Man VS Beef
* Ingredient update
I have never been a BBQ person unless you can call pastrami or Montreal’s smoked meat “BBQ” (rubs… smoke… low temperature… ?). Honestly it’s one of those world’s-great-foods categories that falls into my list of things that’s mysteriously popular over largely unfounded reasons, like durian. I’m very much aware that I’m not the most credited scholar on BBQ for someone who’s never really been to the South, except for New Orleans where we were blinded by other dashing things they do much better with. On top of that, an one-time appearance to the annual Big Apple BBQ Block Party somewhere around 2004 or 2005… plus a couple of supposedly-happening BBQ joints in the city, pretty much sums up our entire BBQ experience up to date. And all of which I can comfortably say, wasn’t all that.
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