BBQ has its roots in the deep south where artisanal pit masters cooked low and slow to turn the tougher cuts of meat and pork into something special and revered. Somehow, the soul of true BBQ has been lost to cryo-vac meals in the supermarket and the new type of BBQ restaurant where the decor and the bar are the focus.There no longer is a pitmaster om site and the food is inconsistent. Not Here. Not Now. Why do we need to travel to Texas and the Carolinas to experienced real southern cafeteria style BBQ?
