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Meat Week Is Live in Baltimore

January 29, 2009

Sauces at Mr. Chelsea’s Bar-BQ | Image by

Baltimore often gets overlooked on cable foodie shows featuring the nation’s best barbecue because, well, we don’t have a signature sauce. Sauce, schmauce–we all know that our area’s best pit beef sandwiches, slathered with fresh onions and horseradish on a kaiser roll, rank with the anything the rest of country could slow roast, grill, or smoke and slather with goop.

But if it’s barbecue in the classic sense you want, meat aficionados know you can get a nice variety in Baltimore, from our perennial Best of Baltimore winners Andy Nelson’s to Big Bad Wolf’s harried and fun counter on Harford Road to the sizzling plates of bulgogi at Korean restaurants dotting lower Charles Village (e.g. Jong Kak). You just gotta know where to go.

Enter the folks hosting Meat Week, a weekly orgy of barbecue consumption that started in a fit of consumptive boredom by a couple of Tallahassee, Fla., friends at a Sonny’s Real Pit Barbecue. (I learned to appreciate barbecue at my own Sonny’s in Gainesville, Fla., and it’s a great little chain if you find yourself traveling down thataway.) What started at a heavy wooden picnic table in 2005 has since spread to 13 cities, with Baltimore coming into the fold last year.

We’re a little late on the tip here–Meat Week is winding down tomorrow night–but if you want join the fun, or get in on next year’s trail, you can contact Brad or Maggie on the Baltimore Meat Week page, as well as check out the itinerary in case you need suggestions on where to find barbecue in the intervening 12 months.

And if you have tips on your favorite barbecue, leave us and your fellow readers a note below. Urp!

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