Criteria for True BBQ:

	The meat must be slow-smoked by a wood burning fire (preferably in a pit).  This does NOT include: Charcoal-fired cookers using wood chips for smoke flavor Gas-fired ovens using wood chips for smoke flavor Grilled meats (cooked over high heat and/or a direct flame).
	The meat must come from a hoofed animal (cow, pig, goat, sheep, etc.).  This means that chicken, turkey, etc are not considered "Barbecue" in these pages.
	The meat must be raw when prepped for cooking.  This eliminates most of the pre-packaged ham and turkey breast -- even if they are slow-smoked over the dry heat of wood coals

In addition, we seek out and hold in the highest regard BBQ  "joints".  What does that mean?  Based on empirical evidence gathered over the last six years, there are some characteristics that good BBQ joints tend to share.  These seem to hold especially true in small & medium sized towns.  

	Owned by an individual or family that loves the barbecue tradition (and loves serving their barbecue to the local community)
	The family, management, and the building (or any combination of the three) have a long barbecue history.  Their barbecue lineage can be traced back for several generations.
	They serve a limited menu.  Selections may include smoked meats, sides, drinks, and possibly dessert.  No seafood, chicken fried steaks, chicken fried chicken, spaghetti, or salad bars.
	Location, Location, Location.  They are located: Near the center of town (maybe even on the town square) On or near railroad tracks On or near the main highway that runs through town

	Part of a restaurant chain or conglomerate; A joint may have secondary locations, but the original is typically the only one that can qualify as a "joint" (i.e., Sonny Bryan's in Dallas)
	"Citified"; which means no table service, fine china/tableware, or guest checks.  Get your food from the counter (on butcher paper, with maybe a styrofoam cup for side items), pay cash at the counter, then find a table and eat it with your fingers.
	Open 24 hours a day, 7 days a week;  Good joints make enough 'Q for the day, and close either when mealtimes are over (or when they run out of meat, whichever comes first).