100 Mile Smoke: United Tastes - Pig, Smoke, Pit - This Food’s Seriously Slow

You have to have a good base....

We both grew up eating local barbecue in our home towns and tend to hold all others to their high standard. So we decided to focus on restaurants that specialized in barbecue. We prefer the family owned joints to the chains, but agreed that even the chains deserved a visit and fair review. Each restaurant has to have its own smoker or pit. Homemade sauces, while delicious are not a requirement. We are both much more interested in the taste of the smoked meat without sauce at first. Sauces should add to the smoked flavor of the meat not change it dramatically or hide it.