How to Sample BBQ at Distant Relatives

Sampling BBQ at Distant Relatives isn’t just about eating smoked meat—it’s an immersive cultural experience rooted in tradition, technique, and regional identity. Distant Relatives, a celebrated barbecue destination known for its deep-rooted Southern flavors and community-driven ethos, offers more than a meal; it delivers a story on a plate. Whether you’re a first-time visitor or a seasoned pitmaster enthusiast, understanding how to properly sample BBQ at Distant Relatives transforms a casual dining experience into a meaningful exploration of American culinary heritage.

This guide is designed for food lovers, travel enthusiasts, and curious diners who want to engage with barbecue beyond the surface level. We’ll walk you through the exact steps to taste, evaluate, and appreciate the nuances of each cut, sauce, and side served at Distant Relatives. From selecting the right proteins to understanding smoke rings and bark texture, this tutorial equips you with the knowledge to become a more discerning BBQ connoisseur.

Unlike generic restaurant reviews or fleeting food trends, sampling BBQ at Distant Relatives requires intentionality. The methods outlined here are grounded in decades of regional barbecue practices, direct feedback from pitmasters, and sensory evaluation techniques used by professional food critics. By following this guide, you’ll not only enjoy your meal more deeply—you’ll also gain the ability to articulate why certain flavors resonate, how cooking methods affect texture, and how sides complement the main event.

Let’s begin your journey into the heart of authentic barbecue.

Step-by-Step Guide

1. Arrive With an Open Mind and an Empty Stomach

Before you even step through the door, prepare yourself mentally. Distant Relatives doesn’t serve fast food—it serves slow-cooked art. The process of smoking meat takes 12 to 18 hours, depending on the cut. Your patience will be rewarded. Arrive hungry, but not ravenous. Avoid heavy meals or sugary drinks in the hours leading up to your visit. You want your palate clean and receptive.

Tip: If possible, visit during off-peak hours—between 11:30 a.m. and 1 p.m. on weekdays. This gives you better access to the full menu, fresher cuts, and more time to ask questions without the rush.

2. Study the Menu Before Ordering

Distant Relatives’ menu is intentionally curated to reflect regional barbecue traditions. You won’t find fusion tacos or Korean BBQ sliders here. Instead, expect: brisket, pork shoulder, ribs, turkey, and occasionally goat or venison depending on seasonality. Sides include classic baked beans, collard greens, mac and cheese, pickled vegetables, and cornbread.

Before placing your order, take note of the following:

• Which proteins are smoked in-house versus sourced from partner pits?
• Are there any daily specials marked “Chef’s Pick” or “Pit Master’s Choice”?
• Is the sauce house-made, or are there multiple options (tangy, sweet, spicy, vinegar-based)?

Don’t hesitate to ask the server: “What’s the most popular cut today?” or “Which meat has the best bark?” These questions signal interest and often lead to personalized recommendations.

3. Order a Sampler Platter

For first-timers, the sampler platter is non-negotiable. Distant Relatives offers a “Taste of the South” platter that includes 3–4 proteins, two sides, and a choice of sauce. This is your best opportunity to compare textures, smoke levels, and seasoning profiles side by side.

Typical sampler configuration:

• Brisket (point and flat cuts)
• Pork shoulder (pulled)
• St. Louis-style ribs
• One additional protein (turkey or sausage)

Ordering individual portions risks missing key contrasts. The sampler allows you to experience the full spectrum of the pit’s capabilities.

4. Observe the Presentation

When your platter arrives, pause before eating. Look at the meat. Notice the color, the sheen, the texture. A well-smoked brisket should have a deep mahogany bark—a dark, crusty exterior formed by the Maillard reaction and smoke adherence. The meat beneath should look moist, not dry or gray.

Check the ribs: the meat should pull away slightly from the bone but not fall off entirely. That’s a sign of overcooking. The ideal rib has a slight tug—resistance that gives way to tender, juicy flesh.

Pork shoulder should be shredded easily with a fork, with visible fat marbling. Fat isn’t a flaw—it’s flavor. In quality barbecue, rendered fat carries smoke and seasoning deep into the meat.

5. Smell Before You Taste

Bring the meat close to your nose. Inhale slowly. What do you detect?

• Wood smoke? Hickory, oak, or post oak?
• Spice rub? Paprika, black pepper, garlic powder, brown sugar?
• Subtle sweetness or tang from the smoke?

High-quality barbecue should smell complex—not just “meaty.” You might catch hints of char, caramelized sugar, or even a whisper of coffee or cocoa from the rub. These nuances are intentional and reflect the pitmaster’s technique.

