“If you can smoke a slab of ribs, you can cook a whole hog,” says Pat Martin, owner of Martin’s BBQ Joint in Nolensville, Tennessee. Beloved of Bon Appétit staffers (including this one), Martin’s puts out all the classics, from brisket to wet and dry ribs to chicken. So, naturally, we thought Martin himself would […]
Continue readingBarbecue for Beginners
