Prime Smokehouse with history of Jazz and Ribs

By |2017-03-22T07:59:49-08:00November 8th, 2015|Categories: Automobiles and Energy, Food and Wine, Travel & Leisure|Tags: , , , , , |

"My Daddy would dig a hole about four feet deep, chuck in some apple and hickory logs and a bag of charcoal, pull his special grate over the top and roast three or four slabs of ribs, a beef brisket or a pork shoulder. The meat would slow-smoke and tease us for half [...]