John Shelton Reed recently introduced the Chronicle Review to Allen and Son Barbecue in Chapel Hill. Their write-up, complete with a wonderful 3-minute audio slideshow of Keith Allen’s typical day cooking and serving ‘cue, is now available. The article appears in the Dec. 19 print issue.
Ed. note: Thanks, commenter durhamfood, for pointing out that the article is behind a subscription wall (if you’re on a college campus you may have access). The audio slideshow, however, is available for all to see!