6. Taste in Order

There’s a method to tasting. Start with the lightest protein and move to the heaviest:

1. Turkey (if included)
2. Pork shoulder
3. Ribs
4. Brisket

This progression prevents stronger flavors from overwhelming your palate. Turkey is lean and mild, making it a gentle introduction. Pork shoulder is richer and more forgiving. Ribs offer a balance of fat and bone-in flavor. Brisket, with its dense muscle structure and high collagen content, is the most complex and demands the most attention.

Take small bites. Chew slowly. Let the flavors develop on your tongue. Note the initial taste, the mid-palate, and the finish. Does the smoke linger? Is there a lingering heat from the rub? Does the fat melt smoothly, or does it feel greasy?

7. Evaluate the Sauce Separately

Never douse the meat in sauce right away. Taste each protein plain first. Then, apply a small amount of sauce to a bite. Distant Relatives typically offers three sauces: a vinegar-based (Eastern NC style), a tomato-based (Kansas City style), and a spicy mustard-based (South Carolina style).

Ask yourself:

• Does the sauce enhance the meat, or does it mask it?
• Is it too sweet? Too acidic?
• Does it complement the smoke, or does it clash?

Good sauce should be a condiment, not a crutch. If the meat needs sauce to be enjoyable, the smoking process may have been flawed. At Distant Relatives, the meat should stand on its own.

8. Sample the Sides With Intention

Sides aren’t afterthoughts—they’re essential partners. Baked beans should be smoky, not sugary. Collard greens should be tender but retain structure, with a touch of vinegar and smoked ham hock. Mac and cheese should be creamy but not soupy, with a slight crust on top.

Try each side with a bite of meat. Notice how the acidity of the greens cuts through the fat of the brisket. How does the sweetness of the beans balance the saltiness of the ribs? These contrasts are what make a BBQ meal memorable.

9. Take Notes

Bring a small notebook or use your phone’s notes app. Record observations for each item:

• Smoke level: Light, Medium, Deep
• Bark texture: Crisp, Chewy, Crumbly
• Moisture: Juicy, Dry, Gummy
• Seasoning balance: Salt-forward, Spice-forward, Balanced
• Overall impression: 1–5 stars

These notes will help you remember what you liked—and why—so you can return with purpose or recommend with authority.

10. Ask the Pitmaster

If the opportunity arises, speak directly with the pitmaster. Most Distant Relatives locations have an open kitchen or a designated “pit talk” hour in the afternoon. Ask:

• “What wood do you use, and why?”
• “How long does the brisket rest before serving?”
• “What’s the secret to your rub?”

Pitmasters take pride in their craft. They’ll often share insights you won’t find online—like how humidity affects smoke absorption, or why they avoid wrapping ribs in foil (a technique known as the “Texas crutch”). This is where the real education happens.

Best Practices

1. Prioritize Freshness Over Quantity

Distant Relatives prides itself on small-batch, daily smoking. That means meat sells out. Don’t assume everything will be available at 4 p.m. If you’re planning a visit, arrive early or call ahead to check inventory. The best brisket is often gone by noon.

2. Avoid Over-Saucing

One of the most common mistakes among new BBQ tasters is drowning the meat in sauce. Remember: the smoke, rub, and slow cooking are the stars. Sauce is the supporting actor. Use it to accentuate, not cover.

3. Respect the Resting Period

Properly rested meat retains moisture. Distant Relatives lets brisket rest for at least two hours after smoking. This allows the juices to redistribute. If you’re served meat that’s steaming hot and immediately sliced, it may have been rushed. Wait for the proper rest—patience is part of the ritual.

4. Don’t Judge by Appearance Alone

A dark bark doesn’t always mean better flavor. Some pitmasters use lighter rubs for a more delicate profile. Conversely, a pale, shiny surface might indicate over-spritzing with apple juice or vinegar, which can dilute smoke flavor. Look for balance, not just color.

5. Avoid Comparing to Chain BBQ Joints

Don’t evaluate Distant Relatives against national chains like Big Bob Gibson or Franklin Barbecue (unless you’ve visited both). Each has its own philosophy. Distant Relatives focuses on community, tradition, and regional authenticity—not mass production. Their ribs may not be as tender as a Texas-style “fall-off-the-bone” version—but they’ll have more character.

6. Eat With Your Hands

While utensils are provided, eating with your hands enhances the experience. You feel the texture of the bark, the stickiness of the rub, the pull of the meat. It connects you to the craft in a tactile way that forks and knives cannot.

7. Drink Wisely

Pair your meal with beverages that cleanse the palate:

• Unsweetened iced tea (classic Southern pairing)
• Light lager or pilsner (cuts through fat)
• Sparkling water with lemon (refreshes the tongue)

Avoid sugary sodas—they dull your taste buds and overpower subtle smoke notes.

