From succulent brisket to fall-off-the-bone ribs, chefs share the best BBQ spots in the South that everyone needs to visit.
According to St. Peter, Hard Eight is cafeteria-style and you just point at what you want to eat. "When you walk in, you're under this awning, and there is this big cafeteria-sized line, with huge barrel style grill pits, and everything's cooking and sizzling, the smell is literally intoxicating," he explained."The brisket is huge, juicy tender, pulled right from a bucket of hot butter it's just been braising in.
Finally, he says,"Then after you choose all your meats you head inside to the next section of the line, and it's all the sides you could ever want. Decadent mac and cheese, coleslaw, sweet pickles, hot pickles, bread and butter pickles…everything."
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