If You Eat At "Blank"...
Posted: Sun Feb 21, 2010 10:43 pm
If you eat at "blank", you're missing out if you don't try the "blank".
We all have our favorite places, and, at those places, our favorite dishes. So, fill in the blanks, and tell us why.
I'll start:
If you eat at "Hillbilly BBQ", you're missing out if you don't try the "pulled pork shoulder".
Hillbilly produces a consistently good representation of authentic barbecue, right down to serving it on Chinet plates with plastic utensils. Seriously, can you imagine eating good barbecue with anything else? Sometimes, the brisket can be a bit overcooked (falling apart like pot roast), but a squirt of sauce can always salvage it. The pulled pork, however, is always exemplary, time-and-again. It doesn't appear that they brine or inject it, but, instead, simply rub it and cook it low & slow to succulent perfection. And, rather than chop it up into a homogenous shredded mass, as is so prevalent in the barbecue of the Carolinas, they make a concerted effort-- as do competition BBQers-- to pull the pork into thumb-sized chunks, each tipped with chewy bark from the outside edges of the roast. It's a little bit of BBQ heaven.
We all have our favorite places, and, at those places, our favorite dishes. So, fill in the blanks, and tell us why.
I'll start:
If you eat at "Hillbilly BBQ", you're missing out if you don't try the "pulled pork shoulder".
Hillbilly produces a consistently good representation of authentic barbecue, right down to serving it on Chinet plates with plastic utensils. Seriously, can you imagine eating good barbecue with anything else? Sometimes, the brisket can be a bit overcooked (falling apart like pot roast), but a squirt of sauce can always salvage it. The pulled pork, however, is always exemplary, time-and-again. It doesn't appear that they brine or inject it, but, instead, simply rub it and cook it low & slow to succulent perfection. And, rather than chop it up into a homogenous shredded mass, as is so prevalent in the barbecue of the Carolinas, they make a concerted effort-- as do competition BBQers-- to pull the pork into thumb-sized chunks, each tipped with chewy bark from the outside edges of the roast. It's a little bit of BBQ heaven.