Specialty Dishes: Pulled Pork, Ribs, Burnt Ends
Who says great barbecue is reserved for the South? At Pat's BBQ in Salt Lake City, Pitmaster Pat Barber is what Guy calls a "culinary gangster" because of his unbeatable briskets, chickens and sausages that he smokes for 10 hours at a time, or as Guy put it, "cha-ching money."
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