nikka eating at watered down Cac establishments & wondering why the food is trash.
The Best U.S. Barbecue Cities
04 of 19
Kansas City, Missouri
"This beloved barbecue capital is famous for its sweet tomato-and-molasses-based sauce, poured on everything from pulled pork sandwiches and beef and pork ribs to smoked chicken and turkey. Restaurants here will smoke just about everything, usually over hickory wood. Burnt ends, flavor-packed nuggets cut from the end of smoked brisket and slathered in the tangy sauce, are a local favorite, and no platter is complete without a side of spicy-sweet baked beans. Key stops include century-old Arthur Bryant's, which Calvin Trillin once declared "the best restaurant in the world," and Oklahoma Joe's, situated, uniquely, inside of a gas station."
05 of 19
St. Louis, Missouri
"The opposite side of Missouri favors grilled meats, lavished with a tomato-based, sticky-sweet barbecue sauce. The city's namesake dish, St. Louis–style ribs, are pork spareribs trimmed into neat, easy-to-eat rectangles. Another local specialty is the barbecued pork steak, a thick slice of shoulder meat that's seared and then slow-cooked in a tomato-vinegar sauce. Perhaps the oddest St. Louis BBQ dish is the crispy snoot, a deeply smoked pig snout that's either served as a starter or piled onto a sandwich. Family-run
Roper's Ribs has been doling out slow-hickory-wood-smoked ribs, rib tips and crispy snoots since 1976;
C&K, a perpetually crowded takeout joint, started serving pig ears and ribs doused in a thin, spicy sauce back in 1963."
