Metro Times BBQ Issue 

From the different types of barbecue to near every conceivable joint in and around Detroit to get your rib on ... it’s chock-full of sweet molasses lovin’.

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It is an art. Of course we’re talking about grilling on the ‘cue. For those in the know, the statement of fact is nothing more than that. For other not yet acquainted with how in-depth barbecue culture runs ... well, after this week’s issue we trust you will be well-schooled enough to speak the gospel too.
 
This issue is a keeper, folks. From the different types of barbecue to near every conceivable joint in and around Detroit to get your rib on ... it’s chock-full of sweet molasses lovin’.
 
Unless you already know, you likely have no idea how intricate barbecue culture in America is — really!
by Bryan Gottlieb
 
What’s driving the barbecue craze?
by Michael Jackman
Listings of many notable barbecue joints throughout metro Detroit
 
From basic to tricked-out, four ways to wage your flame war
by Michael Jackman
 
A roundup of Michigan sauces get an MT tasting
 
How a handful of jerky became a red-hot business idea.

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