One Less Choice for Pulled Pork BBQ

What? Can it be so? I just heard the news that Lindsey's, my favorite barbecue place in Arkansas (my former state of residence), was forced to close after a fire.

Ugh. I will be traveling there in the coming months, and I had been looking forward to paying a culinary pilgrimage there.

I guess the best remaining choices are Sim's, Whole Hog, and a place called Mr. Mason's (which I have never tried, but hear is excellent).

A Nostalgic Detour

I'm visiting friends and family in Arkansas, and this past weekend a few of us went to Oaklawn Park to watch thoroughbred racing. En route to the racetrack in Hot Springs, we made a pilgrimage to one of my favorite barbecue eateries in the world.

It had been more than 20 years since I last stepped into one of the booths at McClard's Bar-B-Q. They've added tamales to the menu since the late 1980s, but longtime patrons seem to go there to eat one of two entrees: the ribs or the pulled pork.

For the past 82 years, McClard's has been tickling the tummies of patrons. Interestingly, McClard's most popular entree when the restaurant opened in the late 1920s was barbecued goat.