There are many places, people, even states that lay claim to great barbecue. I grew up between the forces of Memphis pork butt and Texas beef brisket, sometimes waved by the eddies of Kansas City and St. Louis. Arkansas’s own home-grown ‘cue’s descent into obscurity, that of the smoked goat, left behind only some of the famed sauces that once covered it (
McClard’s and
Craig Brothers’ comes to mind), coleslaw on the top and sometimes, the desire to serve one’s meat on white bread.
