Bravo for Brisket: The Best BBQ

There are a lot of fiery debates in the barbecue world. Pork versus beef. Wet versus dry. Sweet tomato-based sauces versus tangy vinegar-based ones. No matter where your tastes lie, there’s one issue that everyone can agree on: summer is officially barbecue season. To save you the hassle of stocking up on supplies and firing up the smoker (not to mention the hour you’ll spend scrubbing the grill clean), we’ve composed this handy list of the best BBQ joints in the area. Feel free to argue ‘cue preferences while you chow down, but please keep your piehole shut while you’re eating.

Carolina Brothers

Whether you get the pork, beef, or chicken barbecued sandwich here, all the meats are hickory smoked before being tossed with housemade Carolina-style sauce. Round out your platter with your choice of two sides: mac ‘n’ cheese, baked beans, coleslaw, or potato salad. You can also pick up a bottle of sauce to take home, so you can sass up your ribs the next time you decide to don your King of the Grill apron.

Hill Country Barbecue Market

Pitmasters at this Lone Star state outpost in Penn Quarter are happy to remind diners that everything’s bigger in Texas. They’ll wrap up as much meat as you can handle – we’re partial to the brisket moist and the beer can game hen – before you head over to pick up some outsized sides like beer-braised pinto beans and gooey mac ‘n’ cheese. If you’ve still got room at the end of your BBQ binge, head back to the chow line pick up some sweet potato bread pudding.

Get my other four picks over on CityEats’ Plate blog now.

Photo courtesy of Hill Country.


Eat By Numbers: Hill Country Barbecue Market

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

DC’s favorite Texan-style Q joint kicks off our new blog feature by revealing some curious numbers.

 Hill Country Barbecue Market

Mason jars stolen or lost each week:  2 to 3 dozen

Pounds of moist brisket sold each month: 3,500 pounds (give or take an ounce or two)

Wood burned every week: Approximately 224 logs

Pints of Shiner draft poured in a month: 11,223 pints, which makes the eatery the single largest customer of the beer east of the Mississippi

Get the rest of the numbers by clicking over to CityEats’ The Plate blog now. 

Photo courtesy of Elizabeth Parker.