…And More Smoke…

With smokers being all the rage these days (okay, two other spots I know of, Kon Kon and La Carniceria), it’s good to reflect back to the start of it all. Just a few years ago the very concept of smoked meat, other than perhaps a small sliver that had been infused with a modicum of fumes from a “smoking gun” or similar modernist apparatus at one or another of the temples of molecular technique, or a slice of salmon on a pseudo-bagel, simply didn’t hold ground here in BA. Then along came Larry...