BAY’S BEST BBQ BY HARRY MARTIN It’s no secret—Floridians love their barbecue. Now that summer shines in full force the lure of smoky barbequed meat is at its prime; smokers are filling the air with smoky glory, grills are sizzling and searing, and red-checkered tablecloths are out on bright display. Alongside are heaps of comfort food like creamy mac-n-cheeses, perfect semicircle scoops of potato salad, collard greens, beans and other indulgent sides. Hungry yet? When it comes to barbecue, there are a plethora of options. Many focus on specific methods from various regions. The Carolinas are known for their vinegar and tangy mustard-based sauces with main specialties in pork and pulled pork sandwiches topped with a fresh slaw. The Memphis region is known for their dry rubbed ribs that are so flavorful they are made to eat without sauce. Famous for ribs, St. Louis typically bastes them repeatedly in a tomato and vinegar sauce. Chicago is known for their spicier hot links, sauces and soft, flavorful rib tips. Texas specializes in beef brisket and pork shoulders, slow smoked to tender with little need for accompanying sauces. Kansas City loves their smoked meats, covered in liberal amounts of tomato-based barbecue sauces. Alternatively, it’s common for Hawaii barbecues to cook pork whole, with sweet Kalua sauces, pineapple and sides of rice and macaroni salad. Florida is actually best known for its smoked fish—though we believe local chefs do a fantastic job at bringing the best of other regional barbecues to the Tampa Bay area as well. Although these are not all the Bay Area barbeque joints, this local list will easily satisfy your hankering! JULY/AUGUST 2017 localsDISH 23
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