Stlsportster
Babbling Farker
I know it’s not winter yet but my sister from Atlanta just sent me this article. Interesting read and interesting perspectives.
“At the pinnacle of the pitmaster’s art is barbecue cooked the traditional way, entirely with heat and smoke from burning hardwood or hardwood coals”
Also a great way to keep track of and honor the places still doing it old school.
https://www.atlantamagazine.com/din...to-smoke-your-meat-is-it-still-true-barbecue/
And here is the site for the guys running the project.
http://www.truecue.org
The Campaign for Real Barbecue exists:
1. to celebrate and to promote barbecue’s wood-cooking heritage,
2. to identify and to honor those who stay true to the traditions of their place and provide the benchmark for Real Barbecue, and
3. to educate eaters about the barbecue tradition and the difference between Real Barbecue and faux ‘cue.
So. What say you Brethren.. are propane and electric cookers really faux-que? What about pellets or charcoal...
“At the pinnacle of the pitmaster’s art is barbecue cooked the traditional way, entirely with heat and smoke from burning hardwood or hardwood coals”
Also a great way to keep track of and honor the places still doing it old school.
https://www.atlantamagazine.com/din...to-smoke-your-meat-is-it-still-true-barbecue/
And here is the site for the guys running the project.
http://www.truecue.org
The Campaign for Real Barbecue exists:
1. to celebrate and to promote barbecue’s wood-cooking heritage,
2. to identify and to honor those who stay true to the traditions of their place and provide the benchmark for Real Barbecue, and
3. to educate eaters about the barbecue tradition and the difference between Real Barbecue and faux ‘cue.
So. What say you Brethren.. are propane and electric cookers really faux-que? What about pellets or charcoal...