I have to confess to liking Famous Dave's. My wife and split a salad and each have a sandwich with a side. She even has lunch for the next day. All for about $20.

As a native South Carolinian, Andy Nelson's remains my favorite, but I will give Harborque a try.

I avoid Famous Dave's or any other chain BBQ like the plague.

If you ever get the chance to get to Texas, there is a BBQ in Keller (suburb of Fort Worth) called Up N Smoke...Great bbq, great prices and good entertainment on Saturday nights...

I was just reading an article in the NY Times about how pit beef is the native barbeque of Baltimore. (Yes, I get all my local news there).

Shouldn't pit beef be included? OR DO YOU HATE YOUR CITY?

http://www.nytimes.com/2000/06/28/dining/how-to-say-barbecue-in-baltimore.html

Ah, that link goes back to one of my posts when I was still just Robert.

Oh, it was a simpler time back then.

Glad to hear that you're updating the Top 10, EL. It's going to help me with a dilemma. I am trying to give a thank you gift card to a coworker who travels all over the DC/NOVA area looking for great barbecue. I'm hoping you and the posters come up with some great suggestions in the Baltimore area so I can expand her horizons north. Thanks in advance for the help.

I don't think there are going to be any surprises. EL

Owl,
I remember reading that post a long time ago. And I agree, pit beef stands should be included. Charcoal Grill on Old Harford is a shoo-in!

I have to confess to liking Famous Dave's too. I went to the one in Annapolis and was surprised that the meat was smoky-tasting all the way through.

EL,
I believe Ray Lewis' place has closed, so you might want to take that off the list and put Charcoal Grill on!

I think the best pit beef is an impromptu event, a street fair, etc. Once it hits a restaurant, it loses the charm of outlaw food cooking. I don't knwo much about it but I like the really lame setups that look like the grill is made of half a 55 gallon drum, it's got a decrepit favela charm.

As long as Big Bad Wolf stays on the list.

I think that pit beef should be separate. It isn't technically barbeque, it just occupies that niche in the Baltimore ecosystem.

Pit beef should be included. Many pit beef stands sell barbecue in addition to pit beef, and it's usually pretty good.

I had never heard of pit beef before I moved to Baltimore (from Texas, which is one of the heartlands of bbq).

My first was from Big Al's and I accepted it as bbq in my mind, never had any doubts about that. Not all bbq is smoked, I think that's a false distinction.

Charcoal Grill (yay!) serves pit beef, but also brisket, pulled pork, ribs, chiicken, etc. It's a bbq place in my mind, not a pit beef stand.

What I miss from TX is the selection of smoked sausages and smoked peppered turkey. Don't see that much around here. Most places don't even have proper smoked chicken; it's grilled.

Uncle Dan's in Waco, TX is BBQ I dream of late at night. Oh Texas Tater.. what you've done to me..

Having lived in Baltimore for two years now I still haven't tried the native bbq nor any other bbq joint in the area.

I honestly kinda thought crabs was the equivlant out here. So pit beef, where do I go for it?

For good restaurant pit beef go to Smokey's on Liberty Road in Eldersburg. I am with Lissa on this one. Pit beef is not barbeque.

Last week I had a craving for BBQ and picked up lunch at Chap's on Rt 40. Because I'm in football withdrawal, I ordered "The Raven" which is a sub piled with pit beef, corned beef, and turkey. More meat than anyone should eat in one day. The man behind the counter said "this should give you lots of leftovers". The leftovers were dinner. At the end of the day, I felt like I'd swallowed a brick. But it sure tasted good - both times!

BBQ (to me) = RIBS! That said, I believe the best bbq joint was Alabama BBQ Company. Sadly, I just discovered (though it has been known for some time) it was unable to weather the winter.

What happened to the bbq chicken sandwich at Camden? That too is no longer.

Famous Dave's is OK, but come on, Andy Nelson's is the best!

Chap's on route 40 gets my vote. Their wings are finger lickin' good.

If you are going to include pit beef, then Pioneer Beef on Rolling Road needs a definite place on the list.

JQ, I wouldn't drive out of my way to try Harborque. It's an ok option for we SoBo people who don't want to leave the peninsula, but there's no way it's in Andy Nelson's league. A friend is really big on Big Bad Wolf's pulled pork. I definitely need to try that.

A good Carolina pulled pork is nature's perfect food.

Haven't been inside yet, but Mr. Chelsea's on Reisterstown Road in Owings Mills does a very good pit beef smoker on Saturdays.

I'd have to agree with Jon, that a good Carolina pulled pork is nature's perfect food, and Andy Nelson does it best in the Baltimore area.

If it's got to be a chain, it's Smokey Bones! Yummy!

