June 30, 1998 All Fired Up There may be as many barbecue styles as devotees, but everyone can agree it's an essential taste By Sam Gugino To know barbecue, real barbecue, you first have to realize that cooking hot dogs, hamburgers or halibut over charcoal briquettes in the backyard isn't barbecuing.
For the full article, check out the new issue of Wine Spectator, on newsstands June 30, 1998.
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