Mo Betta BBQ is barbecue spot located inside The Market in Huntington that has shuttered since from my last visit.

Prior to this location, they had a spot in Winfield, which has also closed.

The menu was fairly unchanged from one location to the other: beef brisket sandwiches, brisket Philly sandwiches and pulled pork BBQ sandwiches, plus sides like mac & cheese.

It was a generous portion of pulled pork sandwich that I received, as well as the macaroni and cheese. The barbecue sauce is flavorful - thick and tangy. Though the pork was a bit fattyand began to lean toward the greasy side.

While the food was average, the service left more to be desired. I had placed an online order, which wasn't even started by the time I arrived and it was supposed to have been finished then. The cook had been in the back playing on their phone while wearing gloves and then didn't change the gloves before preparing my food. Something that was hard for me to swallow. Grade: C

Taqueria 84 is located inside The Market in downtown Huntington, delivering bold, authentic Mexican flavors in a laid-back, fast-casual setting. Known for its street-style tacos made with house-made corn tortillas, the restaurant's menu spans crowd favorites like birria, al pastor, carnitas, tortas, burritos, and quesadillas. I ordered 3 Tacos: Fish, Al Pastor and Shrimp with Sour Cream, Pico De Gallo & Chimichurri. I think I needed to get some more salsa and sauces to combat the dryness. But I appreciated the variety of proteins available. Grade: B

The Kansas City Barbeque Society (KCBS) is the world’s largest barbecue organization, founded in 1986 to promote and sanction competitive barbecue events while maintaining consistent rules and judging standards.



It is the world’s largest organization dedicated to barbecue. Founded in 1986, KCBS sanctions hundreds of BBQ competitions each year across the U.S. and internationally, sets standardized rules for competition barbecue, and oversees the training and certification of judges.



I am a nerd who loves learning and food and new experiences. So, I set out to become certified in Indianapolis last year, which was the closest class I could find.



In the class, we learned how to evaluate chicken, ribs, pork, and brisket based on appearance, taste, and tenderness.



Appearance looks for appetizing color, neatness, and presentation. For chicken, it should look moist and well-prepared without burnt skin, pooling sauce, or obvious defects. Taste evaluates overall flavor balance, including seasoning, smoke, and sauce, with no single element overpowering the others or leaving unpleasant aftertastes. Tenderness (or texture) assesses whether the chicken is properly cooked: the meat should be moist and bite cleanly without being mushy, rubbery, or undercooked, and the skin should bite through easily rather than pull away or feel leathery.



Ribs should look neatly cut, evenly shaped, and appetizing, with a pleasing sheen but no excessive sauce, burnt edges, or obvious flaws. Taste looks for balanced flavor, where seasoning, smoke, meat, and sauce work together without bitterness, harsh smoke, or overpowering sweetness or salt. Tenderness is about proper doneness: the meat should bite cleanly from the bone with slight resistance, not fall completely off the bone or require excessive tugging, and it should feel moist and satisfying rather than dry or mushy.



For pork, the meat should be neatly pulled or sliced, moist, and visually appealing, with no large chunks of fat or charred sections, and an even color that reflects proper cooking and smoke. The meat should be flavorful but not overly salty, sweet, or smoky, with no off or bitter tastes. Tenderness considers how easily the meat pulls apart or bites; it should be tender and juicy without being dry, stringy, or mushy, and should maintain a pleasing texture that complements the flavor.



When you pick up a slice of brisket by the ends with your fingers or tongs, you’re looking for a clean, natural bend where it breaks between the lean (flat) and the fattier (point) sections. A properly cooked brisket will bend slightly and tear at the natural grain, showing it’s tender but not overcooked. If it falls apart too easily, it may be overcooked and mushy; if it resists and bends poorly, it may be undercooked and tough. This visual and tactile check helps judges confirm that the texture matches the score given for tenderness.



Examples of prohibited or illegal garnishes include lettuce cores, stems separated from leaves, endive, red‑tipped lettuce, and other vegetation not on the approved list; foreign items like carrots, flowers, or decorative produce are not allowed either. The rule exists to keep the focus on the meat itself, and judges are trained to check only whether garnish is legal — not to score based on it.



Judges are expected to take only as many bites as necessary to fairly evaluate appearance, taste, and tenderness. Typically this means one to two bites per sample, though a judge may take an additional bite only if needed to confirm tenderness or resolve uncertainty



Judges may only have water at the table—no soda, coffee, gum, mints, or flavored drinks—so nothing interferes with taste. And those bottles of water have to be laying on their sides.



In KCBS competitions, ancillary categories are optional, non–main-meat contests held in addition to the four official categories of chicken, ribs, pork, and brisket. These categories are not required for a contest to be KCBS-sanctioned and do not count toward the overall Grand Champion, but they add variety, creativity, and extra prize opportunities for teams and judges. Common ancillary categories include dessert, sauce, beans, wings, steak, anything but (ABT/Anything But the Four Meats), and sometimes specialty items like bacon, seafood, or kids’ Q.



The first level is Certified Barbeque Judge (CBJ), which is earned by completing the KCBS judging class and passing the exam. CBJs are eligible to judge KCBS-sanctioned competitions and are the foundation of the judging system.



KCBS has developed an online Judge Certification Update Program (JCUP) for all Certified BBQ Judges (CBJ). This Continuing Education (CE) program helps CBJs have the opportunity to learn the most current judging methodologies and standards.



After gaining experience, judges can advance to Master Certified Barbeque Judge (MCBJ). This requires judging a minimum number of KCBS contests, maintaining good standing with KCBS, and completing any required continuing education. MCBJ status recognizes consistent participation and experience at the judging table.



Judges can also move into leadership roles such as KCBS Contest Representative (Rep) or Instructor, which involve overseeing contests, enforcing rules, and training new judges.



Who else is a KCBS certified judge?

Breathe Wine & Culture Co. in Huntington is a wine shop and bistro in downtown Huntington designed as a relaxed, community-focused space. The Breathe Bistro has some simple bites, like sandwiches, salads and even flatbreads. They also have grab & go items. In addition to their offerings - which are fresh & healthy - there are a number of other small businesses with goods available for purchase. Wildlee Meade - sourdough bread with everything seasoning was lovely. Oma K's offers gluten-free goodies. Connie's offers a variety of jams & jellies: grape, blueberry, strawberry & elderberry. TriceraTreats had freeze-dried candies. Plus, they host demos, wine tastings and other social events and activities that make it more than just a wine shop. Have you been?

Camp Washington Chili is a historic chili restaurant in the Camp Washington neighborhood of Cincinnati, Ohio, known for its classic Cincinnati-style chili — a spiced meat sauce served over spaghetti or hot dogs with toppings like cheese, onions, and beans.



The parlor has been serving chili since 1940, making it one of the oldest and most beloved places for this regional specialty.



I tried a little bit of everything – from the chili and noodles to the cheese and onion - to get a real feel. A 4-way (spaghetti, chili, beans and onion) and cheese coney are clearly iconic and comforting, with a distinct flavor that longtime fans appreciate. It’s easy to respect why this is such a beloved staple, even if it didn’t quite win me over as a personal favorite.



Grade: C