An advantage (among many) to the Midwest is that we are that much closer to real BBQ. On my recent trip to North Carolina I was introduced to the beauty of real BBQ. I have learned that what we call BBQ in California is just grilling on an open flame, and I still love and miss that, but real BBQ is slow cook with great sauces. Also a classic BBQ place needs to conform to several rules that are better explained by on a co-worker on his blog here. Sarah and I visited one of Madison many BBQ places this past weekend and although it was not the best we have consumed it was sure good for the BELLY.
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