To read more of our Ultimate Guide to Washington BBQ, click here.
Seven great barbecue sandwiches.
Jive Turkey
Above: With smoked turkey, cheddar and jack cheeses, grilled tomato, fried onions, barbecue sauce, and ranch—at Federalist Pig (1654 Columbia Rd., NW)
Cuban sandwich
With pulled pork, grilled ham, bacon, provolone, mustard, and pickles—at Epic Smokehouse (1330 S. Fern St., Arlington).
Fried-chicken sandwich
With a smoked, fried chicken thigh and pickles—at Sloppy Mama’s at Solly’s Tavern (1942 11th St., NW).
Thanksgiving
With smoked turkey, cornbread stuffing, cranberry sauce, and gravy—at Liberty Barbecue (370 W. Broad St., Falls Church).
Balmore Beef
With brisket, raw onions, and tiger sauce—at Black Hog (Frederick and Ijamsville).
The District Z
With brisket, American cheese, onion rings, slaw, and barbecue sauce—at District BBQ (2670 Avenir Pl., Vienna).
Pit Beef Caliente
With pit beef, American cheese, and pepperoncini—at Rocklands (Arlington, Alexandria, and Glover Park).
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.
