Growing up in Texas, I think of myself as a noted expert of barbecue (lol). I’ve enjoyed my travels around the country sampling and critiquing (for no one but myself) different recipes, preparation and cooking techniques in various regions of our nation. Texans, for example, love their beef ribs, steaks and brisket. Memphis considers itself the pork BBQ capital of the world (I’m a fan of the dry rub ribs there). North Carolinians also prefer pork BBQ like pulled pork cooked with a spice-and-vinegar mixture and served with a ketchup-based sauce (not my fave). So, what’s your idea of great BBQ? Please share your secret recipe or restaurant you recommend on our Facebook or call me on the ride home between 3 and 7pm (I love it when you call and be part of the show).

-Scott Simon, Afternoons on The KAT