Harrogate is famous for many things: floral displays, Turkish baths, and people who say “rather” without irony. But until Haymakers arrived, it was missing one vital component: the smell of burning hickory and the sight of a man in an apron who hasn’t slept in 14 hours because he was tending a fire. This isn’t “grilling.” Grilling is what you do on a bank holiday Monday when you burn three sausages and a burger. This is BBQ—a slow, smoky baptism of fire that turns humble cuts of meat into culinary gold.

What makes Haymakers the “Ultimate Destination”? It’s the commitment to the craft. Real BBQ can’t be faked. You can’t pour “liquid smoke” on a steak and call it a day—that’s just cheating, and the BBQ gods will eventually find you. It’s about the wood choice, the humidity in the smoker, and the ability to tell if a piece of meat is done just by poking it. It’s a mix of science, art, and probably a little bit of witchcraft.

If you go to Haymakers and you don’t leave feeling like you need a nap and a larger pair of trousers, did you even go? The “ultimate” BBQ experience requires commitment. You start with the brisket, move to the ribs, sample the pork, and then realize you still haven’t touched the sides. It’s a marathon, not a sprint.

While the meat gets all the glory, the sides are the supporting actors that make the movie work. But what is the GOAT (Greatest of All Time) BBQ side dish?
Is it the Mac & Cheese (which must be gooey enough to require a permit)? Is it the Cornbread (sweet or savory)? Or is it the Pit Beans, loaded haymakerbbq.com with leftover meat scraps?

What is your “must-have” side? Can a BBQ meal even be considered “authentic” if there isn’t a bowl of potato salad somewhere on the table?