The only good thing about being from a place without an iron-clad barbecue tradition to call its own -- two places, in my case: St. Louis is my home now, and I was born and raised in Baltimore, where we're too busy steaming crabs to figure out another way to smoke and sauce a pig -- is that you don't have to take a side in the classic 'cue arguments. Wet vs. dry? Beef vs. pork? Brisket vs. ribs?Check back late tomorrow to see what I think.
Who cares? It's all good.
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