2011 BEST Barbecue Restaurant, West
Blue Ribbon Bar-B-Q
Who says northerners can’t do ‘cue? Here everything’s cooked low and slow over oak and hickory hardwoods, resulting in unbelievably tender smokehouse meats — from the North Carolina pulled pork and the Texas beef brisket to the absolutely addictive Kansas City burnt ends. The hearty sides are also top-notch — just be sure to save room for a slice of the blue-ribbon-worthy pecan pie.