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Southerners love to argue about the right way to eat in the best BBQ restaurants in Indianapolis . Should you slather it with sauce or take it unadorned with nothing more than the smoke of the pit? Do you pile it on a bun to make a sandwich, eat it from a plate with a fork, or just pull it from a bundle of brown butcher paper with your fingers? I have no delusions of being able to resolve such a long-running debate, but I did recently come across a nice bit of evidence about how Southerners ate their barbecue back in the old days—and I mean way back in the 19th century, when barbecue was cooked outdoors over long pits dug in the ground. The American history of barbecue Plenty of accounts describe how barbecue was cooked in the best BBQ restaurants in Indianapolis . The pits were filled with oak and hickory coals, and the animals were slow-roasted whole. Back then, Carolinians weren’t insistent that their barbecue had to be pork, nor were Texans so enamored with beef. Across...

It’s no surprise that a state known for beef and hog farming is clustered with more than a few really good BBQ joints. We put together a list of independent best bbq restaurants in Indianapolis that serve up a variety of styles. Because really, what would the crossroads of America be without a mashup of the best kind of regional food combined with honest Indianapolis pastured meat? Squealers Barbeque   Northside The growth of this local restaurant is no surprise when you get a taste of their brisket or rib tips. If you’re in a rush, they have a fast and delicious lunch special every day that’s usually less than eight bucks. But really, take some time to sit and order their pit sampler: you pick either two or three meats between brisket, rib tips, turkey, sausage, pulled chicken, pulled pork, or jumbo wings. Then, well, you'll probably want to take a nap. Bar-B-Q Heaven 25th & MLK This place is one of the oldest and longest-running best bbq restaurants in Indianap...

It’s summertime and you’re sure to be hungering for some delicious authentic BBQ in Indianapolis , but how do you know what you’re eating is authentic, and what does authentic BBQ even mean? Here are some points to know about authentic bbq in Indianapolis : The Smoke Ring The reaction the amino acids have in the protein to the nitrates in the wood cause what’s called a “smoke ring.” A pink hue on the outside crust means it’s been smoked. That’s BBQ. But smoke rings can be faked; Tender Quick powder can be rubbed on the meat. It looks like baking soda and it can sit on the meat for two minutes and create that same smoke ring. You can tell because it doesn’t have that same deep, rich smokiness. The Bark The crust or bark on the meat is comprised of sugars and salts that have reached the proteins. When the protein releases its natural juices and the collagen breaks down during the low and slow cooking process it binds with the salts and spices and sugars which caramelize...

Some brides get lucky and choose a wedding venue that provides onsite catering. Other brides need to add Indianapoliswedding caterers to the vendor list — and the hunt can get tricky. From picking a company before trying their food to making sure the service is top notch, the caterer can be the most overwhelming hire on your wedding to-do list. And it should be — food and drink will most likely be the largest portion of your wedding budget. So if you're struggling to figure out exactly how to feed your guests, consider these tips for finding a wedding caterer that's right for you. Figure out your budget before you even begin Don't email Indianapolis wedding caterers until you know what you're willing to spend. Coming up with a food and drink budget early not only helps you figure out which companies you can afford to hire, it also allows those companies to cater — pun intended — their proposal to your needs. A budget allows a caterer to realistically pull toge...

You’ve got your business plan prepared, a good location scouted, a menu is in the works, a good meat supplier at the ready, and all the financials are lining up. What else could you be missing to open a new Indianapolis BBQ restaurant ? With that in mind, here are five tips from experienced barbecue restaurateurs that could help you avoid a major pitfall. Location is important, but funding is critical Rick Morris had been in the restaurant business for years before he opened Bubba’s BBQ & Bash in 2008 in Spartanburg, S.C. He and his business partner had been running a catering company when they were asked to cater a barbecue, and things grew from there. Make sure you have the right location for the Indianapolis BBQ restaurant ; you need to have visibility and don’t need to be off the beaten path. You need to have the funds up front to be able to maintain at least a solid year of overhead. If you don’t have those, you aren’t going to make it. The devil is in the ...

Barbecue in America is one of the most hotly debated food topics of contemporary times – more so than the viability of Cronuts, it's something that evokes strong feelings of pride, hunger, confusion, and annoyance with authentic bbq in Indianapolis . Over the years, the States have developed some loosely defined BBQ regions, which use similar cooking styles, meats, and sauces to achieve similar -- albeit wildly variant in quality -- results. You might have your favorite one, or you might not know where to even begin. So here's our primer on what you can expect when you're expecting... to stuff your face with authentic bbq in Indianapolis The history of barbecue is the history of America The tradition of cooking proteins slow and low over burning wood is one of the few techniques indigenous to the United States. Throughout the Southeast and toward the West, most states and smaller sub-regions have regional barbecue variations with a diverse range of proteins, cut...