“I love it, I’m a fanatic, but I’m also picky. I don’t like any of that dry stuff. If I’m going to slobber all over it, it had better be wetter than a monsoon rainstorm with sauce. Don’t even get me started on Memphis Dry Rub–no way, no how. The meat’s got to be just the right mix of tender and tough, and bone-in. There isn’t a bone in there, I’m not sticking your meat in my mouth. The best kinds, the very best kinds, you roll around in your mouth and taste for days afterwards.”

“…we are talking about barbecue, right?”

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