We Went To Rural Georgia And Smoked A Ton Of Meat

This week’s episode of Foodspin finds me and Drew in the small town of Unadilla, somewhere in what sure felt like the wilds of rural Georgia, where we visited what can only be described as the compound of famed barbecue master Myron Mixon. (Cue “Dueling Banjos.”) There we learned how to build a pit smoker out of cinderblocks, and Myron coached us through smoking some ribs and chicken. Then we came back the next day and cooked for our host: Drew made beer-can chicken, and I made smoked short-rib tacos.

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