To Ed "the Pitmaster" Mitchell, the barbecue debates are meaningless. While the rest of the country squabbles over the merits of flavor injections and whether mustard or vinegar-based sauce is best, Mitchell remains a purist. I don't think that you have to do that to do barbecue. Mitchell hails from Wilson, N. It's always been that for me. I've never been involved in a barbecue where it wasn't about some purpose, some excitement. Mitchell opened his first barbecue restaurant in in his parents' grocery store, partially by accident. Shortly after his father's death, Mitchell's mother craved the comfort of smoked pork to remind her of better of times, so Mitchell procured a small pig and a bundle of wood and got to work.
The way it was
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The year is only three hours or so old and I am entering it like a derailing steam locomotive. I have completely run off the rails. I apologize for my rambling. I got food on my mind while researching how a Southern community might have survived in the days following the Civil War and Reconstruction. While never having everything I wished for, I certainly had everything I needed.