Chefs Share The Best Things To Order At A Barbecue Restaurant And The 5 You Should Skip

Barbecue restaurants offer a tantalizing variety of options, but not all dishes are created equal. Chefs, with their keen culinary insights, have identified the top seven must-order items and the five to avoid when dining at a barbecue joint. This guide will help you savor the best while dodging the disappointments.

1. Brisket

The brisket is lauded as the crowning glory of barbecue when executed flawlessly. Its allure lies in the perfect balance of a smoky bark and tender texture without being overly soft. Opt for the point cut if you crave extra juiciness; it’s often more flavorful.

A well-cooked brisket should showcase a beautiful smoke ring and rich aroma. It’s the embodiment of culinary patience and skill, having absorbed hours of smoke and seasoning. Chefs emphasize the art in every slice, making it a perennial favorite among barbecue aficionados.

Remember, the point cut is the juicy gem here.

2. Ribs (Pork or Beef)

Ribs, whether pork or beef, are a quintessential barbecue staple. The perfect rib has a tender bite without falling into mushiness, highlighting the pitmaster’s skill. Dry-rubbed varieties allow the meat’s flavor to shine through without relying on sauce as a crutch.

A touch of smoke, a kiss of fire, and a masterful rub create the perfect symphony of flavors. Chefs often suggest starting with dry-rubbed ribs to truly gauge a pitmaster’s prowess.

Savor the complexity of textures and flavors found in each meticulously prepared rib. This dish promises an unforgettable barbecue experience.

3. Pulled Pork

Pulled pork at its best is a testament to simplicity and flavor. Unlike shredded paste, the strands should be tender and moist, showcasing the meat’s intrinsic taste without excessive sauce.

Chefs recommend ordering it ‘no sauce’ to appreciate its natural flavors fully. The slow-smoked goodness speaks of traditional barbecue values, where patience yields perfection.

A touch of seasoning and a well-timed smoke make this dish a nostalgic favorite. Pair it with classic sides like pickles or cornbread for an authentic culinary delight. Pulled pork remains a beloved staple in barbecue culture.

4. Burnt Ends

Burnt ends are a guilty pleasure for barbecue lovers. These crispy, caramelized nuggets from the brisket’s point end offer an indulgent bite of smoky, fatty delight. They shine best where brisket is the star, ensuring each cube is a burst of flavor.

Their rich, savory goodness delights the palate, offering a unique texture and taste combination. The key is a balance between crispiness and tenderness, a sign of a master chef’s touch.

Avoid them at places with subpar brisket, as they can become chewy sadness instead of crunchy joy. This dish is indulgence defined.

5. Sausage Links

Sausage links in a barbecue setting are a testament to a kitchen’s confidence. A well-made, juicy sausage with that signature snap is a delight to the senses. Often blended with unique ingredients like jalapeño or cheddar, they offer a flavorful bite.

Opt for house-made varieties, as they reflect the chef’s creativity and precision. The perfect sausage is juicy and flavorful, with a satisfying texture that stands out among barbecue offerings.

Whether enjoyed alone or alongside other barbecue classics, these sausages make for a memorable meal. Try brisket-blended options for a unique twist.

6. Smoked Chicken (Especially Thighs)

Often underrated, smoked chicken—especially thighs—offers a juicy, flavorful alternative in the barbecue realm. Dark meat, such as thighs, retains moisture better than breast meat, making it ideal for smoking.

When done right, the smoky aroma and tender texture reveal the chef’s expertise. It’s a dish that brings a delightful balance of flavor and smokiness, often surprising those who overlook it.

Pair it with a tangy coleslaw for a refreshing contrast. Chefs recommend this cut for its ability to carry the smoke flavor without drying out, enhancing the barbecue experience.

7. Collard Greens or Baked Beans (House-Made Sides)

House-made sides, like collard greens or baked beans, are telltale signs of a barbecue kitchen’s dedication to quality. These sides are often simmered with meat drippings, adding rich depth to their flavors.

Chefs advise steering clear of frozen or canned sides, opting instead for those crafted from scratch. The genuine taste of hand-prepared sides complements the main dishes beautifully.

These sides, whether collard greens with bacon or baked beans with a smoky twist, enhance any barbecue meal. They reflect the care and creativity infused into a truly authentic dining experience.

8. Boneless Chicken Breast

Boneless chicken breast often disappoints at barbecue joints. It’s a lean cut that struggles to stay moist under slow-cooking conditions. The result is usually dry and flavorless, a stark contrast to barbecue’s indulgent nature.

Chefs argue that this cut lacks the robustness required for smoking, making it an uninspired choice. While some attempt to salvage it with heavy sauces, it seldom hits the mark.

This dish is the antithesis of what makes barbecue great, often leaving diners wishing they had chosen something more traditional and flavorful. It’s best bypassed for juicier options.

9. Pulled Chicken Sandwiches

Pulled chicken sandwiches often fall short in barbecue settings. They are typically pre-shredded and doused in sauce, masking any potential flavor. This concoction rarely stands up to the robust offerings of other meats.

Chefs see it as more filler than genuine barbecue, lacking the depth and complexity found in other dishes. The overwhelming sauce often hides the fact that the chicken itself is bland.

For a true barbecue experience, it’s better to explore more traditional offerings that highlight the pitmaster’s skills and dedication to meat and smoke. Pulled chicken here is often a letdown.

10. Overly Sauced Ribs

Ribs smothered in sauce might seem appealing, but they often hide a multitude of sins. Chefs emphasize that great ribs should stand on their own, with the sauce complementing rather than overpowering.

Oversaucing can mask poor cooking techniques and inferior meat quality, leading to disappointment. A well-cooked rib speaks volumes without the need for excessive camouflage.

True barbecue aficionados look for ribs that showcase their natural flavors, enhanced by a touch of sauce, not buried under it. This dish is a reminder that less can indeed be more in the barbecue world.

11. Turkey Breast

Turkey breast often misses the mark in barbecue cuisine. Its tendency to dry out makes it less desirable compared to juicier, more flavorful cuts. Without ample sauce, it’s often bland and unremarkable.

Chefs note that turkey breast lacks the staying power of other meats in a slow-cooked environment. It’s a choice often regretted by those seeking a rich barbecue experience.

For those venturing into barbecue realms, many tastier options await that celebrate the smoky, savory magic true to the tradition. Turkey breast is best saved for other culinary occasions.

12. Mac and Cheese (from the Steam Tray)

Mac and cheese from the steam tray is frequently a disappointment. Often soupy or reheated, it lacks the creamy, baked goodness that makes this dish a comfort food favorite.

Chefs lament its uninspired presentation in barbecue joints, where it can seem an afterthought rather than a highlight. This version of mac and cheese often fails to deliver the rich, cheesy satisfaction diners crave.

For those seeking a side that complements their barbecue experience, freshly baked options or other house-made selections are preferable. This dish too often underwhelms those with high expectations.