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As part of a 2006 Southern Foodways Alliance oral history project on Southern barbecue, the SFA’s Amy Evans asked Cheryl Lay, Smith’s other daughter, what Rabbit’s Bar-B-Q meant to the ...
Great barbecue is all about patience ... occasionally sweating a bead or two on top of the brisket and ribs that lay below. The Salt Lick is all that’s good in this world, so please, don ...
Just in time for Halloween, Lay’s is resurrecting several dead chips from the grave. As part of its Do Us a Flavor contest, returning after a seven-year hiatus, the snack brand is bringing back five ...
Burnt ends, whole hogs, smoked brisket or dry-rub ribs? Few foods stir more debate than barbecue, and a new museum opening next year aims to look at all aspects of beloved barbecue culture.