DURHAM, NC- SEPTEMBER 8: William Carter, Executive Chef at The Pit in Durham, swaps brisket with barbecue sauce before it goes out to a customer.(Photo by April Greer For The Washington Post via Getty Images)

Food - News

Never Ignore This Red Flag At A Barbecue Restaurant
If you’ve been on the hunt for a great barbecue joint, there are some signs to look out for that signal the food you’re about to eat is sure to be great. Everything from a gravel parking lot to a human-like pig mascot can be signs of great barbecue, but when it comes to bad barbecue joints, there are some signs you shouldn’t ignore.
According to BBQ pitmaster Rodney Scott, when assessing a barbecue joint, use your nose and eyes. Scott says that a high-quality barbecue restaurant will have a pile of wood outside and smoke wafting around, which you should both see and smell. No smoke is a huge red flag that should make you wonder where and how the meat was cooked.
Aside from a lack of smoke and a smoker outside, Tuffy Stone of Virginia’s Q Barbeque pointed out some other red flags including barbecue served with sauce already applied and a menu offering an array of BBQ styles — from Texas brisket to Carolina pulled pork to Memphis ribs. Additionally, if their side dishes stray too far from coleslaw, baked beans, and potato salad, that’s a bad sign.