Really Good BBQ Is

Found this sweet little insight into the needs and important points in finding a true southern BBQ place to eat at.
We added the 15 points from hillfamily.net and our gereral aggrement or comments to accompany eachimportant line if this culinary bible passage.

1. Pork. ‘Nuff said. (best meat, cooks the softest, tastes the best easy to agree)

2.Cheap. Who can really enjoy a good meal if you know you’ll be working overtime to pay it off? A good pork plate, including slaw, fries, and a pickle, should run about $5-$6. Ribs — baby-back, of course — might be closer to $10 with all the fixins’. (sorry that not too many have a full rack fries and salw for under 10, but I agree this should price out like home cooking and taste like it too.)

3. Ma-Pa owned. Sure, there are good barbecue chain restaurants, a few of which we rated. But the appeal of barbecue is tasting a person’s homemade sauce, which usually tastes so good that friends and neighbors ask for the recipe. Then the person has a good start at establishing his or her own restaurant. (good is good, I love Fred Flemming’s Chain in Florida, great pulled pork and sauces, but ma and pa atmosphere is best.)

4. A place where everyone knows everyone else — except for us, usually. When Jim the Sheriff and Bob the barber come in for lunch, Louise hollers at them, “Hey boys. C’mon in — your table is open. I’ll bring y’all your usual.” (this is nice in all restaurants, only m,ore important in a BBQ etting)

5. Most of the staff should be plump–a sure sign that the product is worth tastin’.
(fat and happy, and Fat guys rule are two of our facts of this website.)

6. No coupons. Any barbecue restaurant that has to lure you in with a coupon isn’t worth tastin’. It should be all word-of-mouth marketing.
( I would never say no to a coupon, so I can live with paying less if they want me too, though it isnt needed for the right BBQ)

7. The aroma of roasting pork should permeate your senses as soon as you pull in the parking lot–even before you open your car door.
(Wood, pork and fries in the air.)

8. It’s got to be casual enough for entire families–great uncle Norm, Great Grandma Ruth, and little toddler Nick, who can’t sit still or keep his voice down low, no many how many reminders from his step-daddy.

9. Southern accents. Southern town. Southern folks. Southern Southern Southern.
(Now this makes total sense since I have moved to Charlotte, no other will do to me)

10. Vinegar based barbecue is our favorite, but tomato-based, which is sweeter, is a close second, followed by mustard-based. True Southerners would quickly step-up to define which geographical region caters to which type of barbecue–vinegar, sweet, or mustard-based. However, each restaurant caters to what they like best, so we’ve concluded it’s a Southern myth. Each restaurant serves pork just how they like it.
(pulled pork just needs to be soft and flavorful with the right sauces in bottles.)

11. Tributes to the pig in all forms around the restaurant: Pig pictures on the outside signs and menu, pig statues in the waiting area, and bathrooms, pig toothpick holder at the cashier’s station . . . you get the picture. You just gotta be reminded of what animal you’re eating.

12. Greasy fries. You know the kind — fried in the left-over dirty greasy from yesterday.

13.Tart, crisp coleslaw.

14. Free refills on soda, and keep ‘em comin’. If you have to ask your waitress for a refill, she isn’t quick enough. We need something to wash down the grease.

15. If it’s a chain restaurant, it has to specialize in barbecue and preferably mention that in the name. Regular all-American grills with a wide range of food choices don’t produce good barbecue.