In the midst of ever growing piles of books, two library science students have decided to take on the biggest culinary challenge the South has to offer--BARBEQUE.
We are Sarah (the smoldering brunette) and Jennifer (the sparkling blonde), two students at the UNC-Chapel Hill School of Information and Library Science. On the face of it, we don't seem qualified to rate the 'que. Sarah is from New York City and knows her pizza, but NYC is not a BBQ haven. Jennifer is from Utah and Idaho (can anyone say Jello salad and Rocky Mountain oysters), areas which are also not known for their proficiency with the pork. But, we have one thing going for us--we love pig. We love pig in all of its forms: in its bacon forms, its chop forms, its ham forms and especially in its slow-cooked-over-low-heat BBQ forms. And what we don't know about BBQ now, we intend to learn through careful study over the next year. So, while others may say "Carpe Diem," we ask, "Why seize the day when you can seize the 'que?"
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