About The BBQ Joint
|Good for Groups||Best for Carryout|
Ten years ago, Andrew Evans was creating inventive American tasting menus at the Inn at Easton, an endeavor that landed him a front-page profile in the New York Times food section. On the side, he traveled the country entering barbecue competitions. Now his passion project has become his main focus. At his BBQ Joint—whose four locations include a stall in Union Market and a collaboration with Eric Hilton on 14th Street—Evans doesn’t stick to one regional style so much as showcase his own vision of barbecue. Texans might find the brisket a little light on the smoke, but we love it for its supreme butteriness. And the excellent ribs are meaty, tender, and glazed with spicy-sweet crimson sauce; at the 14th Street location, look for the red light, which signals they’re at their peak, just after they’ve been pulled from the smoker and had time to rest.
Also good: Pulled-pork sandwich; sausage; Rachel’s Hot Cousin sandwich, with pastrami and coleslaw; Cuban sandwich; coleslaw; baked beans.