Best Barbecue Restaurant - 2003
Readers' Choice: Goode Co.
Thelma's might best be described as a joint. It's a joint, however, that serves terrific barbecue. When brisket is cooked to perfection, the outside is black and a little charred. Underneath the char should be a thin layer of pinkish-red meat. The meat should have a deep, smoky flavor, but it should not overpower. It should be slightly moist, never dry. You should be able to pull it apart easily with a fork, and yet it should hold together when you pick up a piece and eat it with your fingers. That's how it is at Thelma's. Then there's the sauce. Every barbecue cook has his -- or in this case, her -- own special recipe. The best ones, like Thelma, never tell you exactly what's in it.