Sep 23, 2015 — By Daniel Vaughn
Aug 27, 2015 — By Daniel Vaughn
Apr 25, 2014 — By Daniel Vaughn
KB’s brisket is wildly smoky.
May 3, 2013 — By Daniel Vaughn
This is “cowboy-style” barbecue, where the wood is burned to coals, then transferred to large metal pits in which the meat is placed on grates set about four feet directly above the heat.
By Sean O'Neal
By Dan Solomon
By Paula Forbes
By Cat Cardenas
By Patricia Sharpe
By Amal Ahmed
By Daniel Vaughn
By José R. Ralat
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