Brisket
My beloved Texas A&M University puts on an annual two-day barbecue seminar. “Camp Brisket” shows a fortunate few dozen participants the finer points of trimming, preparing and serving the best barbecue in the world. And here I am in Pensacola, Florida, drooling, surrounded by well-intentioned but sadly ignorant folks who think “good barbecue” used to oink.