Summertime and cookouts are here people. Even though I grew up calling afternoons of grilling—sausage and peppers, burgers, Dad’s secret Sicilian chicken—barbecue, I now reserve that word for meat that’s cooked low and slow over hardwood embers. Heck, in Eastern North Carolina barbecue’s even more specific. It only applies to whole hog cookery, a method I’ve come to know and love thanks to my pal Tyson Ho. (more…)
Get the Chopsticks + Marrow Newsletter
