How to Order at a Barbecue Joint: A Guide

To order at a barbecue joint, plan on a third to half a pound of meat per person, ask for the cut by name and taste it plain before adding sauce. Knowing how to order at a barbecue joint saves you from the two classic mistakes: ordering too much and ordering the wrong thing.

Cuts have names, the line moves fast and the person at the cutting board expects a clear answer. Say the meat, the amount and whether you want it moist or lean, then carry the tray to a table and eat with your hands.

Sides matter: coleslaw, beans, potato salad and white bread are the usual set. Order a little of several meats rather than a lot of one, and share.

How does barbecue by the pound work?

At many smokehouses, especially in Texas, meat is priced and sold by weight. You tell the person at the block what you want and how much, and they slice it, weigh it and wrap it in butcher paper. A common order for two people is a half pound of brisket, a quarter pound of sausage and a quarter pound of another meat.

Use fractions: "half a pound," "a quarter pound." A pound feeds two or three people when you add sides. You can always ask for more once you have tasted.

Should you order moist or lean brisket?

Moist or lean brisket is the first question you will hear at a Texas counter. Brisket has two muscles. The point, also called the moist or fatty end, is rich and juicy. The flat, called lean, is firmer and more beef flavored. Many people order a mix.

If you are unsure, say "a little of both." The cutter will usually add a slice of each. Look at the bark, the dark crust on the outside, which should be peppery and not burned. The meat should pull with gentle pressure and hold its shape.

How to order at a barbecue joint: which meats to try

Pork ribs, pulled pork, sausage, turkey and chicken are the usual companions. Spare ribs should pull cleanly from the bone but not fall apart. Pulled pork, common in the Carolinas and Tennessee, is served on a bun or by the pound with sauce on the side. Sausage links, often made in house, add spice and fat. In Kansas City, burnt ends, the crusty edges of the brisket point, are a specialty. In Memphis, dry-rub ribs are the pride of the region.

Order one rich cut, one lean cut and one sausage for a balanced tray. The taqueria guide uses a similar approach to choosing fillings.

Which barbecue sides are worth ordering?

Barbecue sides are there to cut the fat and add contrast. Coleslaw, pickles and sliced onions give acid and crunch. Beans, potato salad, macaroni and cheese, collard greens and cornbread give comfort. White bread and crackers are common too, and they are meant to soak up juice.

Pick two or three sides for the table and share them. Ask for pickles and onions even if they are not on the menu; many joints keep them at the counter. Skip a side if the tray is already crowded.

What about sauce?

In Texas, sauce is often on the table or on the side, and good brisket needs little. In Kansas City it is sweet and thick. In the Carolinas it is vinegar based or mustard based. In Alabama you may see a white sauce for chicken.

Taste the meat plain first, then add sauce. If the joint offers more than one, ask which one goes with which cut. A cook who believes in the meat will tell you that you do not need the sauce, and that is a good sign.

What is barbecue line etiquette?

Barbecue line etiquette is simple. Read the menu while you wait, decide before you reach the front, speak clearly and say please and thank you. Do not ask for samples unless the joint offers them. Do not cut the line, even to ask a question.

Come early for the best selection, because many joints sell out of popular cuts before the day is over. Bring cash in case a card reader is down. Tip the person who slices your meat, usually in a jar at the register.

How do you eat at a barbecue joint?

Carry your tray to a table, unwrap the paper and eat with your hands. Napkins and paper towels are on the table. Share and pass. Taste the meat in the order of lightest to richest: turkey, then brisket, then ribs, then sausage.

Many joints sit at long communal tables, so be prepared to sit next to strangers. If you have leftovers, ask for a box. Barbecue reheats well in a low oven wrapped in foil. For the seasonal side of cookouts, the Fourth of July guide is a good companion.

How do you learn what you like?

Take notes. After each visit, write down the cut, the joint and one word to describe it. In a few visits, you will know whether you prefer moist or lean, pork or beef, sweet sauce or none. The US guides hub lists more pages about how to eat in each region.

When you leave, get the Mosey app, rate the cuts you loved and build a list of smokehouses you would travel to again.