Barbecue

DIX BARBECUE & BREWERY
Slow-cooked barbecue and microbrewed beers welcome diners, especially before and after sporting events. Best in show: pulled pork shoulder, back ribs (pair with Red Truck ale) and Kentucky-style smoked brisket. Apple-smoke half-chicken rides shotgun with tropical lager. 871 Beatty St., Yaletown, 604-682-2739. $$

MEMPHIS BLUES
Vegetarian alert. Memphis Blues’ pulled pork on soft buns are worthy of double parking. The meat-heavy menu, which also features catfish, sausage, brisket and Cornish game hen, is the best (and messiest) barbecue in town. Saddle up to the signature pulled pork sandwich ($7.95) with smoky beans, peppery slaw on a soft white bun for a truly authentic southern experience. The new Priscilla platter features all the meat, plus oysters, shrimp and catfish, and serves 10 ($120). A short, excellent wine and beer list points into the spice and smoke. 1465 W. Broadway, South Granville, 604-738-6806; 1342 Commercial Dr., 604-215-2599; 1629 Lonsdale Ave., North Van, 604-929-3699. $-$$

SLIM'Z SMOKE BARBEQUE AND STEAKHOUSE
Smoldering blues riffs permeate the air and murals of jazz greats decorate this shrine to the South. Start with the the jalapeño and jack cheese-stuffed Broadway Bullets ($6.25), before taking down something slow-smoked. Baby-got-back-ribz ($18.95), slathered in their signature sauce is the big winner; the barbecue smoked duck ($15.95) a close second. Cheap drink specials lure the university crowd; entire menu is available to go. 2884 W. Broadway, Kitsilano, 604-733-3002. $$

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