The Portland Mercury's annual food issue is dedicated to all things barbecue this year, because according to editor Chris Onstad, "our barbecue culture is young, but like all of our other local foodways, there's no reason it can't be world-class." Among other items, the issue features tips on at-home meat smoking (with an assist from Smokehouse 21's BJ Smith), how-to pair barbecue and cider, and a thorough guide to the city's "unpredictable" barbecue food carts. [Mercury]
