[[{“value”:”Walking into a barbecue joint can be a little overwhelming, especially when the menu is packed with smoked meats, homemade sides and delicious speciality plates. While brisket, pulled pork and chicken may be the first things that come to mind, there are plenty of other orders worth considering. Eat This, Not That! asked celebrity pitmaster Ty Sherrell what he looks for when dining at a BBQ joint and from regional classics to unexpected menu items, these are dishes he says should be on your radar.
The Regional Specialty
One of the best ways to get a feel for a barbecue restaurant is to see what it does best locally. The menu should reflect the traditions and flavors that have shaped barbecue in that particular part of the country. “Barbecue is regional, and that’s one of the things I love most about it,” says Sherrell. “If I’m in Texas, I’m looking at brisket. Kansas City, burnt ends,” he adds. “The Carolinas, pork. Memphis, ribs. Wherever I am, I want to order what that area is known for first. That tells you a lot about the barbecue tradition of the place you’re eating.”
Ribs
Ribs are a barbecue staple for a reason, but preparing them well takes plenty of skill. From the smoke to the seasoning and texture, there are several details that can separate a memorable rack from an average one. “Ribs tell me pretty quickly whether a barbecue place knows what it’s doing,” Sherrell explains. “I’m looking for smoke, good seasoning and a clean bite, with meat that stays on the bone until you bite it. A lot of people love fall-off-the-bone ribs, but if I pick up a rib and all the meat falls off, it’s gone a little too far for me.”
Sausage
Sausage may not get the same attention as brisket or ribs, but it can be a revealing part of a barbecue menu. A house-made version can also give diners a chance to try flavors they won’t find in the usual barbecue lineup. According to Sherrell, “Sausage can be one of the most underrated things on a barbecue menu.” He says, “Everybody gets excited about brisket and ribs, but really good sausage is hard to beat. I want that snap when you bite through the casing, plenty of juice, and seasoning you can actually taste. Great sausage is something I remember.”
The Pitmaster’s Specialty
Once you’ve covered the barbecue staples, take a look at the items that fall outside the usual lineup. These less-common offerings can showcase a restaurant’s creativity and give regulars something new to seek out. “If there’s something unusual on the menu – beef cheeks, pork belly, a giant beef rib, smoked bologna, homemade sausage or something they only make one day a week – I’m ordering it,” Sherrell shares. “That’s often where you find out what the pitmaster really likes to cook. They have to make the staples. The unusual stuff is usually where they get to have some fun.”
The Signature Side
A barbecue plate is more than just the meat. The right side can complement the smoky flavors of the main course and give you a better sense of what a restaurant does beyond the smoker. “I always order at least one side the place is known for,” says Sherrell. “If you’re spending 10 or 12 hours worrying about a brisket and then putting generic beans next to it, you’ve lost me. Give me the jalapeño creamed corn, smoked beans, potato salad, collards, whatever people tell me that place does really well. The whole plate should be good, not just the meat.”
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