Okay, so this is one of those things that could be really good or really disgusting: a meat-based cocktail.
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- Robert
- Charleston, South Carolina, United States
- Robert F. Moss is a food writer and culinary historian from Charleston, South Carolina. He reviews restaurants for the Charleston City Paper and is the author of Barbecue: The History of an American Institution.
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1 comments:
Meh, I'll stick to mopping up the drippings with bread or turning them into sauces or gravy. I'll take my alcohol on the side.
Although, I think I might hurt someone for a good steak, it's been a while.
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