• Improper Pig tries bold take on barbecue – Charlotte Magazine

    Improper Pig tries bold take on barbecue – Charlotte Magazine

    logo-r5

    IN THE KITCHEN of Cotswold’s newest barbecue joint, a smoker churns out more than 100 pounds of meat a day, seeped in the red tint of burning hickory and ready to be pulled. A few steps away, a chef tosses a wok full of vegetables, flames reaching out as oil and soy sauce hit the hot metal.

    Click Here For Full Story