A growing number of people are worried about barbecue.
Just ask John Shelton Reed, who, with his wife Dale Volberg Reed, co-authored “Holy Smoke: The Big Book of North Carolina Barbecue.”
He’s also one of the forces behind TrueCue.org, a watchdog website dedicated to tracking real barbecue. Because this is what’s behind Reed’s and others’ worries: who’s using wood to cook their barbecue, and who’s not. As his website says “Wood smoke defines Real Barbecue. Without it, one merely has roast meat — ‘faux ‘cue.’”
What does all of this have to do with a municipal building in Lexington, North Carolina? You’ll have to listen to the new Gravy podcast to find out.
Information courtesy Southern Foodways Alliance
