Arizona Republic
z WEDNESDAY, JANUARY 24, 2018 z 1D
Food&Dining My father, Wallace Johnson, and me at the White House from a vacation in the early 1970s. JOHNSON FAMILY PHOTO; PHOTO ILLUSTRATION BY RACHEL VAN BLANKENSHIP/USA TODAY NETWORK
Grilling
passion Barbecue brings out warm memories of family Weldon B. Johnson Arizona Republic | USA TODAY NETWORK
One of the biggest perks of living in a place where it never gets cold and rarely rains is that you can barbecue pretty much yearround. Barbecue is one of my favorite things on Earth. I have a kitchen cabinet full of spices and rubs — one of my favorites is a coffee/mango steak rub from Maui that I buy by the kilo. I buy charcoal in bulk, because if you use gas, you might as well be cooking indoors. And I currently have separate bins in the backyard for briquettes, lump charcoal and “a voring woods. The Chandler Fire Department visited our backyard twice in
one day because one of the neighbors accused me of burning trash. At ÿrst, I was highly insulted, but I think the second visit was because the ÿreÿghters were hoping the meat might be done. They didn’t even bring the truck the second time. They just walked over. Unfortunately for them, they were too early. Good barbecue takes time. My wife says that one of the happiest moments in my life since she’s known me was when we received a Weber kettle grill as a wedding present. So, yeah, barbecue is my thing. See BARBECUE, Page 2D
Critic’s top barbecue joints for smoked meat Dominic Armato Arizona Republic USA TODAY NETWORK
Looking for evidence that Phoenix barbecue is ascendant? Look no further. When I ÿrst assembled this list in May 2016, Little Miss BBQ ruled the roost. That much hasn’t changed. But after revisiting some fringe candidates, checking out reader sugges-
tions and dropping in on some of the Valley’s latest offerings, the barbecue class of 2018 looks a lot different than it did nearly two years ago. That’s progress, folks. But friendships have been destroyed over the deÿnition of barbecue, much less what constitutes “proper” or good barbecue. So before we get to the meat of the matter, a few ground rules: z We’re talking meat smoked low and
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slow — long cooks at low temperatures, and plenty of smoke for the meat to absorb. We’re not talking “barbecue” in the sense that you might refer to a backyard barbecue, with grilled burgers and hot dogs. z We’re primarily focused on the meat. Sauces and sides are supporting players. See SMOKED, Page 4D
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