How do you cook your bird? I know of three methods that the pilgrims may have used. They either boiled…
What’s Up columnist, boucanier extraordinaire, Patrick Momany gives the wisdom on proper wood-smoked BBQ.
The argument over the beginning of American BBQ will never be answered. Just defining BBQ as a process in which bad cuts of meat are slow smoked over a wood fire means that prehistoric man started the whole thing… What’s Up columnist Patrick Momany dives into the volatile history of barbecue.
What’s Up columnist — boucanier extraordinaire — Patrick Momany muses on how to tell the true barbecue: Life is too short to have just OK barbecue, he says, eat the best and leave the rest.
Memorial Day beckons; local boucanier Pat Momany, a new What’s Up Food and Drink columnist, answers the call with the perfect BBQ ribs.
