I was already a big fan of The Athletic before you joined, so I expected big things when you announced and so far you’ve gone above and beyond. A podcast would be on my wishlist. And anytime you wanna talk food with us, just hijaked a thread, any thread, and we will go post after post about it.
I like good brisket, but that doesn’t change the fact that smoker space used for brisket should’ve been used for pork shoulders
My Weber rotisserie attachment far makes better chicken than smoking it. The skin on smoked chicken sucks
Try living in Los Angeles. My brother in law lives in Fort Worth, no bbq mecca, and the hole bbq place down the road from him is infinitely better than anything I’ve had in California.