If you’re not in line by late morning, you might miss your shot at one of Montco’s most talked-about barbecue spots, writes Craig LaBan for The Philadelphia Inquirer.
At John Parson’s Texas Barbecue in Colmar, pitmaster John Lantonio is drawing crowds with Texas-style smoked meats that regularly sell out by early afternoon.
His operation centers around a massive 1,000-gallon smoker known as “Ozy”…