Robert Peyton is the latest critic to take it slow and low (to-go) at McClure's Barbecue, praising the smoked chicken especially: "I'm not sure what I expected, but my plans were to use the chicken in some sort of pasta dish. Things didn't turn out that way. Instead, we ended up eating the chicken, pork and ribs family-style, with the various sauces laid out in front of the meat on a big platter... Two hours later I was still picking at the leftover pork and chicken." [HautePlates]
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