There is a short list of states that spring to mind when you hear the word barbecue. Texas, Tennessee, Carolina, and Kansas all have regional styles that are celebrated locally and exported across the country. Texas has brisket, Tennessee and the Carolinas worship all things pork, and Kansas City adds a side with scorched ends.
Despite California’s influence on food culture, it doesn’t have that much reputation for grilling. Perhaps it’s the abundance of local vegetables, the health-conscious attitude, or the focus on fine dining. The lack of space in the Bay Area in particular also makes old-fashioned, wood-burning smokers a logistical nightmare, which in the case of Horn Barbecue in Oakland led to literally years of licensing complications.
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