From Our Editors
Carnivore BBQ pit master Steve Adelson says good barbecue is an art and a science and has been feature on the cover of City Paper. It all starts with dry rubs. The pork gets a simple rub before entering the smoker, eventually emerging tender, juicy, and rimmed with an unmistakable smoke ring. The meats are piled onto an Uptown Bakery bun and slathered with homemade barbecue sauce available in five different flavors. Carnivore BBQ now features four active DC food trucks.