By Pete Lamb

An acquaintance invited me to a “barbecue” recently – it turned into burgers and hot dogs in the backyard.
When I hear barbecue, it should signal me to inquire as to the definition. In my world, “barbecue” is an event in which meat – usually pork – has been cooked for a very long time over low, smoky heat.
That deal with wieners and burgers – that’s grilling, cooking out – but it’s definitely NOT barbecue.
The city has been blessed in recent months the opening of several new barbecue restaurants – and there are still more on the drawing boards. One of the not-so-newcomers is a place I have overlooked for far too long – Angel’s BBQ.
This downtown hole-in-the-wall joint – which is high praise in my book – serves up Memphis-style