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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, […]

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