Before the Wedding, a Test: 3,000 Miles of Barbecue

Across town is the Bar-B-Q Shop. A bar and grill tucked into a mostly residential block on Madison Avenue, it was quiet for lunch but would attract a crowd for dinner. The waiters knew to push their claim to fame: barbecue spaghetti, basically a sweet and meaty pasta Bolognese. Even after a week of solid barbecue, it was still a pleasure to eat, if a guilty one. Like Lexington’s chopped pork, Bar-B-Q Shop’s ribs were another high-wire act of flavors and textures. Sauce might have been the main draw in the Carolinas, but the Bar-B-Q Shop produces such a perfect rack of meat, sauce is rather unnecessary, almost unwelcome.

See the full post at The New York Times.