Also distinguishing new barbecue places are the side dishes. No more straight-from-the-food-supply-truck slaw, beans, greens and salads. These sides are updated, like the cheese grits at B&C, the exceptional baked beans at Martin's, and the creamed spinach at Jim 'N Nick's.
And Carrington was very happy with the sides at Stone House Q:
"Kudos to Stone House Q for elevating the traditional barbecue add-ons. In addition to hand-cut fries, there's Brunswick stew; creamed corn with white and yellow niblets; turnip and mustard greens with a hint of cider vinegar; potato salad made with baked spuds, sour cream and chives; and a smoked stew of navy and red beans strewn heavily with pulled pork."
I second the vote for Stone House Q's potato salad. Instead of the standard boiled eggs and a mayo-and-mustard dressing, Stone House's sour cream and chive version delivers the effect of a baked potato, but with a cooling effect that complements the 'cue.
Of course, the barbecue is the main thing. And Carrington was impressed there, too. The owners of Stone House Q traveled to Texas to research methods. They even imported a smoker from the Lone Star State.
Side dishes may be merely the halo to the barbecue's glory — but they give that plate an extra glow.