In honor of Sunday's sold-out Meat Fight, we're celebrating smoked animal flesh all week long in our inaugural Meat Week, in which we celebrate the procuring, cooking and face-stuffing of dead-animal flesh.
Gavin Cleaver You'll be pleased to know I have not spent my downtime improving my photography skills
An oft-overlooked brisket is the lunchtime variety, guaranteed to make your afternoon at work a slow and lazy one. Two lunchtime establishments just north of downtown have been around for eons now, and are about fifty feet from each other. I like to imagine the owners peer at each other's buildings from the windows of their restaurants, possibly using binoculars, to see what the other one is up to. If there isn't some sort of rivalry there, I'd at least like to pretend there is one, okay?More »