RENDEZVOUS, Memphis, TN
SUGARFIRE, St. Louis, MO
JOE’S, Kansas City, KS
KANSAS CITY, KS The Kansas City dry rub style is at home on pork, beef, chicken, salmon, lamb, or even vegetarian options, such as jackfruit. The traditional Kansas City sauce is a thick, molasses-based concoction of spicy and sweet flavors.
HOUSTON, TX Texas barbecue is a blend of four regional styles. East Texas or Houston-style reflects the melting pot of culinary influences. The baseline includes slow-roasted meats and sweet tomato- based sauces. Today, you’ll see traditional approaches alongside Vietnamese, Cajun, and Tex-Mex influences to create distinctive dishes that reflect each pitmaster’s preferences. Killen’s BBQ is a relative newcomer to the Houston scene, but it’s fared well in competitions and opened
Like a painter with a signature brushstroke, pitmasters make a statement with their choice of wood. Hickory is valued for its versatility. Pecan imparts a savory, nutty flavor, while fruitwoods, like apple and cherry, yield sweeter notes. Joe’s Kansas City Bar-B-Que
additional locations. Owner Ronnie Killen desired to retain the heart of the old-school BBQ masters while bringing a Le Cordon Bleu-trained eye to vernacular fare. The menu includes smoked brisket, house-made sausage, and massive beef ribs. Don’t skimp on the sides, especially the creamed corn and potato salad.
embodies the dubious location rule of thumb, with it’s first location being an old gas station. The signature Z-Man sandwich features a toasted Kaiser roll topped with slow-smoked beef brisket, provolone
cheese, and crispy onion rings. Lines are generally out the door, but the esteemed foodie Anthony Bourdain proclaimed Joe’s worth the wait.
Photos courtesy of the respective restaurants.
MEMPHIS, TN Memphis-style BBQ centers on pork ribs and pulled pork coated with a dry rub. A chef’s secret recipe may have over 40 spices,
but any respectable Memphis-style rub is built on a base of paprika and garlic. The meat is smoked long and slow, without sauce or glaze. Flavor comes from the rub and the hickory wood smoke. The tangy tomato-based sauce is usually served on the side. Nestled in a downtown alley across from the famed Peabody Hotel, Charlie Vergos Rendezvous has set the standards for Memphis barbecue since 1948. That’s when Charlie rubbed a few racks of ribs with a spice blend borrowed from his father’s Greek chili recipe and cooked them in a pit fashioned from an old coal chute. Southern Living magazine has recognized Rendezvous as one of the top BBQ joints in the city.
KILLEN’S, Houston, TX
65 FINK’S JEWELERS
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