TxMo barbecue editor Daniel Vaughn describes the glories of Central Texas barbecue to a Wall Street Journal reporter: "For me a great piece of smoked meat is the epitome of Texas barbecue. And that's without any sauce or accoutrement. It's where the meat itself is at its most vulnerable point, quivering naked on a piece of butcher paper. " Hey Daniel, ever considered branching out into romance novels? [Speakeasy/WSJ]
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