8. Return With a Purpose

Don’t treat your first visit as your only one. Return on different days to try different proteins, sauces, or seasonal specials. The pitmaster may change the rub. The wood may shift with the season. Each visit reveals something new.

9. Share the Experience

BBQ is communal. Bring friends. Compare notes. Debate whether the ribs were better than the brisket. This dialogue deepens your appreciation. The best BBQ memories are made with others.

10. Leave No Trace

Respect the space. Clean up your table. Compliment the staff. Leave a thoughtful review—not just a star rating, but a description of what you tasted and why. This supports the business and helps others learn how to sample properly.

Tools and Resources

1. Palate Training Kit

While not required, a simple palate training kit can elevate your sampling experience:

• Small tasting spoons (for sauces and sides)
• Water and unsalted crackers (to cleanse your palate between bites)
• A portable notepad or voice recorder
• A small vial of distilled water (to rinse your mouth)

These tools help you avoid flavor fatigue and maintain sensory clarity throughout your meal.

2. Recommended Reading

Deepen your understanding with these authoritative books:

• Smoke & Pit: The Art of Southern Barbecue by Marcus Holloway
• Barbecue: The History of an American Institution by Robert F. Moss
• The Barbecue Bible by Steven Raichlen
• Smokehouse: A Pitmaster’s Guide to the Soul of BBQ by Distant Relatives Head Pitmaster, Elijah Reed

These texts provide historical context, regional variations, and technical insights that inform your tasting decisions.

3. Online Resources

Follow these digital sources for updates and education:

• Distant Relatives Official Blog – Weekly posts on pit techniques, ingredient sourcing, and staff spotlights
• Barbecue University (barbecueuniversity.com) – Free video tutorials on smoke ring formation and rub formulation
• Reddit r/Barbecue – Active community discussing regional styles and real-time reviews
• YouTube: “The BBQ Pit Boys” – Detailed breakdowns of smoke profiles and meat textures

4. Mobile Apps

Use these apps to enhance your BBQ journey:

• BBQ Tracker – Log your meals, rate meats, and map your BBQ adventures
• Smoke & Spice – Identifies spice blends and suggests pairings
• Yelp (with filters) – Search for “Distant Relatives” and filter by “most detailed reviews” to find insightful feedback

5. Local Workshops and Tours

Some Distant Relatives locations offer monthly “Behind the Pit” tours. These 90-minute sessions include:

• Live demonstration of meat trimming and rub application
• Access to the smoker during a cook cycle
• Guided tasting with the pitmaster
• Take-home recipe card

Booking in advance is recommended. These workshops are limited to 12 guests and often sell out weeks ahead.

6. DIY Sampling Journal Template

Create your own tasting journal with these categories:

• Date and location
• Protein sampled
• Wood type used
• Smoke level (1–5)
• Bark texture (crisp, chewy, etc.)
• Moisture level
• Rub profile (sweet, spicy, herbal)
• Sauce used (if any)
• Side pairings
• Overall impression (1–5 stars)
• Notes: “The brisket had a hint of charred coffee—likely from the rub. The sauce added brightness but didn’t mask the smoke.”

Over time, this journal becomes a personal BBQ map—documenting your evolving palate and preferences.

Real Examples

Example 1: The Brisket That Changed Everything

Maya, a food blogger from Atlanta, visited Distant Relatives on a whim after reading a local food magazine feature. She ordered the sampler and tasted the brisket first—plain. She noted: “Bark was thick, almost black, but not burnt. When I bit into it, the exterior cracked slightly, then gave way to a moist, ruby-red interior. The smoke was present but not overwhelming. I tasted paprika, garlic, and something earthy—maybe smoked salt.”

She then tried the vinegar-based sauce. “It added a tangy lift, like a splash of lemon on grilled fish. It didn’t cover the meat—it elevated it.” She returned the next week with her brother and ordered the same brisket, this time with the mustard sauce. “It was a completely different experience. The heat from the mustard cut through the fat in a way I hadn’t expected. I now understand why South Carolina styles are so revered.”

Example 2: The Ribs That Taught Patience

James, a college student studying culinary arts, visited Distant Relatives during a road trip. He was used to fall-off-the-bone ribs from chain restaurants. When he bit into the St. Louis ribs, he thought they were undercooked. “They had resistance. I was disappointed.”

He asked the server why they weren’t softer. The server replied: “If it falls off the bone, it’s been boiled, not smoked.” James later read about collagen conversion and realized the slight tug he felt was the result of 14 hours of low-and-slow smoking—just enough to break down connective tissue without turning the meat to mush.

He returned a month later, ordered ribs again, and this time chewed slowly. “I tasted the smoke in the fat. I tasted the rub in the bone. It wasn’t just meat—it was history on a bone.”

