Blue Smoke BBQ, Winston Salem

Good barbecue takes time. That's why the chefs at Blue Smoke BBQ spend up to 14 hours smoking bone-in ribs, beef brisket, and other meats, watching for the telltale pink tint that is the sign of proper smoking. They also check the meats' internal temperature with a thermometer to ensure that each rack or fillet is fully cooked, yet retains its natural juices. Sides such as hush puppies, collard greens, and cheese grits laced with tomatoes and green chilies complete plates, and dishes of banana pudding sweeten palates at meals' end.