Best Darn Barbecue in America

Been to several of these fine joints and find it disappointing that the staff (those who recommened) are susceptable to bribes of free food that only a peep would eat. Nothing in NC, some joint in KC that only the dillitants frequent, only one on Texas, and nothing in California (might be a good thing).

I noticed NC was left off, and that seemed strange. Two joints from California, and that seemed strange, just cause we're not known as barbecue country. I suspect all the restaurants provide free food. I would if I owned one and was frequented by the writer.

Those list are always interesting. Many times none of us "Q" guys have heard of them, or wonder in general how they got there.

Not to disagree Pags, I ate at Montogemry inn a couple of times, I had a project there in town. First time I had the Q, next 3 times I had something else on the menu. I'd never recommend anyone go there. Mostly what people talk about is the sauce, and it was nothing to bring home.... but that's just me, I'm spoiled because I do my own.

I'll go with you Smokin. It's been over 30 years since I've gone, and I believe they've even changed locations.

Funny, they've got a good reputation at least with the folks in Cincinnati, but if you don't own a Cookshack or FE, that may be the best you can get there.

I went to a very popular barbecue restaurant here in town for lunch with some friends yesterday and had ribs. Mine are better. Didn't say anything cause I didn't want to brag.

Well Smokin, as everyone knows you know BBQ. I just looked up Cincinnati barbecue in the book "Real Barbecue, The Classic Barbecue Guide to the Best Barbecue Joints in the USA." The author sees it pretty much like you do.

He states, "The Montgomery Inn, which sells more pork than any other restaurant, has been serving ribs since 1951...No rib joint in America has been so successful. The Montgomery Inn has been serving princes and paupers and every American president since Jimmy Carter." The Montgomery Inn "didn't make the first edition of this book for one simple reason: Our title is Real Barbecue. And the Montgomery Inn doesn't serve real barbecue. It serves tasty ribs with an incredible sauce."

He goes on to talk about their fall off the rib style and actually accuses them of par boiling their ribs and says real barbecue didn't come to Cincinnati until Lucious "The King" Newsom brought real barbecue when he opened up Burbank's Real Barbecue in a Cincinnati suburb.

I guess 30 years ago I was still interested in the sauce more than the product. Thank you, Tom, Cookshack, and other forum members for bringing me along the barbecue trail. As you might have figured, I'm looking forward to trying some of these restaurants when I travel. And Todd, thanks for the barbecue books "heads up" on Amazon.

quote:

Originally posted by Pags:
Well Smokin, as everyone knows you know BBQ...

Nah, I just post a lot...

The bad thing is, once you learn how to make your own, VERY few restaurants out there will look the same.

I've asked over the years (while I was on the NBBQA board) what people like about various restaurants. Unless they're a good BBQ'er and know Q, if they're just joe public, 95% of the time they'll say "....love the sauce"

And yes, restaurants love to boil their ribs. Chili's does, then grills to warm them with sauce.

Good luck in your travels, there is still good Q out there... just not at Montgomery Inn...

Gotta agree with Smokin' on this one. Montgomery Inn ribs are pathetic, as are most other "bbq" places around the Cincinnati/Dayton area (with a few exceptions). That's why I bought my Cookshack, to get GOOD ribs.

That smoker does produce fantastic ribs.