It’s good to set down your New York Times bestseller once in awhile and read once again from the gospels. To that end, I suggest you, gentle reader, take the time to read this July 2011 article from the News & Observer/Charlotte Observer. Food writer Kathleen Purvis does a tremendous job of describing what makes real barbecue–a sublime mix of wood, smoke, sweat, and stubbornness–while profiling the Skylight Inn and other purveyors of the true ‘cue. Enjoy!
Filed under: 'Cue Culture