FRISCO -- Tony Pollard grew up around barbecue. He worked the smoker and the grill at his family's restaurant on Elvis Presley Blvd. during the summers before football began to consume more and more of his time.
So naturally, one of the first meals the Cowboys draft pick had upon arriving in North Texas was a rack of ribs. What did he think?
"It was OK,'' Pollard responded.
Just OK?
"Yeah, I mean there's a difference," he said.
"I guess it's just a Memphis thing."
The Cowboys are willing to look the other way when it comes to Pollard's preference in barbecue.