Tailgating 101: What to Drink with Barbecue

© © James Baigrie
Barbecued Brisket with Burnt Ends

Brisket. Being a Texan, my heart believes that real barbecue is made from cow, not pig, despite a lot of Southern evidence to the contrary. Anyway, that’s a battle to be fought by diehards. Ignore them. Drive to Louie Mueller’s in Taylor, TX, order yourself some of their sublimely excellent brisket, and then figure out some way to drink a good Cabernet blend with it. The 2008 Cameron Hughes Lot 249 Alexander Valley Meritage ($12) is a fine choice.

Sausage. On the day that New York’s Hill Country BBQ decided it was a good thing to import sausages up from Kreuz Market in Lockhart, TX, the clouds parted, the sun shone, and all was good upon the land. Seriously. And if one were going to pour a glass ofwine to go with these juicy, sublimely spiced links, I think a Zinfandel—itself a spicy number—would be the answer. The 2009 Bogle Old Vine Zinfandel ($12) is an in-your-face example, in a good way.

Pulled Pork. An excellent counter-argument from the South to this whole Texan beef-business. Good pulled pork (Sweatman’s, in Holly Hill, SC, about 50 minutes outside Charleston, is hard to beat) has a sublime balance of porkiness, juiciness, and smoke thatought to make Pierre Gagnaire wonder if perhaps he picked the wrong cuisine to specialize in. In South Carolina the sauce is mustardy and a bit sweet; in North Carolina, it’s more vinegary. I’d eat both with a dry rosé, though honestly if I did that I’d probably get my butt kicked. Try (if you’re willing to risk it) the fruity 2010 Frog’s Leap La Grenouille Rougante ($14).

Ribs. Frank Zappa, in his little-known but much-loved (ok: by a few freaks) anthem “Muffin Man,” intones this immortal line: “There is not, nor ought there be, anything so exalted on the face of God’s gray earth as that prince of foods…the muffin.” Hm. Let’s change that to ribs, ok? I can think of almost no instance when I wouldn’t trade whatever is on my plate for some truly great bbq ribs, like the ones from Mike Mills’ 17th Street Bar & Grill in Murphysboro, IL. Lots of flavor, lots of juice, and, admit it, lots of fat—if wine is on the table, make it a big, brawny Syrah, like the robust 2008 Cambria Tepusquet Syrah ($19).

Related:Tailgating Recipes

25 Perfect Pork Recipes
Best Burgers in the U.S.
Ultimate Burger Recipes

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon