Archive for March 5th, 2013

“The carvers splash the pulled pork with the house barbecue sauce, which balances sugar with vinegar and mustard; [restaurant owner Hugh]  Mangum calls it Texalina because it blends the styles of Texas and North Carolina….” — From “Big League BBQ Arrives,” restaurant review by Pete Wells in the New York Times (March 5) Not unexpectedly, […]

Read Full Post »