View allAll Photos Tagged pulledpork
My 1st attempt at making a "Bobby Dog”.
Inspired by some images that I have seen of la Barbecue's "Bobby Dogs", I thought I would try to make one of my own.
These dogs were named after la Barbecue’s owner LeAnn Mueller’s father, Bobby Mueller.
(In order of assembly)
Johnsonville Jalapeno and Cheddar Smoked Sausage, in an Arnold Potato Bun
Pinto Beans
Niman Ranch Pulled Pork with Barbecue Sauce
Yellow Mustard
Chopped White Onions
Cabot Seriously Sharp Rustic Cut Shredded Cheddar Cheese
Fresh Jalapeños
This was an excellent dog!!!
One of BourbonQ's lite-weight smokers I guess, haha.
The BEST BBQ Rib competition west of the Mississippi at the John Ascuaga's Nugget Csino Resort. Can't grill it Till you Kill it, I love animals they taste good.
....and the winners are :
First place: Famous Dave's BBQ from Plymouth, MN, $7,500
Second place: Texas Outlaw BBQ, from Elizabethtown, KY, $3,000
Third place: Kinder's Custom Meats, from Concord, CA, $2,000
Fourth Place: Porky ‘N' Beans, from Port St. Lucie, FL, $1,000
Fifth Place: Desperado BBQ & Rib Co, from Hinckley, OH, $500
People's Choice Award: Chicago BBQ Company, from Burr Ridge, IL, the winner of last year's Rib Cook-Off.
Best Sauce: Porky-N-Beans, $500
Rib eating contest:
Joey Chestnut won the 8th Annual Nugget World Rib-Eating Championship by eating 13.7 pounds of ribs in 12 minutes for a new world record.
I love Mexican food, real Mexican food, or at least real Mexican food to me, having visited many areas of Mexico and having lived in Texas for 9 years. Let’s face it, chain restaurants serving “Mexican” fare have sterilized Mexican cuisine of its heart, fresh seasonal ingredients, variety, and most of the traditional preparation passed down through generations. It’s a consumer based model as there is money in fast, consistent food in our country, but I “think” the tides may be turning.
Knowledge is the reason in my opinion, all the cooking and food programming has made many expand their horizons and many more of us want to share our favorite places. My husband and I love trying new places, holes in the wall, and places we here about from friends. If we like them, we have big mouths telling all our friends, and in my case, my Flickr friends as well.
So, here it is: The Taco Bus on Hillsborough Ave. in Tampa is AWESOME! www.tacobustampa.com We don’t get out that way together very often, but we had an excursion a couple of weeks ago that took us up that way, and omigosh! I was immediately drawn to the tamales. I LOVE homemade tamales. Well, these were like homemade, but about 5-10 times bigger depending on your tamale chef! That Tamale is on a dinner plate my friends!! It’s as big as half a large ear of corn, filled with THE best pulled pork. The green mole’ sauce is KILLER with it! KILLER! The carne asada burrito all the way is amazing, and nothing like a squeeze of fresh lime to heighten the experience. There are some things they only have on the weekend, the tamales and the menudo are two I remember.
Apparently everything on the menu is killer, and you can learn a lot from all the foodies standing in line. Everyone in the eclectic crowd was excited about their coming meal and sharing their favorites as well as other places they frequent in town for great food.
The Taco Bus is going to be on Diners, Drive-Ins and Dives hosted by Guy Fieri, so you might want to get out there before this place goes nuclear busy!! Guy apparently liked the Torta…will have to try it.
This is not a spectacular food shot photographically, but I wanted to share the spectacular food as well as the gargantuan size of this tamale! I almost DON’T want to tell you, this tamale was $2.69! I hope they keep churning out delicious affordable food and the buzz helps them do so!
Hugs and thanks for viewing! =o)
***All rights to my images are STRICTLY reserved. Please contact me if you are interested in purchasing my images or if you are an educator or non-profit interested in use. copyright KathleenJacksonPhotography 2011***
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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Eastbound billboard on the Santan Freeway Loop 202 for The Great American Barbeque & Beer Festival 2014.
BBQ BEER MUSIC in Downtown Chandler
Saturday, March 22
Like on Facebook www.facebook.com/bbq.beer.music
PRESENTED BY:
Ak Chin Indian Community www.ak-chin.nsn.us
SanTan Brewing Company www.santanbrewing.com
The Downtown Chandler Community Partnership downtownchandler.org
Bashas' Grocery Stores www.bashas.com
Mark your calendars, the Great American Barbeque & Beer Festival is BACK on Saturday, March 22, 2014. The Great American Barbeque & Beer Festival will fill the downtown Chandler air with the sweet aroma of BBQ pork, beef, chicken and ribs.
ENTERTAINMENT:
Blues Traveler www.bluestraveler.com
Craig Campbell craigcampbell.tv
Laura Walsh www.laurawalshmusic.com
Georgia Chrome www.facebook.com/pages/Georgia-Chrome/599984606684926
Winner of Outstanding Event of the Year in 2012 and 2013 at the APS AzTEC Awards, the 2014 Great American Barbeque & Beer Festival will be the biggest and best year yet with expanded event zones, more than 100 exhibitors, and over 60 Pit Masters from across the nation serving up over 20,000 lbs of mouth-watering pork ribs, pulled pork, brisket and chicken, all paired with the state’s finest craft beer.
On Saturday, March 22, doors open at noon and close at 10 p.m. In addition to BBQ and beer, event highlights include national headlining entertainment, a March Madness lounge, a Harley Davidson bike zone, an expanded kids zone, farmers market, eating competitions, and much more.
General admission tickets are $10 and that includes entry into the event at noon. Food and beverages are sold separately. Children 12 years of age and younger are admitted for free. Presale tickets can be purchased online at www.chandlerbbq.com.
A portion of the event proceeds will benefit the Boot Campaign, a 501(c)(3) dedicated to providing assistance to wounded military and their families with job placement and securing mortgage free homes, post traumatic stress disorder counseling, adaptive clothing and much more. For more information about the Boot Campaign, visit www.bootcampaign.com.
The Santan Freeway Loop 202 is in the southeast valley of Phoenix. Onsite Insite offers billboards along the Santan Freeway between I-10 and the Price Freeway Loop 101 in Chandler.
23/365: Badgers BBQ
If you have yet to make it over the Badgers BBQ in Lewisville, I would suggest you plan a meal and head over to Badgers BBQ. We ordered the fries topped with BBQ sauce, awesome brisket, cheese, green onion, ranch and sour cream. They were amazing! They are not on the menu, so make sure you ask your server if they have them on the day you go. We also had the meat plate with pulled pork and a side of Mac n Cheese and cajun potato salad and fresh out of the oven buns. It was wonderful. Mac n Cheese can be hit or miss and this was totally a hit! The whole meal was a hit!
© Cathy Neth
Portfolio | thedook.com |
365 Photo Project | thedook.com/365 |
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
-
-
- - -
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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-
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"This is Texan Bar‑B‑Que. Meat that makes your mouth water. Brisket to blow you away. Pork that’ll put you down for the count. Smoked slow. Served quick. Done daily. It’s bar‑b‑que steeped in tradition. And we’re keeping as close to that as we can. Real simple. No bullsh*t. Not some dry pork drowning in sauce. Not some 10 minute steak on the rusty ol’ family BBQ. Not Montana’s. It’s bar‑b‑que learned in the pits of Texas. Bar‑b‑que from our hearts. And it’s damn tasty. Make the most of your meat."
P.S. The music is all-day country!
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
- - -
Read more about my adventures in food:
-
-
- - -
I took my friend out for brunch at the Astor Bake Shop. This was one of their specials. It's a pulled pork with horseradish, cabbage and salad sandwich
Astor Bake Shop
12-23 Astoria Boulevard
Astoria, NY
(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
Jerk Pork Sandwich at Armsby Abbey, Worcester, MA.
"Roasted & pulled pork, über spicy jerk sauce; carrot, raisin & cabbage slaw, served on a fresh baked roll”
$14
OUTSTANDING!!
Was in the mood for a hearty sandwich so I called Eatery for takeout.
I ordered the BBQ Pulled Pork Sandwich and it came with Sweet Potato Fries. Frm the photo it looks dry. That's just the toasted cheese. Inside you'll get the juicy BBQ pork. It was goooood!
