To DCA for a flight to Texas.

Franklin is for the Austin tourists.

2 Fifty is in Riverdale Park, it's own little incorporated town. I think demand is so high you have to order the day before.

Towne center Market has excellent beer, nice patio.

There is a historic mansion.

Lots of bike paths, if you want to make an outing.

Myron Mixons in Old Town and Liberty BBQ in Falls Church.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:In my learned opinion, they will never ever be satisfied with a restaurant experience in the DMV, but a roadside BBQ on the way to the beach organized by the local Kiwanis or whatever will be declared the best BBQ ever had outside of Texas blah blah blah. Better to import the sauce and have the Texan make the BBQ themselves and order stellar desserts.

The bolder proves you know nothing about Texas BBQ.

*bolded*

What nonsense: https://www.eater.com/2015/7/2/8864653/franklin-barbecue-sauce-recipe-meat-burgers-ribs. Have you been to Texas?

Grew up in Texas. Fifth generation. Clearly, you didn’t.

Like Franklin’s barbecue, sauce is for newbies.

https://www.texasmonthly.com/bbq/kreuz-market-sauce/

Schmidt maintains that the sauce presence shouldn’t be threatening to any Kreuz Market fundamentalists, as it hasn’t affected the barbecue cooking process. “You don’t have to use it, but it’s there,” he said. Using the sauce is like a protestant attending a Catholic mass: Everyone in the building is at church, but when it comes time to receive the sacraments, the uninitiated can be easily spotted.

The “no sauce, no forks” policy was an important part of the Kreuz Market identity as a meat-market-style barbecue joint, and abandoning those traditions shouldn’t be done lightly. Schmidt has thought carefully about the changes, but for those outside Texas who’ve tried to distill our barbecue style down to a single image, it still might look like for the first 117 years of its 118-year history, Kreuz Market served its traditional barbecue: slices of smoked meat and sausage weighed and stacked on butcher paper, served with pickles and onions, without even a sprinkling of barbecue sauce. Thankfully, there are no credible rumors about plates coming to Kreuz Market anytime soon. If you want that sauce on your barbecue, it’ll soak right through the butcher paper.