US Airways - October 2013 - (Page 18)

Wine & Dine were represented. My panelists tasted each meat blind, not knowing where it was from. We also sampled the sauces on the BBQ and by themselves. To keep all things equal, we reheated everything exactly according to the vendor instructions, even when some seemed counterintuitive. But we learned something: Follow the instructions! Full-size beeF ribs are a specialty at texas’s salt lick, where visiting cheF bobby Flay proclaimed them “the best thing i ever ate.” of region. Most serve either the tender baby backs or full-size spareribs. I much prefer the more substantial, juicier spareribs, but many fans love buttery baby backs — it’s like comparing filet mignon to bone-in rib steak. Spareribs are usually shipped dry with a spice rub, while most mail-order baby backs come doused in sauce. BBQ Sauce Sauces fall into two categories: the tomato-based supermarket style most of us know well, and the unique regional variations. For the traditional tomatobased sauce, the winners were Cincinnati’s Montgomery Inn and Corky’s Ribs and BBQ in Memphis in a dead heat. Panelists also loved two tangier, spicy sauces: the mild from Central BBQ in Memphis and Lauren’s Spicy from the Salt Lick in Driftwood, Texas. For less common craft styles, the original sauce from the Salt Lick stood out, along with Central BBQ’s thin, vinegarbased version, an exceptional foil for the smokiest meats. Brisket As expected, Texas rules. Overall, our test group narrowly preferred the leaner, smokier version from Dallas’s famed Sonny Bryan’s to the moister, beefier, and less lean brisket from the Salt Lick. Personally, I liked the latter, but both Spareribs Texas again carried the day, and Sonny Bryan’s won handily, with various panelists describing them as “moist, meaty, outstanding, tender, smoky, and excellent.” The Salt Lick came in second with “perfect texture.” are so good you’ll be happy either way. Because of its large size (4–6 pound slabs serving 6–10), brisket probably travels and reheats better and is closer to the quality of the in-restaurant original than any other smoked meat. Pork Ribs This is the most widely available item in the world of barbecue, offered at virtually every restaurant, regardless Baby Backs The Pig of the Month Club took first place with its best-selling Memphisstyle ribs (they have several flavors including citrusy Key West and Carolina mustard), which panelists called “basic but perfect.” Cincinnati’s Montgomery Inn, one of the highest-volume rib eateries on earth (and one of the oldest, established in 1951), came in second: “great, very tender, and lots of flavor.” Top Mail-order BarBecue opTions These are also some of the best sit-down barbecue restaurants in the nation, all well worth visiting. Sonny bryan’S SmokehouSe: Since 1910, with eight Dallas-area locations and one in Sandy, Utah. You can’t miss with the beef brisket or spareribs. sonnybryans.com montgomery inn: Open for more than 60 years with three locations 18 october 2013 usairwaysmag.com central bbQ: Named in 2012 as the city’s Best BBQ in a Memphis Flyer readers’ poll and a Gold Medal recipient for Best BBQ from Memphis Magazine. cbqmemphis.com 17th Street bar & grill: This purveyor has three locations in Illinois and two in Las Vegas under the name “Memphis Championship Barbecue.” Presiding over the pits is “the Legend,” three-time World Champion Mike Mills, author of Peace, Love & BBQ. The pulled pork is as good as it gets. 17thstreetbarbecue.com corky’S: After three decades as a Memphis favorite, Corky’s has morphed into a chain with restaurants in Tennessee, Arkansas, Louisiana, and Mississippi. It’s best known for its signature tomato-based sauce slathered on everything BBQ. corkysbbq.com Fiorella’S Jack Stack bbQ: Four locations in greater Kansas City offer a full slate of BBQ styles. This is the only major KC option for mail-order ’cue. The ribs and brisket are award winners. jackstackbbq.com Pig oF the month: The lone mailorder-only contender, POM uses natural, hormone- and antibioticfree meats, and offers monthly gift subscriptions. Try the baby backs. pigofthemonth.com photo courtesy oF the salt lick the Salt lick: In Driftwood, Texas, just outside of Austin, the Salt Lick is famous for its beef spareribs, but its whole menu is excellent. It also has the largest mail-order selection, including brisket, beef and pork ribs, turkey, sausage, and pulled pork. saltlickbbq.com in Ohio and one in Kentucky, Montgomery Inn is famous for baby back ribs, pulled pork, and pulled chicken, all with a signature tomato barbecue sauce. montgomeryinn.com http://www.montgomeryinn.com http://www.corkysbbq.com http://www.sonnybryans.com http://www.cbqmemphis.com http://www.jackstackbbq.com http://www.saltlickbbq.com http://www.17thstreetbarbecue.com http://www.pigofthemonth.com http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - October 2013

Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Top Spas at Top Resorts
Wine & Dine: Mail-Order BBQ
Wine & Dine: Hard Cider
Golf: The TOURAcademy at TPC Sawgrass
Adventure: P.F. Chang's Rock 'n' Roll Marathon
Style Spotlight: School Colors
Diversions: City Ghost Tours
Gear Up: Just for Sports Fans
Down to Business: Columbus, Ohio
Chefs Tell: Smith & Wollensky
Charlotte USA
Travel Feature: Maui
US Airways: BE PINK Campaign
Down to Business: IPNav
Going the Extra Block: Philadelphia Neighborhoods
University Spotlight: University of Dayton
Best of Health: Miami Beach Foot and Ankle Surgery
Best of Living: Eagles Nest
Great Dates
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?

US Airways - October 2013