I won't even sell somebody a barbecue unless they get cole slaw. If they want a barbecue and they don't want cole slaw, there's something wrong with that person. It all goes together. You've got to have cole slaw and hush puppies with barbecue.
Fire in the Hole - The Economist


Barbecue navigates the twin perils of mass appeal and nostalgia
IT IS a noun, not a verb. You do not barbecue meat; you smoke it until it becomes barbecue. And it is not a meal so much as a meditative process, perched somewhere between science and art, dependent on reserves of judgment. The science lies in building a fire that will smoulder steadily without flaring, and in constructing a vessel that will bathe the meat in smoke without subjecting it to too much heat. The art lies in the butchering and seasoning. The judgment comes in knowing precisely when a cooking process that may last as long as 18 or 24 hours should end. Barbecue is the art of turning tough cuts tender (“Need no teef to eat my beef” is a popular boast among smokemasters). None of these facts brook disagreement, but here the unity ends.



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