To contact us Click HERE
In 2012, the Southern Foodways Alliance celebrated the "Summer of Barbecue" leading up to the annual symposium. This year's symposium focused on barbecue and was held in late October in the town of Oxford, Mississippi. I was one of the happy attendees, but before I made my way over from Texas I wrote a few posts for the SFA blog. I had a great time coming up with the subject matter that wasn't always so strictly about meat. If you're interested in perusing what I did last summer, here's the full list:
Deanville Sons of Hermann Hall: Pork steaks in Central Texas.
Linked In: All beef links in Southeast Texas.
Barbacoa: Cooking in a hole in the ground.
Dallas Pig Stands: Where the drive-in started.
Barbecue, in a Word: The many spellings of BBQ.
Israel 'Pody' Campos: A West Texas pitmaster.
Anthropomorphic Cannibalistic Swine: Hogs dressed like people.
A Barbecue Journal: Roy Perez keeps track of his barbecue.
Smoking is Hazardous to Your Health: How pitmasters protect themselves.
Breaking Coal in Jeddo, Texas: Making B&B charcoal.
Brisket, Glorious Brisket: Great beef made simple.
East Texas Hot Links: Not that good.
Questioning ‘Low & Slow’: More than a few joints in Texas like it hot and fast.
More Barbecue, More Better: The beauty of beef short ribs.
Thanks again to John T. Edge for giving me that chance to find a new audience and for Sara Camp Arnold who provided her editing talent.
- BBQ Snob
Hiç yorum yok:
Yorum Gönder