A Blast from the Past: Hard, Dirty Work

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!

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