Tuesday, September 22, 2015

Durham barbecue featured in Washington Post

"Picnic, which the partners call “Next Generation ’Cue,” will mix traditional and modern [barbecue] . Heritage hogs will be cooked over an all-wood fire, but probes will help monitor the cooking process. Sides will include the traditional Brunswick stew but also “NC Crab Beignets.”

—"Why North Carolina’s barbecue scene is still smoldering"  Jim Shahin, The Washington Post

No comments:

Post a Comment