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Article: The West's best BBQ; spicy ribs and tangy brisket: here's Sunset's barbecue hall of flame.(Sunset)
- Article from:
- Sunset
- Article date:
- July 1, 2004
- Author:
CopyrightCOPYRIGHT 2004 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Barbecue is cooking as craft, food as folk art. It's oak and mesquite, vinegar and molasses, a blending of ingredients and influences that takes in Mexico, the West Indies, and Africa: The barbecue pit is a melting pot.
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Put it all together and it's as American as Willie and Waylon, bebop and the Mississippi Delta blues, a good-time food that skips over cultural and social divides. It's down-home and never highfalutin, slow-cooked and eaten fast, a sometimes sweet and always smoky feast that fills the gut as it feeds the soul.
The West is a barbecue frontier, a region unburdened by the orthodoxy of such hot spots as Texas ...