This is a spinoff of the regional foodways thread.
How do you like your BBQ? What meats, ways prepared, sides preferred.
No grilling allowed.
For me, being a transplanted KC'er, I search out heavily spiced dry rub, lots of hickory smoke,
sauce and brisket and ribs.And fries- none of this potato salad and mac & cheese stuff. Cole slaw is a side, not a topping..
Don't find that much in the Pacific Northwest, but I can dream.
How about you?
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