The Top 30 BBQ Spots in Virginia Ranked
The Top 30 BBQ Spots in Virginia Ranked - Restaurant Clicks
No surprise who turns out #1
The Top 30 BBQ Spots in Virginia Ranked - Restaurant Clicks
No surprise who turns out #1
-
-
Counterpoint:
John Tanner’s Barbecue Blog
Actually there’s a lot of overlap. The difference is that one is crowd sourced, and the other is one man’s (fanatic) opinion, based on multiple visits. I don’t know John personally, but we know each other peripherally through the old Roadfood website, and the current Friends of Roadfood Facebook group. When I drove to the NC Meetup, John recommended Schaffer’s, which is excellent and not on the list. -
I have been to 14 of these and some of the ones that have multiple locations I have been to more than one of the locations.
Of the ones I have been to some I feel should be higher on the list.Comment
-
I'm happy to see both a Dave's BBQ and a Pierce's BBQ highly ranked. Although the latter should really work on their spelling, and I'd be in favor of a merger.Comment
-
Now my BBQ road trip on my bucket list just longer.
Comment
-
According to AI:
Virginia BBQ is uniquely defined by its historical roots and cultural influences.- The tradition began in the early 17th century when colonists combined their African, Native American, and European culinary practices, leading to a distinctive creole cuisine.
1 - Virginia was the first to use the term "barbecue" in the United States, and it was associated with social gatherings and political events.
1 - The barbecue culture evolved through the use of whole hog roasting, particularly in winter, and has influenced various regional styles across the South.
1 - Virginia-style BBQ is often vinegar-based, with a hint of mustard, and is characterized by its use of smoked pork, which is a hallmark of the region.
2
Overall, Virginia BBQ reflects a blend of historical significance and regional diversity, making it a unique culinary tradition.
Comment
-
bbqLuv that is a great article. Thank you for sharing. I never knew that early spring was Brunswick stew season since I've always made it in the fall. Also, my mother always put the chopped meat in a slow cooker with a tomatoey sauce and let it cook all day on low for dinner on buns.
- The tradition began in the early 17th century when colonists combined their African, Native American, and European culinary practices, leading to a distinctive creole cuisine.
-
There is a great book written from a researched historical perspective called "Virginia Barbecue: A History" that I think does a good job of describing the origins of what we call Barbecue in the US. Based on the book Virginia has 4 internal BBQ regions based largely on sauce and seasonings, except for one, the Shenandoah Valley style is open pit chicken and not pork. Many charity organizations still do large chicken dinners cooked over open pits today. Yes, BBQ in Virginia was both a cooking style and an event.
There is a great book written from a researched historical perspective called "Virginia Barbecue: A History" that I think does a good job of describing the origins of what is now called Barbecue in the US. Based on the book Virginia has 4 internal BBQ regions based largely on sauce and seasonings, except for one, the Shenandoah Valley style is open pit chicken and not pork. Many charity organizations do large chicken dinners cooked over open pits today.
The author also wrote two other good BBQ related history books:
Brunswick Stew: A Virginia Tradition
From Barbycu to Barbecue: The Untold History of an American Tradition
Comment
-
Mosca the last one is his most recent and covers a lot more of the history in general, I have not read it yet but is next up when I get in a reading mood again...I have sent Virginia Barbecue to couple of my Secret Santa recipients in the past...If I ever get someone in Georgia I will send them a copy of the Brunswick Stew book...
Comment