To read more of our Ultimate Guide to Washington BBQ, click here.
Barbecue joints have a flair for over-the-top. Here are five creations that are actually worth the caloric splurge.
1. Buffalo pork rinds with blue cheese and honey
Where: Myron Mixon’s (220 N. Lee St., Alexandria)
2. Sausage-topped, bacon-wrapped, cream-cheese-stuffed Jalapeños
Where: Fat Pete’s (3407 Connecticut Ave., NW)
3. Smoked baked potato with brisket, sour cream, cheese, and butter
Where: District BBQ (2670 Avenir Pl., Vienna)
4. Mac and cheese with baked beans, chopped pork, and barbecue sauce
Where: Rocklands (25 S. Quaker Ln., Alexandria; 3471 Washington Blvd., Arlington; 2418 Wisconsin Ave., NW)
5. Fried-avocado beignets
Where: Spark (1626 N. Capitol St., NW)
This article appeared in the May 2018 issue of Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
