It’s that time of year again. Barbecue joints across the nation are coming alive after “hibernating for the winter.” Jim Shahin of the Washington Post takes us around the word of barbecue so you can get caught up after being shut indoors these past five months.
Also, find out why barbecue is not only back but is actually better than ever. Michael Fay, president of the Mid Atlantic Barbecue Association, says that barbecue has “just exploded” and points to some interesting evidence to back up his lofty claim. Put all these things together, and it’s going to be a great year for grillers, pitmasters, and ‘cue lovers everywhere.
photo by H. Michael Karshis