Smoky, sweet, burnt ends, brisket. If you love bbq, then chances are, those words are making your mouth water. But how do you know what makes “good” BBQ and where to find that good food? For that, I turned to all things ‘cue, Robert Moss, Contributing BBQ Editor of Southern Living. He’s responsible for coming up with the annual Best 50 list for the magazine, and since it all started out of his own passion for tracking down the history, the stories, and of course, the best bites of the barbecue in the South, he’s become one of the most well-known experts on this uniquely artisanal cooking style. We sit down after a barbecue lunch to talk barbecue before going to a BBQ event. Seriously, that’s the truth.