- Mike Sula
- There’s a rack of ribs under that candy coating.
I may be forgetting a few, but over the past 14 months or so I’ve written about at least ten new barbecue restaurants within the city limits. In the cases of all but two or three I can neatly sum up their problems by invoking America’s most lovable nihilist, Rustin Cohle: “Life’s barely long enough to get good at one thing.”
- Elizabeth Gomez
- The tastiest thing on the menu at Q-BBQ
If you weren’t paying attention you might miss these unfortunate details, because Q-BBQ reflexively dumps sauce on all this stuff before it comes out of the kitchen. Presaucing barbecue is an act more reprehensible than applying ketchup to a hot dog. It’ s a way of masking the nature of inferior barbecue that simultaneously reduces the eater to a state of infancy. Sure, I’m partly to blame for forgetting to ask for sauce on the side, but I suffer under the delusion that this should be a self-evident truth.
