LOCALadk Magazine

LOCALadk 22 In the fall and winter, the fire demands a constant rush of wood to keep temperatures where they need to be. This makes winter months impractical for out- side barbecues. "It's still exciting to work with these steel smokers when the snow is falling," Gravatt said. The flavor derived from any cooking is far more complex than just taste. It involves aroma, texture, the visual impact of the process, and the context of place and people who share in the experience of eating. To build their flavor reputation, the Gravatts intend to create a social environment around their smokers. This summer, outside community tables and a roof over their smokehouse will finish the experience for West Shore BBQ – a place to gather with friends and neighbors, experience connections with the pitmaster, enjoy the hospitality that Meghan brings to the table, and relish the flavor of great barbecue. Adding the ADK to America's BBQ trail Will the Adirondacks become part of America's barbecue trail? The Gravatts hope to make it so. Their Southern roots and memories of gathering around the pitmaster's table have led to a blended style of cooking, an approach that relies primarily on dry rubs, focused attention on the fire, the right amount of smoke, and fall-apart tender food that is an amalga- mation of their collective heritage. Reopening this May, West Shore BBQ is a destination stop for those seeking a taste of Americana. Make the trip before they sell out. I will be at the front of the line. "Barbecue is the closest thing we have in the U.S. to Europe's wine and cheese. Drive a hun- dred miles and the barbecue changes." – John Shelton Reed (author) "Barbecue may not be the road to world peace, but it's a start." -Anthony Bourdain

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