Will we ever see the day that American Barbecue goes haute?
Y'know, where menus are listing Kurobuta or Berkshire pork spareribs and pulled pork sandwiches? Kobe or Wagyu beef ribs and burnt ends?
And where purveyors are bragging about the appellation and terroir of their coals, and how the wood chips in their smokers are organic and from heirloom trees?
Everything else has gone haute ... from Mac N Cheese, to hamburgers, to fried chicken.
Why not barbecue?
Or has it already and I just don't know?