When I went to school in Texas, smoked beef brisket was my main hobby. And the raw, smoked meat for a long time, when dipped with salt and lemon pepper and rimmed with fat, can still make me swoon. One of the many things that worries me as the pandemic progresses is the status of our barbecue. Can they remain open-minded and keep high quality. I re-visited some of the city’s best bicycle grills over a two-week period for testing.
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