Ate so much I got BB-Queezy

East, West, North, South and Midwest alike, if there is one food that transcends the American culinary culture, it’s undoubtedly BBQ. The Carolinas, Tennessee, Missouri or Texas — as we know there’s truly no one right way to smoke, grill or marinade meat. Recently, I’ve been dining amongst gods of the pit including Big Ed Mitchell and his unconventional blending of east and west flavors (no not Asian, vinegar and dry rub!), and the late-great Billy Mays,  included for his excitement for stain removal, providing diners with the comfort of knowing that it’s okay to pig out because stains incurred from moist, tangy meat are merely part of the experience.

Recent visits to the annual Big Apple BBQ festival in Madison Square Park, Lambert’s in downtown Austin, TX and Blue Smoke in NYC have made me continuously crave messy, sloppy, dirty, and filthy,  ribs, pulled pork, beef brisket, slaw, beans, and of course… beer.

Looking for a good sauce? Give FunniBonz a shot… especially the spicy

Ready to chop that whole hog

Ready to chop that whole hog

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