Alicia is fired up, even if she's a bit misguided. Kansas City barbecue is likely more well-known for being tomato-based than molasses-based, but I didn't set out to debate the semantics of sauce because both are usually mentioned when it comes to explaining how we like our barbecue here in Kansas City.
Employee ignorance is definitely an issue, and anyone who fails to differentiate the regional barbecues doesn't deserve to hold a basting brush, but there are worse sins when it comes to barbecue restaurant employees. Here are the five worst transgressions of pitmasters and their co-workers.
5. Suggesting a low-fat anything. I'm here to do two things -- eat meat and drink beer -- and it looks like we're almost out of beer. I never want to think about the nutritional content of any menu item at a barbecue restaurant.
4. Using the microwave. Nuking may reheat, but it definitely dries everything out. It's my job to figure out what to do with barbecue leftovers, but the first go-round certainly shouldn't require a visit to the microwave.
3. Fatty 'cue. When I've got more gristle than meat, I'm worried. A little fat is good. A lot of fat is not.
2. Undercooking the fries. Most barbecue joints are throwing a frozen pack of crinkle-cut fries into the fryer. I understand this, even if I don't agree with the policy, but they should at least do their best to make them crispy.
1. Slicing with the grain. You've spent all that time making your brisket tender. Don't throw away those hours and a great piece of meat by botching the final step.
What's your pet peeve when it comes to barbecue?