The new Parks and Rec Ron Swanson barbecue sauce was intriguing. But the idea that it's meant to be served on a 24-ounce porterhouse steak plus a 16-ounce T-bone steak, with whiskey and a cigar, was absolutely compelling.
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James Norton edits the Upper Midwestern food journal Heavy Table. He's also the coauthor of a book on Wisconsin's master cheesemakers. Follow CHOW on Twitter, and become a fan on Facebook.
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