Robert F. Moss – Food Writer and Culinary Historian

October 04, 2010

Robert F. Moss – Food Writer and Culinary Historian

Robert Moss, who hails from Charleston, says, "I may be a South Carolina boy, and I have a big plastic squeeze bottle of homemade mustard-based barbecue sauce in my refrigerator at all times – useful on everything from chopped pork to pickled okra. Still, I have a long standing fondness in my heart for Kansas City barbecue, and Meat Mitch's sauce is a little reminder that I need to get out west of the Mississippi very, very soon."

Amen, Pod!
Read the full article here.



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