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Rib Fest in downtown Ottawa, everyone was hungry! Many of the vendors have won awards for their best ribs, pulled pork, chicken! Best viewed large =)
My daughter, Christen saw the steel doors partially open to the barbecue pit at our favorite restaurant, Bono's, and grabbed my camera. This is her shot, SOOC, no processing.
Chloe's Eatery near Cleves, Ohio is a delightful place. I had the Smoked Pulled Pork with Carolina Mustard BBQ Sauce, Southern Slaw, Pickled Pig Dill Pickle and sweet potato chips....Yum
Here are some photos from our office holiday party. People waited patiently while I photographed some of the food.
My pulled pork dinner from City Flame Smokehouse. The pulled pork was tender and smoky, served dry, with a nice selection of not-overdone sauces. This was some good BBQ, probably edging out KC's in my book.
Memorial Day is perhaps the one day a year where I plan to do nothing but relax, watch a Civil War documentry favorite of mine all day, and of course smoke a beautiful piece of meat.
This year it was a pulled pork roast that smoked for 12 hours to create pure Heaven on a bun. And as a bonus I'll have meat for the next several weeks!
Theme: Tastes Of Life
Year Thirteen Of My 365 Project
And now two great tastes together at last! Pulled Pork Sandwich and Poutine. I'm gonna need a bigger napkin!
I am smoking pulled pork for my next week off. I needed a 10lb pork butt, however Walmart only had 6 lb. roasts- don't tell me what I'm about Walmart! The roasts marinated over night, and are ready to hit the smoker for 8-10 hours.
The next several days my 365 will likely be centered around building projects, so I thought this would be a great intro start to the week off. How am I ever going to get work done today?!?!?
Theme: Tastes Of Life
Year Fourteen Of My 365 Project
I always prepare my meats at least 12 to 24 hours in advance- give the rub time to season and help flavor the meat before I put it on the smoker. The good thing about this roast is that it will be several days worth of meals, and it will make for some pretty amazing smells for about 9-11 hours while it cooks!
Theme: Tastes Of Life
Year Twelve Of My 365 Project
house made smoked gouda mac & cheese with your choice of smoked brisket, chicken, pulled pork, or andouille sausage.
Served and enjoyed at Lake Superior Smokehouse and Brewpub
Harvey Michigan
Wednesday May 10th, 2023
You get the choice of 3 meats and two sides, so I chose pulled pork, sausage and brisket. For my sides I chose beans and fried okra
My wife ordered the smoked bologna sandwich with a side of macaroni and cheese, she said it was delicious!
Served at Sauced Barbecue and Brews
139 E Van Buren
Eureka Springs Arkansas
Thursday May 19th, 2022
So following the guidelines of the Gastown Grill, I had to enjoy this meal, a Pulled Pork Sandwich and a side of Poutine. Definitely a multi napkin meal!
4 kinds of meat - beef brisket, pulled pork, pork ribs, chorizo sausage; 4 kinds of carbs - fries, garlic bread, cornbread, onion rings; and coleslaw.
Great! Though the onion rings were a little overdone. But everything else was great! :)
Montana's Cookhouse; Burlington, Ontario.
With corn on the cob and topped with pickles, onions, and jalapeños.
From the Corner Cafe at Tunxis Community College in Farmington, CT.
Pulled Pork sandwich topped with sauce and some sliced onion. Pasta salad, baked beans. macaroni and cheese, potatoes au gratin and cowboy beans along with an oatmeal raisin cookie
(for English scroll down)
Am 19. Juni 2015 verlegte die Weinkellerei F. W. Langguth Erben aus Traben-Trarbach die Welt der Erben Weine für einen Abend von der Mosel an die Spree und feierte mit „Hot Barbecue“ die erfolgreiche Premiere einer neuen Veranstaltungsreihe. Mit der „Erben Tafelrunde“, einer Serie von Pop-up-Events, möchte das Familienunternehmen Langguth seine Traditionsmarke künftig einem jungen, urbanen Publikum näher bringen. - Ziel von Langguth ist es, den Teilnehmern an den Veranstaltungen ein ungewöhnliches, überraschendes und mit allen Sinnen erfahrbares Markenerlebnis rund um die Erben Weine zu bieten und dadurch die Grundlage für eine emotionale Bindung zu fördern.
Die Premiere fand an einem Ort statt, der selbst in Berlin noch als Geheimtipp gilt - ein direkt an der Spree gelegenes, altes Kranhaus (Kranhaus Café) in Köpenick. Den rund 40 Gästen, darunter Mitglieder der wachsenden Markenbotschafter-Community der „Erben Gemeinschaft“ und Berliner Food- und Genussblogger, wurde die An- und Abreise vom und zum Historischen Hafen auf dem solarbetrieben Katamaran SOLON ermöglicht. Getreu dem Motto des Abends „Hot Barbecue: Chili trifft Erben Wein“ war das Programm als kulinarisches Crowd-Pairing-Experiment angelegt, in dessen Verlauf verschiedene Chili-Saucen, präsentiert vom Chili-Fachmann Felix Eichholtz vom Pfefferhaus Berlin mit diversen Weinen aus dem Erben Sortiment kombiniert wurden. Dazu exquisite Barbecue-Gerichte, authentisch zubereitet im „Smoker“ von BBQ-Master Adam Ramirez aus Texas von „The Pit - Real Texas Barbecue“. Anders als beim klassischen Wine-Pairing wurde den Gästen beim Crowd-Pairing pro Gang eine Auswahl aus drei Erben Weinen serviert. Die Idee hinter dem Crowd-Pairing ist, nicht Weinexperten, sondern den Schwarm per Abstimmung entscheiden zu lassen, welche Food-Wein-Kombination am besten zusammenpasst. Für den Veranstalter und die Teilnehmer war der Auftakt der Pop-up-Eventserie am Ende ein voller Erfolg.
