Having been born and raised in Georgia, it has always been my not-so-humble opinion that, when it comes to barbecue, pork is the one true meat. Anything else is heresy. Many times have I heard my Texan friends wax rhapsodic about the joys of beef barbecue, and many times have I lumped their reveries in with all of the other cultish sounding utterances about their home state that seem to stream endlessly from their mouths. I once had to eject a tried-and-true member of the Black Cowboys of Texas from a New Year’s Eve party at my house because he got drunk and wouldn’t shut up about how great things were back in Texas. But I digress…
The Hungry Southerner 