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Message: <blockquote data-quote="nakia" data-source="post: 2140853" data-attributes="member: 25747">I have to weigh in here.I grew up in Northeastern South Carolina, fairly close to the NC state line.  Pulled pork with a vinegar sauce is my bar-b-que standard, by which all others are measured.  Radd Dew's Bar-B-Que (in Conway, South Carolina, my home town and about 15 miles from Mytle Beach) is the Platonic Form of Bar-B-Que joints.  All you can eat buffet and it's only open Friday and Saturday nights.  In the winter, they are open on Thursday nights as well, where they have chitterlings (chitlins) on the buffet.This is not to say I am not appreciative of other forms of Que.  Maurice Bessinger's restaurant's in Columbia, SC introduced me to the mustard-based sauce often associated with South Carolina.  I like it, but it's not one I go out of my way to find.  It's much better on chicken than pork or beef.  That, and Mr. Bessinger and I disagree fundamentally on politics.Then, I moved to Texas -- home of the grilled beef brisket and a slightly smoky tomato based sauce with a little heat to it.  I was skeptical at first, but now love brisket, if cooked properly (a loooooong time on the grill with a dry rub, then adding the sauce after it's cut).The best ribs I have ever had were from Fat Matt's Rib Shack, in Atlanta, Georgia.  Good, good stuff.  Pork ribs slow cooked with a bit of wet, tomato based sauce.  Yum.I have yet to find bar-b-que worth a damn in Virginia.  In DC, however, there are two places I like.  The first is Old Glory in Georgetown.  They slow cook the meat with very light spices, then give you a variety of sauces on your table to pour over your pulled chicken, pork, or beef.  This lets you try out a variety of sauces from different parts of the country - they have a vinegar sauce, a mustard sauce, a Kansas City smoky tomato sauce, a Texas sauce, etc.  While the sauces are not the best in the world (especially compared to the sauce you would actually get in those places), they are all pretty good.  DC also has Capital-Q, which ic on the edge of Chinatown near the MCI center.  Very good brisket -- the owner/chef is a native Texan and knows what he's doing.  The only wierd thing was the brisket is served over rice, which was a little odd -- maybe the Chinatown influence.And while I love Outback, if the best bar-b-que you have ever had is from there, then I feel for you. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile    :)"  data-smilie="1"data-shortname=":)" /></blockquote>

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