Washington's varied BBQ operations

WASHINGTON DC - MAY 16: Pitmaster Thomas Smith at DCity Smokehouse tends to brisket, spare ribs, pork and chicken in the fully stocked wood-fired pit in Washington, DC on May 16, 2015. The city has great places to get urban barbecue prepared the way they do it in the country. (Photo by Kate Patterson for The Washington Post via Getty Images)
WASHINGTON DC - MAY 16: Pitmaster Thomas Smith at DCity Smokehouse tends to brisket, spare ribs, pork and chicken in the fully stocked wood-fired pit in Washington, DC on May 16, 2015. The city has great places to get urban barbecue prepared the way they do it in the country. (Photo by Kate Patterson for The Washington Post via Getty Images)
Washington's varied BBQ operations
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Credit:
The Washington Post / Contributor
Editorial #:
474337584
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The Washington Post
Date created:
16 May, 2015
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Source:
The Washington Post
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WK-cover0522
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