Food & Drink
Rocklands Barbeque and Grilling Co.
The pink smoke ring on Rocklands’ sliced brisket, beef ribs and pork ribs is a telltale sign of correct low-and-slow cooking. The technique, which requires finesse when using wood as the heat source, is one that pitmaster John Snedden has perfected after 25 years in the barbecue business. (He opened his first Rocklands in D.C.’s Glover Park in 1990, followed by the Arlington outpost on Washington Boulevard in 2007.) Snedden’s trademark red-oak-and-hickory blend imparts just the right amount of smoke, its profile vaguely sweet and bold, but not overwhelming. Order the tangy sauce on the side so you can control the amount—and don’t leave without a side of the hand-chopped, lightly dressed coleslaw, which is brightly scented with roasted caraway and fennel seeds. –David Hagedorn
3471 Washington Blvd., Arlington, 703-528-9663, www.rocklands.com
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