US Airways - October 2013 - (Page 17)

explore Wine & Dine Taste, Savor, Enjoy Almost Like Being There Can’t make it to any of the nation’s best BBQ joints? No worries — just order in. by Larry olmsted America has an ongoing love affair with all things barbecue. New eateries open regularly from coast to coast, many in locations far removed from the Southern and Western styles of slow, smoky cooking. Television food shows are full of roadside barbecue joints and cooking competitions. And Texas Monthly magazine made headlines this year when it created the position of barbecue editor for Daniel Vaughn, who has eaten at more than 500 barbecue joints in the Lone Star State. But not all BBQ is created equal. The very best resides at the world’s most acclaimed temples of smoky meat. We’re talking about ’cue-centric cities such as Austin, Kansas City, Memphis, and towns across the South. But if none of these places are in your upcoming travel plans, you can still get a taste. Some of the finest barbecue joints in the country will ship their food right to your dining room table. Because on-demand shipping requires a certain infrastructure and the ability to handle high volume, the majority of BBQ restaurants do not offer longdistance delivery. But several of the best ones do. As a Kansas City BBQ Society certified judge, I have served at arguably the two most prominent competitions in the world: the American Royal in Kansas City and the Jack Daniel’s World Championship in Lynchburg, Tennessee. So here’s my plan. My taste-testing panel (that is, some of my barbecueloving carnivore friends) and I will sample the mailorder offerings from ’cue joints across the country ★ photos (CloCkwise from top) Courtesy of fiorella’s JaCk staCk BBQ, the salt liCk, and 17th street Bar & Grill and find out which ones come out on top. I narrowed down a list of the country’s premier barbecue restaurants that ship, all of them places where I’ve eaten and can attest to their excellence (with one exception: the Pig of the Month Club, which is a mail-order-only operation, not an actual restaurant). Regional barbecue styles vary greatly. Texas serves beef brisket. Kansas City is famous for “burnt ends,” chunks of seasoned, twice-cooked brisket. The Carolinas use pork shoulders, and Memphis is known for its pork ribs. In my role as judge for this story, I made sure all the top regions and styles Clockwise from top: Fiorella’s Jack Stack bbQ, the Salt Lick, and 17th Street bar & Grill usairwaysmag.com ocTobEr 2013 17 http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - October 2013

Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Top Spas at Top Resorts
Wine & Dine: Mail-Order BBQ
Wine & Dine: Hard Cider
Golf: The TOURAcademy at TPC Sawgrass
Adventure: P.F. Chang's Rock 'n' Roll Marathon
Style Spotlight: School Colors
Diversions: City Ghost Tours
Gear Up: Just for Sports Fans
Down to Business: Columbus, Ohio
Chefs Tell: Smith & Wollensky
Charlotte USA
Travel Feature: Maui
US Airways: BE PINK Campaign
Down to Business: IPNav
Going the Extra Block: Philadelphia Neighborhoods
University Spotlight: University of Dayton
Best of Health: Miami Beach Foot and Ankle Surgery
Best of Living: Eagles Nest
Great Dates
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?

US Airways - October 2013