Mouth Waterin' Good Design The New York Times review of Blue Smoke, a new Manhattan Barbeque restaurant, details the incredible lengths the owners had to go to so they could install proper smokers in New York - including a 15-story chimney for exhaust fumes. The question remains: how is the pulled pork? I'm going to make it my mission to find out, sooner or later.
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This page contains a single entry by Tom published on March 27, 2002 9:56 AM.
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