The other night Alison and I had a major BBQ breakthrough. Stefan, Noah and Julia were all there to sample some of the finest slow smoked pork this side of Fourth Street. I am begining to learn real charcoal cooking is a comination of art, science and patience. I am also begining to learn that wine from Burgandy and BBQ are a perfect pair on a warm spring eve.
Mike.
Thursday, May 15, 2008
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