The Blue Board

The original dreamland in Tuscaloosa, AL. I don't know if it's the pit they are cooked in or just the surroundings, but I truly love it. Oh and most the places in Memphis.

Oh yeah- mustard is for hotdogs!

Try the blueberry chipotle ribs. They sound weird, but are amazing. They won best ribs in america in good morning america or some similar national show. Their sides are like gourmet cooking.Unreal cornbread too. Pulled pork plates were $6 & rib plates $10 with 6 bones. (edit: now ribs go for $11.50, but are still with it.)

They are only open for lunch from 11-4 m-f at the main store, open saturday for lunch at the arden location (just south of asheville)

Three only good bbq i can get in nola (where i live now) is at the joint. Great meats but crap sides.

Gates, Arthur Bryants, Jack Stack, or Oklahoma Joes - all in KC.

The Rendezvous is more about the atmosphere than the BBQ- while it is good there is better in town.

Salt Lick is actually really good. Just doesn't live up to the hype. If you have time to make the drive to Lockhart (about 45 minutes from Austin), try Smitty's or Blacks. Hard to beat IMO.

I can vouche for Pig n Chick. One of my favorite spots in town. Couple of locations too. Never been to Hickory Pig.

Since I grew up on the yellow sauce I'm partial to it. I haven't really found many BBQ's i didn't like. I also enjoy the vinegar based stuff I've eaten in NC. I want to try Dreamland's in Bama.

On a side note, the BEST RIBS in the world are at Pineaplle Willie's (my favorite place to eat) in Panama City Beach. They are unreal good. Their baked beans (which I don't usually order) are also fantastic. The gator bites are great too.

Don't get me wrong b/c I love brisket, eat the S out of some ribs, and can handle just about any meat you want to cook.

But, BBQ is pork, usually pulled, almost always cooked (preferably smoked) low and slow, and is not a verb.

From Lake High's paper, "A very brief history of the Four Types of Barbeque Found in the USA":

"The most unfortunate thing is that those Americans who live far away from the initial area where barbeque was first introduced by the native Indians to Europeans colonists (South Carolina) and who, therefore, don't really have any historic connection to the earliest barbeque, are actually being mislead into thinking they are eating real barbeque. Regrettably, they are missing out on the true original and the very best types of genuine barbeque.
Another casualty of American television is the confusion over just what barbeque is. Hints to its true nature, however, can sometimes be found in the use of the word "barbeque" in the language. It has become popular to say that barbeque is a noun and not a verb. Well, barbeque is, most properly, used as a noun that refers to a specific thing but sometimes it can also be used as a transitive verb.

Unfortunately, most Americans who live outside of the South in general and North and South Carolina in particular, use it as a verb or, if they use it as a noun, use it incorrectly. Midwesterners or Yankees will say to friends, "I'm going to barbeque some hamburgers tonight." Or they will say, "Let's put some brats on the barbeque and break out some beer." And while everyone will be having a great time sitting around in the smoke, the use of the word in that way is incorrect. That neighbor is going to grill some hamburgers, not barbeque them. The cooker he is going to cook them on should be called a grill, not a barbeque.

The second proper use of the word, the transitive verb usage, can sometimes be seen in such usage as the term "barbequed chicken" or "barbequed beef." It is common to barbeque various meats with beef and chicken being probably the most usual but real barbeque can including lamb, turkey, goat and even possum and other exotic creatures. But those animals are termed "barbequed (insert the name of the animal)" where the term "barbequed" in that usage is a transitive verb describing the way the animal was cooked.

The incorrect use of the term barbeque on television, in movies and in magazines which is, more often than not, written or spoken by people who know nothing about real barbeque, has led to the misconception, for instance, that beef is barbeque. It's not. Don't forget, barbeque is more specifically a noun, a specific thing, and that specific thing is pork, not beef or fish, or beaver, or shrimp or anything else. It's quite possible to barbeque beef; tens of thousands of people out west do it all the time. And it's oftentimes delicious. But it's "barbequed beef" not barbeque. The term barbeque is always properly reserved for pork."

Boxy,

I was going to say both Archibalds and Bob Gibson's IMO are better than Dreamland... Dreamland = Overrated

We "grill" out here, so we have to take y'all word for it that we don't know what BBQ is, lol.

Ive seen a place in Austin called Franklins voted as the best in the country by one of the food magazines.

Wish i knew you liked that before the Capital One Bowl. If you went I certainly would have brought you a couple of jugs.