Earlier this month, Wilber Shirley, a true legend in North Carolina's barbecue world, passed. In honor of his legacy, we have chosen to post his interview from John Shelton Reed, Dale Volberg Reed and William McKinney's co-authored Holy Smoke: The Big Book of North Carolina Barbecue. “That grease hitting those coals makes the smoked flavor. You can't spray it on there, paint it on there, put it on there—that's the natural way to cook it to get the smoke taste.” Wilber Shirley opened his restaurant (it’s too nice to be called a joint) on Highway...