|A full rack of ribs at Fat Matt's Rib Shack in Atlanta, Ga., Monday, November 14, 2011. (photo by Denny Culbert/ The Barbecue Bus)|
Barbecue in Louisiana remains a rare commodity. Citizens of my home state occasionally celebrate with a pit-roasted cochon de lait, but this Cajun pig roast remained unknown to me growing up. My first real barbecue memory occurred during the 2000-01 New Year's Holiday. I was in Atlanta for LSU's bowl game and a Widespread Panic concert. My friend Harry Barton introduced me to Fat Matt's Rib Shack's full rack of pork ribs and baked beans. A quick pit-cooked convert, I returned on every subsequent trip to the city, just as I did today. Fat Matt's barbecue does not resemble what The Barbecue Bus will be documenting throughout North Carolina, where ribs served rack-style are uncommon. But you always remember your first.
|Fat Matt's Rib Shack in Atlanta, Ga., Monday, November 14, 2011. (photo by Denny Culbert/ The Barbecue Bus)|
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