Carmel and I have a new favorite roadside BBQ restaurant: Paulie's Pig Out in Afton. Paulie smokes his pork and chicken over hickory for hours-without the Texas crutch-so the meat forms that delicious crunchy bark on the fatty edges and corners. Ribs fall off the bone and the sauce is a condiment, not the vehicle for the pork. Go and see him and write on his walls.
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