The Washington Post's barbecue guru Jim Shahin recaps the year in barbecue today — quite a doozy of one with a half dozen barbecue restaurants opening up in the DC area this year. He also confers a very special (and imaginary) Smoke Signals Golden Rib Award upon Pork Barrel BBQ's Heath Hall, who not only opened a restaurant, but also won competitions, launched a line of barbecue cologne and much more: "Yes, it’s a homer’s choice. But with accomplishments in food, business, and do-goodism, he basically ran the table." [WaPo]
Filed under:
