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Posts Tagged ‘washington post’

“Even if they cook over wood [rather than gas], some new places’ inclusion of ribs (not traditional in old-line barbecue joints) and brisket (from Texas, whose barbecue North Carolinians profess to despise) has created what [John Shelton] Reed dubs the International House of Barbecue. Even if they cook over wood, will new places serve a […]

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“Last week, I spent two months in North Carolina. I was in a courtroom, listening to the testimony of locals. Locals speak slowly. “I know North Carolina is not the Deep South, and yet somehow its cadences are slower than in places such as Mississippi, where the syrup is thicker but seems to squeeze out […]

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