This post is the second of a two-part series about the barbecue my new wife and I ate on our honeymoon. For more explanation and more porky pix, see part 1: “The West”. JUNE 14: Hudson’s Smokehouse, Columbia, SC We’d just finished a stint in Eastern Tennessee, where we’d enjoyed some bodacious relaxation but no [...]
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- @GeorgeOnline At least you're not hundreds of miles from a proper barbecue joint :) @betajames
- @GeorgeOnline @betajames Flavor profile should be: pork fat, smoke, and only then vinegar/hot sauce
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