Doug Worgul - A native son of the Great Lakes state of Michigan, and proud of it, even though there is no barbecue there to speak of. He now lives with his wife and daughters in Kansas City, the Barbecue Capital of the world, and birthplace of the Jump Blues. He is an editor and writer at the Kansas City Star.
SMOKE MEAT - THE NAME OF THE PLACE is LaVerne Williams’ Genuine BBQ and City Grocery, but everyone calls it “Smoke Meat,” because, even though “LaVerne Williams’ Genuine BBQ and City Grocery” is hand painted in red letters on the restaurant’s front window, outside over the front door, painted right on the brick building, are the words SMOKE MEAT in big white capital letters about two-feet tall.*
There Is No Such Thing as Too Much Barbecue by Jason Sheehan - I believe in barbecue. As soul food and comfort food and health food, as a cuisine of both solace and celebration. When I'm feeling good, I want barbecue. And when I'm feeling bad, I just want barbecue more. I believe in barbecue in all its regional derivations, in its ethnic translations, in forms that range from white-tablecloth presentations of cunningly sauced costillas, to Chinese take-out spareribs that stain your fingers red, to the most authentic product of the tarpaper rib shacks of the Deep South. I believe that like sunshine and great sex, no day is bad that has barbecue in it.* Read The Whole Article...
The Marrow of the Bone of Contention: A Barbecue Journal by Jake Adam York
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