I’m actually surprised that RL Reeves Jr. accepted my invitation to provide his list of favorite BBQ joints. Perhaps it’s from my persistence or a weak moment on his part, but regardless of the reason, you’re in for something special this week. RL Reeves Jr. is easily the busiest and most proficient writer in pursuit of all that Austin (and beyond) offers when it comes to food and drink. By the time you’ve read this short paragraph he’s no doubt penned and published 3-4 pieces on either Scrumptious Chef or Chowpapi. What makes this week’s list different than the other 29 previous is that he has gone outside of the United States to offer up a few gems that I know for sure you’ve never heard of.
Here are RL Reeves Jr.’s favorite BBQ joints in his words:
“This is tough. Tougher than it has any right being. It’s hard to make a top ten list out of the hundreds of barbecue joints I’ve eaten at over the years but I’ve been tasked {tricked} into having a go at it, so here they are: In order, starting with the number one spot.
1} Archibald’s Barbecue in Northport, Alabama. The finest smoked meat I ever put in my mouth and holder of the always revered “final meal on earth if I had time to plan such a thing.” Since 1962, the Archibald family has been putting out pork butts and pork ribs in their tiny {seats 6} barbecue stand just north of Tuscaloosa. George Archibald Jr is the pitmaster {a term I do not use lightly, big difference between pitmaster and pitboss} and his sister Paulette makes the sauce. It’s the best barbecue I’ve ever eaten and the only sauce on earth I buy a gallon at a time.
Photo of Archibald’s courtesy of Buffetbuster @ RoadFood.com
2} JMueller Barbecue in Austin,Texas. Street fighting man. The hot-headed John Mueller is a cypher to this day. A puzzle of a man who has left a giant, fist-shaped mark on the world of Texas barbecue. I never know if I’m going to get the plate of smoked meat I’ve just ordered or if we’re going to start rolling and tumbling in the dirt parking lot of his eponymous food trailer in south Austin. The best handmade sausage I’ve found in Texas and the best beef chuck ribs in the Great State.
Photo of JMueller BBQ courtesy of Full Custom Gospel BBQ
3} R&G Barbecue in McMahan, Texas. The old pit boss of City Market in Luling and Luling City Market in Houston, Roy Jeffrey has a half-century of experience in the world of Texas smoked meat. Superb brisket, handmade Texas hot guts sausage and some of the best barbecue sauce I’ve ever eaten. Go on a Friday afternoon when the old-timers gather to throw bones, eat brisket and hang out in one of the sweetest dining rooms you’ll find in Texas.
Photo of Jeffrey from R&G Barbecue courtesy of Chowpapi.com
4} I have a deep love for American barbecue but after years of research and eating my way across our country, I felt like there was a giant gap in my education. Time to go to Turkey. In Istanbul there are numerous barbecue joints with the meat cultures of Syria, Kurdistan, Egypt, Morocco and a host of other countries represented. I’ve eaten at dozens of them but only one can rule the city and that is Zubeyir. Run by 5 Kurdish brothers, the little cafe in Beyoglu district puts out traditional barbecue representative of the eastern provinces of Turkey-Kurdistan according to some folks. Their tarak {lamb spare ribs} are one of the greatest dishes I’ve ever eaten in a restaurant.
Photo of Zubeyir
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