We asked Southern Living Assistant Garden Design Editor Troy
Black - who has won several barbecue championships - what
to look for in a great barbecue restaurant. Here are his top
tips.
There
must be a pile of wood out back. This ensures you’ll
get a true smoky flavor.
The parking lot must be full - great barbecue is worth
the wait.
The outer portions of the pork - the crust, or “bark”
- should be a deep mahogany color. Beyond that, chunks
should have a pinkish inner ring, called a “smoke
ring.”
A lot of mediocre barbecue is covered up by great sauce.
Meat should stand on its own and be complemented by the
sauce.
