Barbecue Joint Sides

I posted on the Barbecue Joint way back on October 2. Since then, I have been there a number of times, as it's probably my favorite nearby ’que establishment—and definitely David's favorite. I thought I'd mention a few of the sides offered at the Joint, because they can be excellent.

I have had the brussels sprouts with bacon and garlic, which is almost always on the menu, and they are excellent. On the other hand, the sauteed asian greens, which I was very excited to try, were a big disappointment to me.

The other night, I tried the collards, and I was so impressed that I had to take a photo to share with y'all:


I apologize for the quality of the image, but you should still be able to see the huge chunks of pork mixed in with the greens. I basically order collards or other greens whenever they're on the menu anywhere I eat, and they are often cooked with pork, but I have not seen such big chunks anywhere else. In addition, these collards are fresh-tasting and not soupy—not that I dislike soupy greens, but this is a newer, fresher take on a classic recipe.

There are still plenty of sides that I'd like to try, and I will continue to sample them. The Barbecue Joint's desserts are also good (and homemade, like everything there), but I rarely have room for them after eating the 'que.

—Sarah