"If u smell smoke ur close," tweeted Carnivore BBQ about its opening this week in the historic Hollins Market on Baltimore's west side. It's the first brick-and-mortar location for the popular D.C. food-truck operation.
Accolades abound on the Internet about Carnivore BBQ's menu of barbecue, slaws, sauces, and rubs. Its own website says, "The pit master roasts our meats slowly over real hard-wood. In fact, it takes 22 hours to smoke both our brisket and pulled pork."
(I'm working up an appetite just writing about this.)
Earlier this week, The Washington Post wrote about a "craft-barbecue revival" (wood-only cooking), which is spreading on the East Coast. In the story, Carnivore BBQ's owner and pitmaster Stephen Adelson said he uses hickory that he chops himself.
"There's something about loading that wood box," he said. "The aroma. The flavor. You just don't go through as much communion with the other processes."
And it looks like Stephen is already considering expansion here. SouthBmore.com tweeted that Carnivore BBQ is hoping to add a Baltimore food truck in the future.
Photo courtesy of Carnivore BBQ's website.