Food & Drink

Former LSU and Southern professor serves authentic barbecue at Memphis Mac BBQ

Some say barbecue is an art. Perhaps that’s why Memphis Mac BBQ owner Carlos Thomas doesn’t take it lightly. Every day at 5 a.m.,Thomas starts putting seasoned meat into his large two-chamber grill and smoker. Around 2 p.m., he takes the meat out, wraps the ribs and pork in foil to soak in the juices and lets them cook overnight until the meat is fall-off-the-bone tender.  When the Memphis native first…