“Wayne’s Barbeque near the Livingston exit on Interstate 12 is right across the highway from another, more modern looking BBQ restaurant. So, it stands to reason that a little slow-cooked completion keeps both spots producing the best pit product that they can. The interior of Wayne’s is an un-gussied up monument to meat. Slabs of beautifully barked brisket lay atop on another (yes, bark is the pit master’s term for the crispy edges of a good brisket). Sliced pork shoulder shows the pink smoke ring indicative of a true charcoal fired pit. Generous scoops of potato salad and coleslaw make shapely additions to the Styrofoam plates shuffled down the deli-line. It’s a stackable chairs and Formica tables sort of a place, which, if we think about it for a second, is probably how the universe intends for BBQ to be served.”
Read the whole article over here at Country Roads Magazine’s Good Feast Blog.