A bit of Mississippi in the Italian Market.
Mark Coates, the Carolina-born, Mississippi-bred chef/co-owner of Bebe's Barbecue, shows how to prepare a good southern barbecue lunch: Roast chicken, collard greens and corn bread.
In the city, barbecue’s having a bit of a moment. This news comes courtesy of the Department of Obvious Statements, since lately you can’t swing a side of beef without hitting a new smokehouse. Halfway through 2009, barbecue is quietly emerging as the Most Likely to Succeed restaurant concept, eroding the reign of the gastropub one baby back at a time.