Michigander Jeffrey Lee McKay went down to Texas to learn the science of lumber. He spent time working at Big John’s Wood in Whiskey Flats studying the different heat and smoke properties of different varieties of timber. He brought his know-how north, up to New Jersey, where he opened The Hambone Opera in the Trenton Farmers Market. There, McKay uses 18-inch logs of local wild cherry wood to smoke meat for 12 to 13 hours. He calls his unique style “Texas heat meets Kansas City sauce,” combining the Lone Star State's favored techniques for smoking his tender pulled pork, chicken, brisket and ribs with KC’s famous, tangy tomato-based sauce.
Special Dishes: Pulled Pork, Ribs
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