The #1 barbecue restaurant in Springfield, Massachusetts—plus, see the rest of the top spots
Cooking meat low and slow over an indirect heat source—the only real qualifications for barbecue—is a truly American tradition, going back to indig...
Cooking meat low and slow over an indirect heat source—the only real qualifications for barbecue—is a truly American tradition, going back to indigenous cultures and picked up by early Spanish colonizers who also gave it the name the cooking style goes by now: barbacoa. Today, barbecue is a wildly popular staple across the U.S., with many cities and regions boasting their own take (and all claiming to have the best). Because barbecue meat spends hours upon hours cooking, restaurants are a go-to source for many Americans who would rather not spend all day and all night tending to their flames.