*** ERSTER GANG ***
Truthahnbrust geräuchert an Dreierlei Käse-Dips. Dazu Grim Reaper „Rookie Goblin"
Weinauswahl
2014 Erben Patenschaft-Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Grauburgunder trocken, Pfalz
2014 Erben Spätlese feinfruchtig, Rheinhessen
*** ZWEITER GANG ***
Pulled Pork aus dem Smoker an Pariser Blattsalat und Quinoasalat. Dazu „Marie Sharp's „Hot Habanero“ Chili Sauce
Weinauswahl
2013 Erben Spätburgunder lieblich, Rheinhessen
2014 Erben Dornfelder Rosé halbtrocken, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve trocken, Pfalz
*** DRITTER GANG ***
Rinderbraten aus dem Smoker an Linsensalat und Schwäbischem Kartoffelsalat. Dazu Suicide Sauces "Habanero BBQ“ Chili Sauce
Weinauswahl
2014 Erben Regent fruchtig-süss, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique trocken, Pfalz
2013 Erben Exklusiv Spätburgunder Réserve trocken, im Eichenholz gereift, Rheinhessen
*** VIERTER GANG ***
Quark-Joghurt mit Trauben Walnuss Dessert. Dazu
Suicide Sauces "Mango Fire“ Chili Sauce
Weinauswahl
2013 Erben Exklusiv Huxelrebe Auslese, fruchtig-süss, Rheinhessen
2014 Erben Müller-Thurgau fruchtig-süss, Rheinhessen
2014 Erben Spätlese feinfruchtig, Rheinhessen
____________________________________________________
HOT BARBECUE: Chili meets Erben wine
On June 19, 2015, the F. W. Langguth Erben winery from Traben-Trarbach moved the world of Erben wines from the Mosel to the Spree for an evening and celebrated the successful premiere of a new series of events with "Hot Barbecue". With the "Erben Tafelrunde", a series of pop-up events, the Langguth family business aims to bring its traditional brand closer to a young, urban audience in future. - Langguth's aim is to offer participants in the events an unusual, surprising brand experience around Erben wines that can be experienced with all the senses, thereby promoting the basis for an emotional bond.
The premiere took place at a location that is still considered an insider tip even in Berlin - an old crane house (Kranhaus Café) in Köpenick, located directly on the River Spree. Around 40 guests, including members of the growing "Erben Gemeinschaft" brand ambassador community and Berlin food and gourmet bloggers, were able to travel to and from the historic harbor on the solar-powered catamaran SOLON. True to the motto of the evening "Hot Barbecue: Chili meets Erben Wine", the program was designed as a culinary crowd-pairing experiment, in the course of which various chili sauces, presented by chili expert Felix Eichholtz from Pfefferhaus Berlin, were combined with various wines from the Erben range. These were accompanied by exquisite barbecue dishes, authentically prepared in the "smoker" by BBQ master Adam Ramirez from Texas from "The Pit - Real Texas Barbecue". In contrast to classic wine pairing, guests were served a selection of three heirloom wines per course at the crowd-pairing event. The idea behind crowd-pairing is not to let wine experts decide which food-wine combination goes best together, but to let the crowd decide by voting. The kick-off of the pop-up event series ended up being a complete success for the organizer and the participants.
*** FIRST COURSE ***
Smoked turkey breast with three kinds of cheese dips.Served with Grim Reaper "Rookie Goblin"
Wine selection
2014 Erben Patenschaft Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Pinot Gris dry, Palatinate
2014 Erben Spätlese fine fruity, Rheinhessen
*** SECOND COURSE ***
Pulled pork from the smoker with Parisian leaf salad and quinoa salad. Served with "Marie Sharp's "Hot Habanero" Chili Sauce
Wine selection
2013 Erben Pinot Noir sweet, Rheinhessen
2014 Erben Dornfelder Rosé semi-dry, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve dry, Palatinate
*** THIRD COURSE ***
Roast beef from the smoker with lentil salad and Swabian potato salad. Served with Suicide Sauces "Habanero BBQ" Chili Sauce
Wine selection
2014 Erben Regent fruity-sweet, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique dry, Palatinate
2013 Erben Exklusiv Pinot Noir Réserve dry, matured in oak, Rheinhessen
*** FOURTH COURSE ***
Curd yogurt with grape walnut dessert. Served with
Suicide Sauces "Mango Fire" Chili Sauce
Wine selection
2013 Erben Exklusiv Huxelrebe Auslese, fruity-sweet, Rheinhessen
2014 Erben Müller-Thurgau fruity-sweet, Rheinhessen
2014 Erben Spätlese fine fruity, Rheinhessen