Burnt ends, whole hogs, smoked brisket or dry-rub ribs? Few foods stir more debate than barbecue, and a new museum opening next year aims to look at all aspects of beloved barbecue culture.
The museum will also showcase the elements of barbecue (meat, rub and spice, wood, fire, smoke and sauce), and visitors will also have the opportunity to play in an oversized crock pot of ...