Where City Slickers Can Find Down Home BarbecueJulie Siler
Few American foods incite such passion and hyperbole as barbecue. Writers have devoted books to the fine points of cooking over a wood fire. Barbecue hounds feud fiercely over the best meats and cuts to use (beef or pork, shoulders or ribs), the wood that produces the most flavorful smoke (hickory, oak, or pecan), and how long to cook (at least 8 to 10 hours over a low fire, purists say).
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