For more than 30 years, holy smoke has wafted from ancient black pits in front of this rickety, low-slung hall next door to the New Zion Missionary Baptist Church. The provender that emerges from the glowing embers (mostly oak, with a little hickory and pecan mixed in) has funded congregational activities and created an East Texas legend. Was it just our imagination or were the ribs, brisket, chicken, and sausage even better than in the past? We said a little prayer of thanks. Then dug in.
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