“Barbecue is a guy thing, a throwback to the spit-roasted woolly mammoth perhaps. It tends to be written about today (and debated in endless detail) like a sporting event, which in fact it has become: thousands of tiny local competitions are rapidly giving way to several major barbecue leagues, with their own playoffs, world series - and six-figure purses.”
Molly O'Neill, 'American Food Writing' (2007)
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