FROM THE DESK OF Matthew Bangerter THE BANGERTER CASE FILES WHAT IS BARBECUE, REALLY? E xploring A merica ’ s F avorite C uisine JUNE 2018
If you or someone you know has been charged with a DUI or other crime, you may feel lost or overwhelmed by the legal process.
I’ve written a free book answering some common questions:
How do people unknowingly and unintentionally hurt themselves and their cases?
What are the most common misconceptions about arrests in criminal cases?
What does it mean to be indicted?
How do your Miranda rights affect your case?
If you’re like most Americans, you probably refer to your summer cookouts as barbecues. Despite this common shorthand, slapping some burgers and dogs on a scorching-hot grill doesn’t resemble actual barbecue at all. What “true” barbecue means varies from region to region, but at its core, barbecue is about cooking meat slowly over woodsmoke. Celebrated food author Michael Pollan explores the origin of this American cuisine in his book, “Cooked.” After years of research and hundreds of meals, he favors the definition of barbecue provided to him by an Alabama pitmaster named Sy Erskine: “The mystic communion of fire, smoke, and meat in the total absence of water.” When you begin researching different styles of barbecue, however, you realize that nearly everything else surrounding barbecue is a matter of debate. Barbecue, like the country that created it, is influenced by multiple nations and cultures. It exists in various forms across the country, particularly in the South, its spiritual homeland. Wherever you go, you’ll find pitmasters and eaters arguing over the merits of beef versus pork, vinegar versus tomato, and many other characteristics. While it would take countless hours to become a barbecue expert, familiarizing yourself with the major styles will certainly make you the voice of wisdom at your next summer get-together.
What happens after your arrest?
Can you get your record sealed or expunged?
And other frequently asked questions.
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Perhaps the most stringent school of barbecue is found in eastern North Carolina. Here, barbecue does not so much describe a style of cooking as it does one particular item: a slow- smoked, chopped whole hog, seasoned with a sauce of vinegar and pepper. The pork here is not pulled, and it contains none of the sweeter, tomato-based sauces you’ll find on grocery store shelves. The traditional side is a finely chopped coleslaw.
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