Amid the clamor for pressed meat, one writer has decided to stake a stand — and because she's from out-of-town, she has to be objective, right? L.A. Times travel writer Catharine Hamm exhorts people to try real barbecue in her latest piece (a tip of the hat for recognizing that proper joints sit on both sides of State Line):
Before I became a real barbecue aficionado, I tried the McRib — it’s been around since 1982 — and even then I thought it was wanting, to be kind about it. If you want barbecue, save your money and fly to Kansas City — Kansas or Missouri. Both have fantastic barbecue.
Hamm, even just her surname, sounds like a woman born to judge barbecue. I'll confess that I've never let a McRib move its way through my digestive track, and I'm not eager to go whole-hog at the drive-thru. Someone, anyone, please explain the outpouring of love for the ribless sandwich. Have I bought into the media hype (this post included), or is the McRib an American treasure?
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