'Cue Barbecue Awards

'Cue Barbecue Restaurant Review:

Paul Doster is pitmaster and co-owner of 'Cue Barbecue with his wife Doreen. He learned his craft at numerous area restaurants, and as a fan of fresh, only serves seasonal vegetables. Doster braises his ribs, without using any pre-smoking marinades or even salting the meat, then finishes them off over a wood-fired grill. Baby-back ribs are meaty and flavorful, and achieve that "falling off the bone" tenderness many folks favor without becoming mushy or flabby. Beef brisket is respectable if you order it with the fat cap. There are four house-made sauces. The tangy Pittsburgh coleslaw (yellow with the inclusion of turmeric in the dressing) is good on top of the pork sliders, Carolina-style. Everything (except the ice cream for cobblers and the ketchup) is house-made, right down to the bread and the pickles. Did we say cobbler for dessert? Fresh fruit cobblers are among the items made from locally grown raw materials, too, whenever possible. Good beer is the quaff of choice, and there are a few craft beers on the list along with a short selection of decent (although they could be better) wines. Also located at 1370 Buford Hwy., Cumming, 770-888-1048; and Peachtree Corners, 5260 Peachtree Industrial Blvd. NE, 470-299-5117.