They might usually be busy smoking their own hogs, but even world-class pitmasters need to make a pit stop now and then. But, where does a BBQ professional go to get their fix?
To find the best spots for beef brisket, spare ribs, pulled pork and more, AOL Travel caught up with the barbeque pros themselves at the Big Apple Barbeque Block Party in New York City. The chefs traveled from all across the east to arrive at the event, so we thought it only fitting to find out where they would stop and nosh. Here are some of their favorites.
Do you have a favorite "pit" stop? Let us know in the comments below.
BBQ Pitmasters Pitstops
Jack's Old South is a champion competitive barbecue team led by Myron Mixon.
His Specialty: I pride myself in using a lot of the true authentic BBQ flavors that I learned from my dad growing up in South Georgia.
His Pit Stop: When in New York, it's Blue Smoke or Hill Country.
What to Order: Ribs at Blue Smoke and sausage at Hill Country
Blue Smoke: 116 E 27th St., New York, NY; 212-447-7733
Hill Country: 30 W 26th St., New York, NY; 212-255-4544
410 7th St. NW, Washington, D.C.; 202-556-2050
His Specialty: Memphis-style barbeque, with an emphasis on pork
His Pit Stop: If I'm in Las Vegas I'm going to Memphis Championship BBQ. In Nashville, I'm going to Martin's BBQ Joint. And, if I'm headed south I'm going to stop by The Shed.
What to Order: At the Shed I'm going to have baby back ribs and mama mia's mac salad. The lamb chops with lambda lambda fig sauce is also the very best lamb I've ever had.
Ubon's Barbeque of Yazoo: 801 N. Jerry Clower Blvd., Yazoo City, MS; 662-716-7100
Memphis Championship BBQ:
1401 S. Rainbow Blvd., Las Vegas, NV; 702-254-0520
2250 E.Warm Springs Road, Las Vegas, NV; 702-260-6909
4379 Las Vegas Blvd., North Las Vegas, NV; 702-644-0000
Martin's BBQ Joint: 7238 Nolensville Road, Nolensville, TN; 615-776-1856
The Shed: Multiple locations, see website
His Specialty: I do a Memphis style dry-rub BBQ with a St. Louis style twist.
Pappy's Smokehouse: 3106 Olive St., Saint Louis, MO; 314-535-4340
His Pit Stop: Oklahoma Joe's in Kansas City
What to Order: Ribs
Oklahoma Joe's: 3002 W. 47th Ave., Kansas City, KS; 913-722-3366
11950 South Strang Line Road, Olathe, KS; 913-782-6858
His Specialty: My barbecue specialties would be large cut meats – pork shoulder, whole hog, beef brisket and whole chickens. Big Bob Gibson Bar-B-Q is most noted for cooking pork shoulder.
Big Bob Gibson Bar-B-Q: 1715 6th Ave. SE, Decatur, AL; 256-350-6969
His Pit Stop: If I can be whisked away to eat my favorite barbecue you will find me in Texas – Smitty's, Kreutz Market, The Salt Lick, their tradition is as rich as their brisket.
What to Order: My favorite barbecue to cook and eat pork, but when I go to Texas I concentrate on the Beef brisket and sausage.
Smitty's Market: 208 S. Commerce, Lockhart, TX; 512-398-9344
Kreuz Market: 619 N. Colorado St., Lockhart, TX; 512-398-2361
The Salt Lick: 18300 Farm to Market Road 1826, Driftwood, TX; 512-858-4959
3350 E. Palm Valley Blvd., Round Rock, TX; 512-386-1044
They're in the Austin airport, too.
His Specialty: North Carolina-style whole hog and whole turkey barbecue
His Pit Stop: Pete Jones' Skylight Inn Barbecue in Ayden, North Carolina
What to Order: I love the chopped barbecue platter with coleslaw and their wonderful cornbread.
The Pit: 328 W. Davie St., Raleigh, NC; 919-890-4500
Pete Jones' Skylight Inn: 1501 S. Lee St., Ayden, NC; 252-746-413
His Specialty: A sweet vinegar base which we call a Virginia Carolina mix
His Pit Stop: Mike Mills' 17th Street BBQ in Marion or Murphysboro Illinois
What to Order: Pork steak and any of the homemade sides
Checkered Pig: 155 Crown Drive, Danville, VA; 434-793-7447
1014 Liberty St., Martinsville, VA; 276-632-1161
17th Street Bar and Grill: Multiple Locations, see website.