April 27, 2011 in Food
Jesse Tinsley photo Buy this photo

A pound of smoked ribs and a pile of coleslaw are on the relatively new barbecue menu at The Bulldog Tavern near Gonzaga University, courtesy of cook Chris Luce, a veteran barbecue pit boss. He now cooks at the Bulldog and smokes various meats, as well as cheese and onions, for the new barbecue menu.

 
 
 
 

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