Post a Comment. And there is TONS of it. If you missed it this year, you really screwed yourself. This was the best yet.
I Could Give You A Handjob Combined With Some Ball Sucking
My Account - The Globe And Mail
Lockhart serves smoked meat the way butchers serve raw meat — wrapped in a large rectangle of butcher paper — and its customers are encouraged to eat it the way cowboys used to, or maybe Neanderthals, without sauce, forks or even plates. Vaughn had eaten barbecue for lunch and planned to eat barbecue for lunch the following day; he also planned to spend part of the weekend at the inaugural Houston Barbecue Festival. Asked at the counter if he ever got tired of barbecue, Mr. His Twitter handle is BBQsnob. Most important, he had just decided to take a sizable pay cut and quit his job as an architect at a respected Dallas firm to devote all of his time and gastrological energy to writing about Texas barbecue. On Thursday, Mr.
A mutual friend in Dallas, where Vaughn lives, introduced us via email. Vaughn, who until a couple months ago also held a full-time job as an architect, was coming to Atlanta for a project. Oh, hell yeah. Except, not really.
Which is hardly surprising. As Houston Chronicle barbecue columnist J. Reid points out in his most recent column , arguing about who makes the best barbecue is a fundamental right of any Texan.