Check out the infographic below for Great American Cookout events and regional BBQ hotspots.

MAP OUT THE BEST BBQ IN THE NATION

GET TO KNOW THE 4 MAIN BBQ REGIONS

EVERYTHING’S BIGGER IN TEXAS — ESPECIALLY THE LOVE OF BBQ!

  • Might as well be the brisket capitol of the world — Texans love their beef!
  • Melting pot of European flavors with Czech, German, and Hungarian influence, which accounts for the prevalence of smoked sausage

OFF THE BEATEN PATH:

Known as the BBQ capital of the state, Lockhart, TX is home to four restaurants that serve roughly 5,000 people per week. Visit Kreuz Barbeque, but make sure you don’t ask for sauce or sides.

NEW & NOTEWORTHY:

First launched in a trailer in 2009, Franklin’s Barbecue now serves thousands of pounds of smoked turkey, brisket and sausage to patient patrons at a brick & mortar shop in Austin, TX.

MIZ-ZER-UH — SAY IT WRONG AND THEY’LL SEND YOU MEAT-PACKING

  • Meatpacking capital of the USA, meaning BBQ is meat, meat and more meat (even chicken!)
  • Home of the Kansas City Barbeque Society (KCBS), the largest organization in the world of barbecue and grilling devotees

OLDIE BUT GOODIE:

Founded in the roaring ’20’s, Arthur Bryant’s hasn’t lost it’s old school charm. Stop by the original location on Brooklyn Ave to taste the legendary BBQ served up with a heaping side of KC history.

NEW & NOTEWORTHY:

With it’s close proximity to a gas station, and ‘50’s facade, Joe’s Kansas City looks like it’s been on W 47th street forever. While it’s newer than you think, this place serves up mouth-watering dishes.

ARE YOU FROM TENNESSEE? ‘CUZ YOU’RE THE ONLY TEN-I-SEE!

  • Home of dry rub and the World Championship Barbecue Cooking Contest
  • Big on pork in all shapes and sizes — rib, shoulder and especially pulled

OLDIE BUT GOODIE:

Known throughout the country for it’s ribs cooked over charcoal and mopped with vinegar, Charlie Vergo’s Rendezvous has been serving up unique eats since 1948.

NEW & NOTEWORTHY:

Ranked in the top three Memphis restaurants every year since 2003, Central BBQ is where the locals go for good grub.

GOT CAROLINA BARBECUE ON MY MIND

  • Famous for “Going the whole Hog”
  • Sauces differ between regions: East is vinegar based and West is tomato based — some areas even use mustard

OFF THE BEATEN PATH:

Wilber’s has been serving up Carolina’s finest whole hog BBQ in a rustic atmosphere since 1962.

OLDIE BUT GOODIE:

For over 200 years, the Jones family has been smoking meat for at least 15 hours before it ever hits customers’ plates at the Skylight Inn.

ROAD TRIP THE GREAT AMERICAN COOKOUT

Be sure to keep an eye out for Meatball and Taco at select events.