My candidate for best Barbeque is Flynt's in West Oakland, Ca. Best ribs, hot links,sauce and corn bread around. When I used to work night cutovers in Oakland, we used to go down there for shopping bags full of food. Nothing like being the only white guy for miles around. Got me prepared to do night cutovers in south-central LA and Compton. As far as cooking your own, My old man's technique was to sliver a clove of garlic or two, insert the slices into the meat, then marinate in a sauce of 1/3 soy sauce, 1/3 red wine & 1/3 olive oil for about 4-6 hours before throwing it on the grill. Keep the coals hot but have a squirt bottle handy to keep the flames down. Also score the fat so it cooks up crisp and adds to the flavor of the meat. I once ate at a barbecue/steak house in Phoenix, AZ calld Pinnacle Peaks. There, if you order a steak well-done, they bring you an old boot on a plate. I prefer mine seared on the outside and bloody on the inside, but then I was a butcher in high school.
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