Real Arizona BBQ’s mission is simple: Make finding great BBQ in Arizona easier.
That’s a great mission statement, but the real reason is that I was tired of getting overly excited over a new BBQ restaurant I found and it turns out being barely edible BBQ.
You know the kind.
When you order a half rack of ribs and it’s covered in a waterfall of watered-down ketchup sauce and all you see is a few rib tips poking out the top. The places where you have to cut your brisket with a knife and the sausage tastes and looks the exact same as Jennie-O’s – because it is.
In mid-2015, a visit to one well-known BBQ joint (which will remain nameless) put me over the edge. A substantial order at a renowned Arizona BBQ restaurant, and it all went into the trash after a few bites in a fit of hanger-range. Work on realazbbq.com began that very next day.
There’s a lot of good BBQ in Arizona, some great places and a fair share of “meh” places – but each has their own qualities you may just like. And I’d like to try every place in Arizona and share my experience with you.
Why do you take BBQ so seriously?
I am going to quote TMBBQ.com to answer this (TMBBQ was a huge inspiration for this website, thanks Mr. Vaughn). “We think barbecue is one of the great traditional foods around. We love how it tastes of course, and we love the whole experience of going out to eat it. But we also love what it stands for: an old-fashioned, time-honored way of doing things, a sense of cultural heritage passed down from generation to generation, a rustic method of cooking that modern technology can’t improve on. And in Texas, as in other barbecue regions, food is completely intertwined with culture. So this TMBBQ isn’t just about what we eat, it’s about who we are.”
I couldn’t agree more. In an age where everything comes out of a convection oven, is overly complicated to make or you have to consider missing your mortgage payment because you went out to eat in Scottsdale, BBQ isn’t.
It’s simple, inexpensive and slows time down.
It allows you to work a little for your food, put some sweat, time and understanding into the science behind meat and fire.
It’s all the things we ignore for convenience sake, and all the things we miss out on because we won’t take the time to enjoy sitting by a fire anymore.
It’s a tip of the hat to how things were once done every day and an understanding that good things come to people who wait – because no one is cooking a brisket in a microwave.
It’s the respect for someone who has mastered their craft, not because he loves starting fires when it’s still dark out, but because they won’t accept shortcuts.
It’s love for the process and the meaty goodness that follows. It’s discipline and masculinity rolled into an expression of fire and smoke.
Simply put, brisket is my spirit animal and I wouldn’t have it any other way