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!

Advertisements

One Response

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: