Robb WalshThe barbecue pits behind Kenny Hall in Texas. The purpose of a barbecue restaurant is to make a profit, not to preserve culinary traditions. Restaurants aren't where American barbecue came from. In fact, the tradition of open-pit barbecues in Texas predates the Civil War. See more: Community Cue: An American Tradition
Mary PastranaOchoa's Chorizo in Santa Ana, a storefront plopped in the middle of the city's industrial nothingness. See more: Ochoa's Chorizo With Amnesty
Meat, meat, meat, meat. Barbecue, sausage, burgers and brisket, oh the brisket. Yes, it's the year in meat photos for 2012, from carnivore hubs like St. Louis, Houston, New York, San Francisco and points between.