Onion corn bread leaves lasting memory
By Elizabeth Karmel in Wooster, Ohio | China Daily | Updated: 2016-10-18 07:41
Over the summer, I traveled to a barbecue summit at the headquarters of Certified Angus Beef.
It was a trip filled with learning, camaraderie - and lots of smoked beef.
My fellow barbecue pit masters and I visited a black Angus ranch, talked barbecue non-stop, cut a side of beef together - or rather watched as the "meat doctor" Phil Bass cut and explained.
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