For what it’s worth, Anthony Bourdain placed this on his list of 13 Places To Eat Before You Die singling out the brisket, pulled pork and ribs as masterpieces. Don’t forget to fill up before you hit the road again.
Cozy Corner
City: Memphis, Tenn.
Address: 745 North Parkway
Website: cozycornerbbq.com
It’s not much to look at – think fluorescent lighting and bars on the windows – but the family team behind Cozy Corner created a monument to Memphis BBQ. Founded by Ray Robinson and now run by his widow, four generations have worked various jobs around the place and their devotion to the product is evident. They use a secret recipe rub and their glass smoker cooks everything nice and slow on hickory coals to spectacular results.
Jim Neely's Interstate Barbecue
City: Memphis, Tenn.
Address: 2265 S. Third St.
Website: interstatebarbecue.com
Since opening his shop in a former Interstate grocery store in 1979, Jim Neely has become one of the barbecue world’s most recognizable faces. His special closed pits use natural gas and hickory wood and cook the meat with indirect heat, which maintains the moisture. But what really distinguishes Interstate is Neely’s famous secret sauce, the result of a two-and-half year tinkering process, which is the magic ingredient in the restaurant’s spaghetti.
The Joint
City: New Orleans, La.
Address: 701 Mazant St.
Website: alwayssmokin.com
Far away from the barbecue hubs of Texas, Memphis and Kansas City, The Joint has blossomed into a legitimate contender in the BBQ game. The sign on the front tells you everything you need to know: Always smokin’. Everything, from the Cajun sausages to the pork ribs is smoked for hours, and all the sauces and rubs are made from scratch.
Smitty's Market
City: Lockhart, Texas
Address: 208 S Commerce St.
Website: smittysmarket.com
No frills dining has never been better. The meat is cooked in waist high brick pits that date back to God knows when. The choices are simple: hot or cold (i.e. cooked or uncooked sausages), dry or juicy. Plates are nowhere to be found, with meat being served to you right on butcher paper. But the simplicity is a blessing. With no distractions, savoring the post-oak smoked ribs is that much sweeter.
Luling City Market
City: Luling, Texas
Address: 633 E. Davis St.
Website: lulingcitymarket.com
Don’t fall in! Claiming your plate at Luling City Market means walking right into the pit room, but an element of danger enhances the excitement. This institution became famous for the vinegar-y orange barbecue sauce that regulars can’t get enough of, and for a simple menu (sausages, ribs, brisket) that hits it out of the park.
Franklin Barbecue
City: Austin, Texas
Address: 900 E. 11th St.
Website: franklinbarbecue.com
Franklin’s only serves lunch – opening at 11 and closing whenever the food runs out – and the lines can get lengthy. (The brisket has sold out every day since Franklin opened.) And with Franklin’s being touted as “the new American standard in barbecue,” it’s easy to see why. The natural beef comes in from Montana, the brisket is slow smoked in an all oak stove for up to 18 hours and the salt and pepper rub is to die for. Get there early, grab a beer and stake your claim.
The Salt Lick
City: Driftwood, Texas
Address: 18300 FM 1826
Website: saltlickbbq.com
Located on a ranch, The Salt Lick’s massive outdoor space sits over 800 people; which combined with the fanatically well-received menu, makes the dining experience one for the books. The menu is still based on Civil War-era family recipes, spiced up only slightly over the years, and made in a massive limestone pit dating back to 1967. What distinguishes The Salt Lick from the glut of competitors? The tomato-less barbecue sauce that caramelizes perfectly, brisket cooked for a full day and ribs sauced four times and smoked to perfection.
Opie's Barbecue
City: Spicewood, Texas
Address: 9504 Highway 71 E
Website: opiesbarbecue.com
Selecting your order from straight off the 12-foot long smoke pit is a special kind of joy. With sauce cooked in a pot right there with the meats, Opie’s ribs, chops and chicken have a special kick of them. Sides like the tater tote casserole and craisin-almond coleslaw might turnoff purists, but the creativity pays off.