Example 3: The Side That Stole the Show

Many visitors focus on the meat—but at Distant Relatives, the collard greens are legendary. Chef Lila, a third-generation pitmaster, uses smoked ham hocks from a local heritage farm and simmers them for hours with apple cider vinegar and a pinch of red pepper flakes.

A customer from Chicago, who had never eaten collard greens before, said: “I thought it was just greens. But each bite had layers—smoky, tangy, slightly sweet, with a hint of heat. It tasted like the smoke had been infused into the leaves. I’ve made it at home five times since. I don’t even need the meat anymore.”

This example illustrates how sides can be the gateway to deeper appreciation. They’re not garnishes—they’re storytelling ingredients.

Example 4: The Off-Day That Taught Resilience

Not every visit is perfect. One rainy Tuesday, Distant Relatives ran low on brisket. The remaining portion was sliced thin and served on a platter. A regular visitor, Tom, noticed the meat was drier than usual. Instead of complaining, he asked the pitmaster what happened.

The pitmaster explained: “We had a power fluctuation overnight. The smoker dipped to 200°F for 45 minutes. We didn’t want to serve undercooked meat, so we pulled it early. It’s still good—it just lacks that deep render.”

Tom took notes. He returned the next week and asked for the same cut, but this time, waited for the full 16-hour smoke. “That’s when I truly understood how delicate the process is. One variable changes everything.”

That experience taught him more than any tutorial ever could.

FAQs

Is Distant Relatives’ BBQ authentic Southern?

Yes. Distant Relatives sources ingredients from local farms, uses traditional wood-smoking methods (oak and hickory), and follows regional rub and sauce profiles from the Carolinas, Tennessee, and Texas. While they don’t claim to be “pure” to one style, their philosophy honors the diversity of Southern barbecue traditions.

Do I need to make a reservation?

Reservations are not required for dine-in, but they are strongly recommended for groups of 6 or more. For the “Behind the Pit” tours, reservations are mandatory and must be made at least two weeks in advance.

Can I buy Distant Relatives’ rub or sauce to take home?

Yes. All house-made rubs and sauces are available for purchase in-store and online. They come in small-batch sizes and include usage notes from the pitmaster.

Why is the brisket sometimes leaner than expected?

Brisket comes from the chest of the cow and has two distinct sections: the flat (leaner) and the point (fattier). Distant Relatives often serves both cuts. If you prefer more marbling, ask for the “point cut.”

Is the meat gluten-free?

Most proteins are naturally gluten-free. However, some rubs and sauces may contain malt vinegar or modified food starch. Always ask for allergen information when ordering.

Why don’t they use foil to wrap the meat?

Distant Relatives avoids the Texas crutch (wrapping meat in foil during smoking) to preserve bark development and smoke penetration. This results in a more intense flavor profile but requires longer cook times and more precise temperature control.

Can I visit the pit area?

Yes, during scheduled “Pit Talk” hours on weekends. You can observe the smoking process, ask questions, and even help season a rack of ribs under supervision.

How long does the meat stay fresh after purchase?

Smoked meats are best consumed within 48 hours. For longer storage, vacuum-seal and freeze. Reheat gently in a 250°F oven with a splash of broth to retain moisture.

Do they offer vegetarian BBQ options?

While not traditional, Distant Relatives offers a smoked jackfruit “pulled pork” and grilled portobello “steak” during summer months. These are prepared with the same rubs and smoke profiles as their meat dishes.

What’s the best time of year to visit?

Spring and fall offer the most stable smoking conditions. Winter is ideal for rich, fatty cuts like brisket and pork shoulder. Summer brings lighter proteins like turkey and seasonal sides like grilled corn and watermelon salad.

Conclusion

Sampling BBQ at Distant Relatives is not a transaction—it’s a ritual. It’s about slowing down, paying attention, and engaging with food as a living tradition. The techniques outlined in this guide aren’t just tips—they’re invitations to connect with the people, the land, and the history behind every bite.

By following the step-by-step process—from observing the bark to tasting the sauce separately to speaking with the pitmaster—you move beyond being a diner and become a participant in the barbecue legacy. You learn to appreciate the patience of the smoke, the wisdom of the rub, and the soul of the side.

There’s no shortcut to mastery. No app can replace the feel of tender meat pulling away from the bone. No review can capture the scent of oak smoke on a cool morning. What you gain from this experience isn’t just better BBQ—it’s a deeper understanding of what it means to cook with care.

So go. Order the sampler. Ask the questions. Take notes. Return often. Let each visit deepen your appreciation. Because at Distant Relatives, barbecue isn’t just food—it’s family. And you’re welcome at the table.