SC BBQ Hash: About to Have a Moment?
In contrast to Hanna Raskin's doom and gloom commentary on SC's favorite BBQ side dish, Robert Moss thinks it could be on the verge of a breakout.
Moss, food historian and Southern Living's BBQ editor, is truly one of the most informed writers on the topic. He wrote the following, which you may have newfound time to read and enjoy:
Barbecue: The History of an American Institution (updated edition due soon)
Barbecue Lover's the Carolinas: Restaurants, Markets, Recipes & Tradition
Southern Spirits: Four Hundred Years of Drinking in the American South, with Recipes
Happy to say Moss references destination-bbq in the piece.
In contrast to Hanna Raskin's doom and gloom commentary on SC's favorite BBQ side dish, Robert Moss thinks it could be on the verge of a breakout.
Moss, food historian and Southern Living's BBQ editor, is truly one of the most informed writers on the topic. He wrote the following, which you may have newfound time to read and enjoy:
Barbecue: The History of an American Institution (updated edition due soon)
Barbecue Lover's the Carolinas: Restaurants, Markets, Recipes & Tradition
Southern Spirits: Four Hundred Years of Drinking in the American South, with Recipes
Happy to say Moss references destination-bbq in the piece.
