A digression from my normal posts on sustainability, politics, business, etc., but deeply relevant to my interests nonetheless.
A narrative examination of what makes traditional wood-cooked NC barbecue so great.
Having wood-cooked my own whole-hog and shoulder-only barbecue over wood and only wood, I can definitely concur that it's tough work, and even harder to get right. The places that consistently serve up a good plate have worked barbecue magic and learned lessons only time and practice can teach.
Appreciate the work that goes into your foods. And don't mess with the basics of what makes it great. Barbecue is simple, but made with sweat and care. "Artisanal" is just a fancy term for how we've always been doing it.
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