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(2018 - Spring Issue)


It’s almost summer and you may want to schedule a trip through some of America’s unique barbecue stops where you can mingle with the locals as well as experience a true taste of culture. Here are a few tried-and-true.

One of America’s most special barbecue joints is Denver, Colorado’s Roaming Buffalo Bar-B-Que, where chef Coy Webb has put regional flavour back into craft barbecue. One of the first to specifically use the phrase “Colorado barbecue,” Webb set out to research original recipes and gradually discovered the roots of Colorado barbecue with bison back ribs, beef brisket, pork ribs and pulled lamb shoulder. roamingbuffalobbq.com 

In a state where seafood is king, Salvage BBQ in Portland, Maine, has become a favourite among discriminating carnivores. Housed in a renovated railroad post office building, Salvage prepares its barbecue using a smoker custom-built from an old propane tank and fuelled entirely by Maine red oak. On the barbeque menu are St. Louis-style ribs, chicken and beef brisket. Seating is communal at long picnic tables or at vintage ’50s dinette tables. salvagebbq.com

St. Louis, Missouri, is renowned as one of the birthplaces of barbeque and the city is awash in authentic barbecue eateries. It’s all celebrated annually at the Q in the Lou, the city’s annual barbecue festival. Try Pappy’s Smokehouse, which serves Memphis-style ribs—meats slowly smoked up to 14 hours over sweet apple or cherry wood. Sugarfire Smoke House delivers artisan barbecue with unusual flavour combinations as well as award-winning, traditional smoked meats. Bogart’s Smokehouse specializes in succulent pulled pork, smoky beef brisket and apricot-bruléed ribs, moist turkey and pastrami. qinthelou.com; pappyssmokehouse.com; sugarfiresmokehouse.com; bogartssmokehouse.com

Orlando, Florida, has its own twist on classic barbecue fare. Pig Floyd’s Urban Barbakoa is a friendly neighbourhood diner known for its wildly creative takes on grilled meat like a pulled pork sandwich layered with smoked brisket and spicy sausage, topped off with citrus-peanut slaw. The Polite Pig, recently opened in Disney Springs, is a quick-service joint chock-full of savoury wood-fired, smoked and grilled items. pigfloyds.com; politepig.com

In downtown Minneapolis, Minnesota, the family-owned Market Bar-B-Que is an institution that has been serving barbeque like pit-smoked ribs for more than 70 years. The Cooking Channel’s Big Bad BBQ Brawl and the Travel Channel’s Food Paradise have featured this restaurant. StormKing Barbecue bills itself as “True Texas-style barbecue in the North.” The pit masters use all-natural, hormone- and antibiotic-free beef, pork and chicken, smoked over local white oak for 12 to 14 hours. marketbbq.com; stormkingbarbeque.com

The Smoke Shop in Cambridge, Massachusetts, is a culmination of more than two decades of practice, planning and research from World Barbeque Champion chef Andy Husbands showcasing a menu of slow-cooked, competition-style barbeque with sides such as sweet and spicy coleslaw and collard greens. The Smoke Shop also boasts a 200-plus American whisky selection and features elevated takes on classic cocktails. thesmokeshopbbq.com

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