There are regional favorites or specialties throughout the barbeque world. Brisket is big in Texas. Kansas City has its ribs. The Carolinas and Georgia are pork-centric. But poultry is a staple of barbeque restaurant menus, too, even if it doesn’t get talked about as much. That is something that Ray Lampe, aka Dr. BBQ, hopes to change.
“It’s hard to find a BBQ restaurant that doesn’t serve turkey; they just don’t talk about it much, but they serve it,” he says. “At my restaurant, I can tell you it’s a big seller. But everyone wants to talk about the brisket and the ribs and pork shoulder.”