by Max Brantley
McClard's doesn't rank quite so supremo with some bbq-heads in Arkansas anymore. The competition is tougher, for one thing.
I still say, for attention to quality across the board, it's hard to beat McClard's, even if you might like this rib joint or that sauce concoction a bit more than what's been served at McClard's forever.
Kat Robinson at Tie Dye Travels is solidly in the loves-McClard's camp.
I'm happy to report that they haven't changed the gourmand's favorite gluttony -- the spread, with tamales, beans, onions and cheese (always side this with cole slaw as a cholesterol blocker).