Charro beans? They were around, but when we had pinto beans my granny always refried them.
You must be from out east. Y’all have some tasty pork out that way! I’ve lived all over, and a buddy of mine who is also into cooking outdoors has also lived everywhere (partly military, partly just wanting a change of scenery). We brought back recipes and techniques from all over the US plus Kenya and Korea and have shared that with each other so that we can both enjoy the best from everywhere and mix and match whatever we want.
I love both the variation and the similarities that tie it all together. I also love the comradery that seems to be a part of all the barbecue cultures. It’s not just cooking. It’s an event where friends, family, neighbors, and communities can get together.
