John LinnTexas Hold 'Em's pulled pork sandwich with a spicy-sweet, tomato-based sauce. Every day after work I would drive home along Sunrise Boulevard and spot Texas Hold 'Em BBQ's big barrel smoker chugging along out front. I got really used to seeing -- and smelling -- it out there. Occasionally, the fuming stack would churn out a plume of rich smoke so strong I'd have to pull over and grab an early dinner. Well, for about a week now I noticed the distinct lack of that comforting smell as I
