Tip of the day: A good BBQ restaurant should look as close to a dilapidated, smoke filled shack as possible. If you encounter one that is fancy and 'upscale'... run away. It should also have a lot of trucks parked in front made by Chevy, Ford or GMC. None of the trucks should be clean nor resemble a Range Rover in any way. Gun racks in those trucks are also a good sign. The clientele can vary but make sure there are at least 3 people in there who look like they can kick your ass.
Now, about BBQ sauce: Devotion to a particular sauce is totally personal and subjective. However, this is my blog so I'm going to claim that DINK'S PIT BBQ SAUCE is one of the best around bar none (I don't know what bar none means but it sounds very final). I like sweet sauce. Dink's is sweet. Done. Its located in my home town of Bartlesville, Oklahoma, and for 10 years I've been shipping it to Los Angles. Is BBQ in LA that bad you ask? Eh, it's alright, but not fantastic by far.
Dink's has served me well over the years; hamburgers, chicken, brisket and that one time I threw it on myself to camouflage a puppy poop stain while at a new boyfriend's house (True story. Full statement of events disclosed at request).
How does Oklahoma BBQ differ from the rest? Here's a quick lesson: Midwest (Kansas/Oklahoma/Texas) are known for thick, sweet and spicy tomato based sauce...lots of brisket. Memphis is more of a dry rub...big on ribs. Carolinas have a thinner, vinegar based sauce. Those are the most important ones...in my humble opinion. You can break it down further and add other regions...but Ill just stick to shipping mine in from Dinks and pouring it on myself in the event of another unfortunate puppy incident.
Pretty sure Chuck Norris uses Dink's BBQ Sauce.
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