The smoked pulled goat from chef Max Hussey, served with fry bread that’s not pictured. Photo: J. Barmann/Grub Street Since they opened in late 2011, Southpaw (2170 Mission Street at 18th) has flown a ...
A big part of barbecue culture in the U.S. involves talking about tradition, but even the most history-conscious scenes sometimes see old-school dishes disappear. Tastes change, new ingredients get ...
Beef brisket and pork ribs are the typical order at your neighborhood barbecue restaurant, but it wasn't always that way. One hundred fifty years ago, if you happened to wander into a restaurant or ...
Southpaw BBQ's smoked pulled goat is a dish that simultaneously makes no sense at all and all the sense in the world. Goat, not exactly the first meat that comes to mind when one thinks of Southern ...
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