Monday, August 17, 2015

Next Generation 'Que

"Old North Carolina traditions—pastured-raised hogs, cooked whole over wood and pulled at serving time—are meeting up with high-tech cookers and fine dining sensibilities: it’s old-school and very up to date at the same time."

—"Next Generation ‘Cue: The Farmer, the Chef, and the Barbecue Man" Robert Moss, The Daily South

No comments:

Post a Comment