Review
Executive pit master “Big Lou” Elrose categorizes his multiregional ’cue as either “wet” (Memphis-style baby backs, Carolina pulled pork) or “dry” (lamb spare ribs, “falling-off-the-bone” beef short ribs) at S more →
Executive pit master “Big Lou” Elrose categorizes his multiregional ’cue as either “wet” (Memphis-style baby backs, Carolina pulled pork) or “dry” (lamb spare ribs, “falling-off-the-bone” beef short ribs) at S more →