Gotta agree with Big Bad Wolf---their selection of sauces and sides feed the BBQ need. And, I concur with Pit Beef being its own category.

Pit Beef is NOT barbecue, nor does it claim to be. However there are some pit bef stands that do honest bbq in adition to the pit beef.

As for my favorite "barbecue", I'd have to say Andy Nelson's for sure. Also, Red Hot & Blue does an admirable job on their ribs. I understand that in additiona to the one in Annapolis (on the way to the Bay Bridge), there are a few others, mostly in the DC area though.

I ehar Charles County is the place to go for the states best BBQthough. Anyone else heard of that before?

Agree with PCB Rob and BG - Charcoal Grill on Old Harford road is really good. Just had a pit beef and fries Friday night.

I agree about Big Bad Wolf. It's close to my office and I've been sampling different things from their menu, combining different sauces with the various meats.

However, my very favourite thing on the menu is an Arnold Palmer (half & half) with their tart lemonade and mint iced tea. Perfect for a hot summer afternoon!

P.S. The only three words I learned when I lived in Wales were bryn blydd drwg, which mean big bad wolf. Not hello or thank you, but big bad wolf. Go figure

BBW, their Kansas City Sweet ribs have a nasty aftertaste like bong water. I can't even imagine how they do that.

I had lunch on Saturday at Kloby's on 216 (John Hopkin's Road) just off Route 29S. I ordered the two meat platter with coleslaw and green beens. I picked pulled pork and 1/4 of dark meat chicken because my friend ordered pulled porked and ribs; we were going to share (except for the pulled pork-- sharing pulled pork would NEVER cross our minds). They also have somed turkey, beef ribs, white meat chicken, sausage, and a few other things, I think, plus the usual sides: coleslaw, beans, green beans, cornbread, boardwalk-type fries, onion rings, etc. I suggest ordering the sauce on the side (either one -- I ordered the spicy, better than the mild which is too ketchup-y, but both destroy the beauty of the 'que). Very tasty, very moist, smoky, generous servings. The chicken was juicy with very crisp skin. The green beans were haricot vert-thin, with a bit of char, nice smoke, and totally addictive. I could have eaten a pound of them. The barbeque beans and coleslaw were delish. The cornbread was sweet, fresh, and moist. Nothing tops good North Carolina barbeque, except Andy Nelson's, but this was a nice surprise and hit the spot. If you are looking for good barbeque in Howard County, I'd recommend them. I was too stuffed to try dessert, but as I waddled by, I saw banana pudding (!) listed along with a few other desserts on the blackboard, and there's hand-dipped ice cream, plus fresh-baked brownies in a cake-stand on the counter.

"BBW, their Kansas City Sweet ribs have a nasty aftertaste like bong water. I can't even imagine how they do that."

Of course this raises the obvious question: Just how do you know what bong water tastes like?

Just how do you know what bong water tastes like?

I knew someone would ask this.
1) I only know what it smells like
2) Because I went to college

The pulled pork at Big Bad Wolf really isn't that great. The thing to get there is the beef ribs.

Big Bad Wolf is good but I have to go with Rub for 2 reasons:

1. Awesome sides (corn pudding is amazing)

2. Great outdoor seating.

There is a bbq/southern place a block or so south of the sun on calvert. Metromixers have claimed that it is excellent.

Kloby's Backyard BBQ is one of the area's best. They are no longer on Rolling Rd. in Balt. Co. They moved to a location near north Laurel in area of Howard County with a lot of development. But the food is the same and it's still some of the best BBQ in Baltimore.

Even though it's a chain, Famous Daves has some terrific BBQ. Their BBQ ribs are hard to beat.

I didn't like Rub in Locust Point. The meat was under prepared, and I didn't like that the meat was served 'naked' and you had to add the BBQ sauce yourself. I think it tastes better when the sauce is cooked into the meat. Providing some extra sauce for customers to add to their meats is fine, but to have to add all of the sauce just didn't cut it to me.

Shorty's on Falls Road above Broadway/Padonia Roads does a good job with southern style pit beef, ham, pulled pork piled high. He caters, too.

OMG you just had to find something negative to say about the place I love. Thanks so much.

Folks, there is nothing wrong with kansas city sweet. I get it all the time and it tastes great. And I have way more bbq cred than OMG, who has next to no experience with bbq..

Plus they have at least 5 types of sauces, not including a few new ones with blueberry and yes, bourbon.

In my experience, Big Bad Wolf is the best bbq place in town. I've had the ribs, pulled pork, chicken, and brisket and all have been excellent. Their fries are really good too. And mom said she had one of the best sandwiches of her life there (grilled salmon with wasabi sauce).

