HOMEWOOD, Ala. – On my third visit to Saw’s BBQ, I finally accepted my own hypocrisy. Advertisements
CHICAGO – Unwritten rules permeate barbecue culture like post oak smoke permeates a hunk of brisket. Don’t drown the meat in sauce. Use spare ribs instead of babybacks. Never sacrifice attention to the meat for attention to side dishes. Everyone seems … Continue reading →
NEW ORLEANS – Even Tom Robbins would admire the way I ate my way through NOLA to keep the leg-humping hunger beast at bay. I consumed Po’ Boys, gumbo, boudin, rabbit, lamb, alligator and the porcine delicacy the French call … Continue reading →
LEXINGTON, S.C. – First, a confession.
AUSTIN, Texas – I get this question a lot. “Is this all for you?” Mark Avalos asked as he stuffed a made-that-day bolillo with sausage, pulled pork and brisket. It was, but only because the menu board at The Sugar … Continue reading →
AUSTIN, Texas – Ranking barbecue joints feels an awful lot like ranking college football teams. Each ranking is purely subjective. Each ranking is based on potentially dubious criteria unique to the individual doing the ranking. Each ranking, in the grand … Continue reading →
Andy Staples