Food & Drink

'Cue Tips

Your July 4th Survival Guide

Fireworks. Barbecue. Group recitations of the Declaration of Independence. Yes, your Fourth of the July cookouts are the stuff of legend. So, herewith, eight ways to add to the glory of your cookout—not by going to the supermarket or the butcher, but by having some of the country's best 'cue delivered right to your door. And next year, let's do it road trip-style.

TEXAS LOW COUNTRY

Willy Ray’s BBQ

The Meat: Barbecue ribs
The Reason: Because people who know barbecue (your favorite kind of people) regularly drive hours out of their way for Willy Ray's all-you-can-eat ribs—cooked over red-oak firewood at the joint's roadside locale. Technically, your mail order isn't "all you can eat," but we suspect you'll get your fill.

TEXAS HILL COUNTRY

Black’s Barbeque

The Meat: Brisket
The Reason: Because it's the oldest family-owned barbecue house in Texas. No, really: State Senate Resolution #750 recognizes it. (They take these things pretty seriously down there.)

TEXAS HILL COUNTRY II

Cooper’s Old Time Pit Bar-B-Que

The Meat: “The Big Chop"
The Reason: Because if you go in person, you might have to wait a few hours for this place's two-inch-thick pork chops, smoked in open pits outside the restaurant. And evidently, this was W's favorite barbecue joint. And that's all we'll say about that.

KANSAS CITY

Fiorella’s Jack Stack BBQ

The Meat: Burnt ends
The Reason: When you're talking KC barbecue, you're talking about burnt ends—cut from the edge of smoked beef or pork briskets, and cooked to deliciousness. This place serves some of the best, and the mail order—flash-frozen right after they're smoked—locks in that flavor. We're barely sure it's legal to send this by mail.

CAROLINA

Smithfield’s Chicken N’ Bar-B-Q

The Meat: Pulled pork
The Reason: Carolina 'cue is known for pork, and Smithfield's 'cue is famous for good reason—it's super tender, made with a decades-old family recipe. And because you can get their stew for your famous July 11 celebration.

ILLINOIS

17th Street Bar & Grill

The Meat: Baby back ribs
The Reason: Because the head chef is a four-time World Champion—making him sort of like the Brazilian fútbol team of barbecue.

KENTUCKY

Moonlite BBQ

The Meat: Mutton
The Reason: Because it takes 14 hours of smoking over hot hickory logs before this thing—a Kentucky specialty—is even ready to be sliced. And judging from Ashley Judd and George Clooney, good things come from Kentucky.

MEMPHIS

Central BBQ

The Meat: Pulled pork
The Reason: Because Memphis locals consider this their best and, well, who are we to argue. Especially with a mouth full of barbecue.