Atlanta chef Todd Richards not only just opened a restaurant, Soul Food & Culture, and launched a podcast, "Soul by Chef Todd Richards"; he also put together this Guide to the Black-owned barbecue joints across America that inspire him.Less
"For a place that just opened in late 2020, Horn Barbecue has become the food of legend," says Richards. "Even on IG, the food will make your mouth water before eating. Rarely do you see lines around the block for inner-city BBQ. This is one line you won’t mind since you will be totally satisfied once you sink your mouth into the bone-in smoked short ribs."
"Helen Turner of Helen’s BBQ is the grand dame of BBQ. The pulled pork sandwich (with or without slaw) melts in your mouth and is full of flavor. BBQ is a destination food, and this is worth the drive."
"James Beard Award–winning & Netflix–featured chef Rodney Scott has the best way of describing his BBQ: 'all wood.' Literally Rodney would go and cut down his own trees to make his mouth-watering BBQ. Rarely do you find that commitment from a true pitmaster. His third location of Rodney Scott’s BBQ is landing in Atlanta later in 2021."
"Burnt ends! Rarely would you associate 'burnt' with delicious, but these perfectly caramelized morsels of tender brisket are the absolute gold standard of BBQ. Arthur Bryant’s is legendary for burnt ends, and it is what I measure my own brisket by day in and day out."
"While Texas might have made brisket popular, Grandpa’s Southern Bar-B-Q in Idaho makes brisket delicious. Lunch specials are enough for dinner, and dinner can feed more than a hungry person. Baby back ribs are pull-apart delicious."
"Eating BBQ is a pleasure. Eating BBQ & fried chicken is just down-right the best experience you can ask for. The BBQ chicken over hash and rice with a couple of fried chicken wings is my go-to here! A study guide to food coma 101!"
"The original-of-all-original Interstate BBQ of Neely family fame. Most people outside of the mid-South region have never heard of BBQ spaghetti. That is the exact reason why you must make the pilgrimage to Interstate BBQ. When you finish rubbing your belly, make sure you save room for the pecan pie!"
"Their tag line is 'Texas BBQ with a Soulful Twist.' The BBQ dirty rice is the best dirty rice on the planet, in my opinion. Full of chicken and brisket, flavor, and just enough spice; I’m not sure whether to order just the dirty rice or the Coca-Cola Cake. Probably both!"
"Rarely do you find BBQ restaurants in Arkansas that make it all the way to the Chicago Tribune food section. But the food is so good here, it should’ve made the front page! This James Beard Award–winning restaurant is not about being fancy. It is all about serving damn tasty BBQ, with friendly service."
"If there is ever a place to get a sampler plate, this is it! Four meats and four sides! If you can’t choose between baby back or spare ribs, then get both. The same can be said for the chicken—either smoked or fried. The sampler is all things delicious."