Eat Great Cheap 2016Like many barbecue joints in our area, this folksy spot aims to please Memphis expats, North Carolinians, and lots of other types of barbecue lovers. It’s rare, though, that the multi-regional approach succeeds as it does here. Go for a combo plate, which lets you try a few of the meats, including a quarter rack of St. Louis–style wet pork ribs—its bark sticky and dark—and chopped pork bathed in vinegary sauce. While the slices of plain brisket don’t do much for us, the Arkansas beef, in which hunks of fatty brisket are drenched in sweet, brick-red sauce, is worth driving an hour to taste.
Cuisine: Barbecue
Where you can get it: 118 S. Market St., Frederick, 301-662-9090; 221 Shorebird St., Frederick, 301-662-9600; 3323 Worthington Blvd., Ijamsville, 240-699-0070
Also good: Cornbread; mac and cheese; barbecue beans; creamy coleslaw.
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.
