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.
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The 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
Ochoa's Chorizo in Santa Ana, a storefront plopped in the middle of the city's industrial nothingness. See more: Ochoa's Chorizo With Amnesty