Service is also great at Big Bad Wolf, friendly, efficient, and fast, and the place is always hopping when I'm there. It's a popular place for good reason.

Smooth move BG. I had a minor criticism or better yet observation and you do that to me? We ate their ribs for two days at your house. And then the next weekend what did I want to get again? Uh, BBW ribs. Don't be a jerk. I don't like that sauce and would never get it again because they have better ones IN MY OPINION. Big deal. I would get another one. Gladly. I loved their ribs. Tell me what my opinions should be and I'll type them in the future. I can't believe this crap.

Oh my. BG and OM, please don't do this in public. You're both completely beautiful maniacs of the gentlest order and bring out the best in each other. Whatever put a kink in your britches, I hope tomorrow will unravel it. Not here. This is the Great Tableau of Misunderstanding.

BG, he talks longingly about BBW BBQ all the time. It's exotic for us Pennsylvania folk. Forgive his transgressions. He didn't say that to hurt you, he's just, you know, him.

OM, be kind to BG's favorite things. Respond with love not anger, dumb ass. Do not escalate. Maybe she was being playful and not mean. I'm sure she likes you more than BBQ but that can be a tough choice for a Texas girl, so don't push it. ;-)

Breathe. Sleep. Pause.

Oh never talk BBQ with a Pennsyltuckian. Has anyone ever had Amish pulled pork? I think it is pork stewed in dish water for 48 hours.

Very funny. I don't know anything about Amish food.

I almost puked at Amanda C's comment until I read, "Respond with love not anger, dumb ass." There's something so purely funny about that comment.

Wooo-ssssaaaaaaaaaa......

People that fight over barbecue clearly haven't had enough to eat. Dr. Pork's Rx: More meat, less talk.

Just how do you know what bong water tastes like?

I bet it tastes like whipped cream.

Oh, Bucky, I'm sitting here at my desk not laughing so hard my eyes are watering.

Owlie, your familarity with Amish food is irrelevant. I've just been looking for an opportunity to use the word "Pennsyltuckian".

Well then, Eve...mission accomplished. My work here is done.

I have fond memories of the bbq at Cafe Tattoo on Belair rd. Sadly they've been closed for years now. :(

Harborque has coupons on restaurant .com. $25 coupon for $10, add code PRESENT for a 80% discount for a total of $2. Hurry.

Semi-siuggested by JMc: Get thee to Wordnik barbacoaers ...
http://www.wordnik.com/words/barbecue

Mmm... wordy.

I had Harborque again today for lungh- Its good, but not great. I think the sauces may not be home made. It is a lot closer than Andy Nelsons though!

I'm with Stan about Rub. I want the sauce on the meat and heated up before it comes to me. (though I realize this is probably against the "rub" concept)

Plus it creeps me out to have those sauce bottles out on the table, sitting there all the time, warm, unsupervised. Seems like breeding ground for bacteria and/or tampering by drunks. (think it doesn't happen? my friends used to do it to table condiments all the time when I was in college. they were drunk and bored).

My friends love their sweet potato fries, though.

BG: Vinegar-based sauces in the Carolina/Georgia styles retard any bacterial or fungal growth.

Sugar-based sauces may be more of a problem, but remember that pepper and garlic are also antibacterial and antifungal. A spicy enough sweet sauce isn't necessarily a culture flask.

Besides. I'd like to imagine that any good 'cue joint will turnover enough sauce (on the order of days, to maybe a week or two) for it to not be an issue.

Today's New York Times has an excellent article about a pork BBQ establishment in South Carolina and its slow cooking methods.

Anybody ever stop at the Kiwanis "booths" setup off of 404? I know they smell dern good driving by, but I've never stopped to partake.

NEPA, I've tried the church bbq chicken stand off of 404 - WONDERFUL.

BBW: the BBW sandwich is a work of art. It may in fact be the best sandwich ever invented. It should be featured on the Food Network.

Their eastern shore and bbq chicken is also top notch. The mint iced tea is like nothing around. Nelson's is also good, but BBW takes the Q!

Harborque is disgusting!!! It's run by the owners who had that crappy pit beef/indian place before in that location.

They don't even have a smoker in the place. Everything is parboiled and then grilled.

The sauces are straight from a food vendor.

Wrong! Brand new owners and a huge smoker in the rear of the building. You can see the smoke and smell the hickory!

"BBW, their Kansas City Sweet ribs have a nasty aftertaste like bong water. I can't even imagine how they do that."

This reminds me of a friend who told me about an AYCE BBQ rib joint in Amsterdam whose "secret recipe" involved a bit of pot (or hashish - not sure which) tossed in with the wood in the smoker. As my friend put it "Giving the customers the munchies in an AYCE restaurant just doesn't seem to me to be a well-thought-out business model!"