BBQ Directory

Don Julio

Buenos Aires, Argentina

World-ranked parrilla with dry-aged steaks and a wine list that matches the fire.

Asado

Snow's BBQ

Lexington, United States

Snow's operates on a schedule that sorts the serious from the casual: Saturday mornings only, 8 a.m. until the meat runs out. It's Central Texas barbecue done without ceremony, built on brisket, pork steak, ribs, chicken, and sausage. Texas Monthly voted it the best barbecue in the state, which is the kind of thing that happens when you stop trying to impress anyone and simply get the work right. Lexington isn't a destination on most barbecue maps, but Snow's has made it one. The formula is simple: show up early, order what's left, and understand that when it's gone, it's gone. No second seatings. No apologies. Just the thing itself, done properly, one Saturday at a time.

Franklin Barbecue

Austin, USA

Franklin Barbecue is Aaron Franklin’s legendary Central Texas joint on Austin’s East Side, where USDA Prime brisket and other meats are smoked low and slow over post oak until they sell out daily. The menu centers on sliced brisket, pork spare ribs, pulled pork, house and jalapeño cheddar sausages, turkey, and weekend beef ribs, paired with simple sides like coleslaw, potato salad, pinto beans, pickles, and onions, plus house sauces and pies. Guests line up early (or pre-order) for the Tuesday–Sunday lunch service that typically wraps by mid-afternoon. The spot also offers private events at Franklin Backyard, merch, sauces, and nationwide shipping.

TexasBrisket

Louie Mueller Barbecue

Taylor, USA

Family-run since 1949 in a century-old brick pit house. Beef ribs and fatty brisket smoked over oak with no shortcuts.

La Cabrera

Buenos Aires, Argentina

Palermo parrilla with perfectly charred bife de chorizo and chimichurri. Argentine asado at its finest.

Asado

Ushigoro

Tokyo, Japan

Ebisu wagyu specialist with charcoal-grilled beef and omakase-style courses.

Yakiniku

Burnt Ends

Singapore, Singapore

Michelin-starred modern BBQ with smoked quail, brisket, and open-kitchen theatre.

Modern

Skylight Inn BBQ

Ayden, USA

Whole-hog chapel of barbecue with cracklin'-crisp skin and vinegar-pepper sauce. A James Beard American Classic.

Micklethwait Craft Meats

Austin, USA

Trailer-turned-institution with house-made sausages, beef cheeks, and some of Austin's finest bark on brisket.

Kang Ho-dong Baekjeong

Seoul, South Korea

Premium Korean BBQ with marinated galbi and ssam wraps. A Gangnam institution.

Korean

Sam Jones BBQ

Winterville, USA

Third-generation whole-hog pitmaster serving Eastern NC barbecue with cornbread sticks and slaw.

Rodney Scott's Whole Hog BBQ

Charleston, USA

Pitmaster Rodney Scott's whole hog with mustard and vinegar sauces. The skin is the star.

Big Bob Gibson Bar-B-Q

Decatur, USA

Bob Gibson started this in Decatur with hickory, brick pits, and a mayonnaise-based sauce nobody else was using. The chickens get split, seasoned, smoked for three hours, then dunked. Pork shoulders smoke overnight — seventeen hours, dry rub, carved to order. It's Alabama barbecue done the way it was done, and the family hasn't seen a reason to change it. Chris Lilly runs the pits now — great-grandson-in-law, head pitmaster, and the man behind five Memphis in May Grand Championships and enough trophies to fill a shed. The white sauce still goes on chicken. The red sauce exists for people who need convincing. Both ship nationwide, along with the rubs, because some things travel. They're open six days, closed Sundays. There's a drive-thru if you're in a hurry and pies if you're not. Chocolate, pecan, lemon icebox — made in-house, same as the Brunswick stew. A hundred years in, they're still smoking meat the slow way and selling it by the pound. It works.

Alabama

Hutchins BBQ

Frisco, USA

DFW favorite with moist brisket, jalapeño cheddar sausage, and a welcoming sit-down dining room.

Scott's Bar-B-Que

Hemingway, USA

Rodney Scott's original pit — whole hog over coals with a vinegar-pepper sauce that cuts the richness.

Joe's Kansas City Bar-B-Que

Kansas City, USA

Joe's Kansas City Bar-B-Que made its name serving championship Kansas City-style barbecue out of a working gas station at 47th & Mission since 1996. The original location is famous for slow-smoked brisket, burnt ends, ribs, pulled pork, and the signature Z-Man sandwich of brisket, smoked provolone, and onion rings on a Kaiser roll. Sides like BBQ beans, creamy or spicy coleslaw, potato salad, mac & cheese, fries, street corn, and cornbread round out plates, with banana pudding for dessert. Walk-ins only, with nationwide shipping, catering, sauces, rubs, and merch available.

Kansas CityBrisket