Sometimes even when I'm not travelling I drop off the face of the planet. I'm flaky like that. Anyways... people were starting to complain about my lack of photo processing action, so here we go. This is the revel room in gastown. Pleasant. Ok, those pulled pork tacos were incredible, as were their fries and cocktails. They could learn a thing or two about cooking fish though
We're back, baby.
While it seems like a late start this year, NFL Football is back! It's the first Sunday of the 2009 Season.
Now, if you've seen my stream the last few days, or read my blog, you know I'm in Chicago. And I'm working. So not only will I miss the Phillies/Mets double-header, I may also miss the Eagles game. Oh, I'll score check, but I won't be esconced in my favorite chair in front of the big screen with my brother-in-law Eric next to me.
And I also won't have the football food next to me. But sometimes I'm resourcesful. Last weekend I had some extra time so I did my Football Food For Fans a week early.
Since the Eagles kick off with the Carolina Panters, I did some Carolina Pulled Pork sliders. Some homemade bourbon BBQ sauce slathered on along with some crunchy broccoli cole slaw in a light mayo lime dressing.
On the side, grilled corn-on-the-cob with basil lime butter and some Creole seasoning (looking ahead abit to next week.)
In the glass...Philadelphia's own Yards Beer.
Made about five of those sliders...and yes, I ate them all. They go down reaaaallll easy.
© Mark V. Krajnak | All Rights Reserved
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
- - -
Read more about my adventures in food:
-
-
- - -
Pulled pork is a method of cooking pork where what would otherwise be a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be "pulled", or easily broken into individual pieces.
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Chris Lilly, Big Bob Gibson Bar-B-Q, from Decatur, Alabama, served up Pulled Pork Shoulder. Big Bob Gibson Bar-B-Q has been serving fine, slow cooked meats and unforgettable sauces since 1925 when the 6'4, 800-pound Bob Gibson started with a makeshift table in his backyard. Four generations later, and the family businesses has expanded across the south and into supermarkets with their famous white sauce.
Frito Pie An old-school Texas treat...Brisket and Pulled Pork Chili, an open bag of Fritos, shredded Cheddar cheese, and diced onions. 'The Saturday Special' from 3/3/12 Live Oak Barbecue East Side Austin Texas
Probably the most popular item and always on their menu, the carnitas fries come bursting with savory and tangy flavors. The Carnitas Fries is topped with 10 hour roasted pork, guacamole, sour cream, chipotle-honey slaw, and cotija cheese.
As a part of trying to slow down and spend more "us time" this new year, Shannon and I have been trying to keep at least one day of the weekend relatively free from obligations. In doing so we've been making dinners that our normally busy schedules wouldn't allow.
Yesterday it was Carolina-style pulled pork. Now real BBQ takes time, you just can't rush it and get the same quality. This particular dish took about two days to complete, but was so worth it in the end.
Day 1: Grab yourself a nice hunk of pork butt (I used a 5 pounder). Apply a generous amount of dry rub to the outside and into any crevasses you come across. There are a million different recipes for dry rubs on the web, but I can't tell you mine... it's a secret ;) Once the piggy has been rubbed down put 'er in a baking dish, cover with foil and let sit overnight in the fridge.
On day 1 you're also going to want to start your BBQ sauce. Carolina-Style means it's a vinegar based sauce, not a tomato based sauce. I happen to like Carolina-Style better, but thats just personal preference. The sauce is pretty simple
to throw together but you'll want the flavors to mingle at least overnight. For my sauce I used a mixture of white vinegar, apple cider vinegar, brown sugar, cayenne pepper, red pepper flakes, salt & pepper. Throw it all in a sauce pan, and heat until the sugar is dissolved. Just don't breathe in the fumes unless you want to go into an uncontrollable sneezing fit. :)
Day 2: The theme of today is low n' slow. If you have the means to smoke the pork in a smoker or grill, then obviously go for it! Applewood chips soaked in water for 30mins = awesomeness. About 4-6 hours at 250/300 degrees will do the trick.
You can also do this in the oven. Omit the wood chips and bake the pork (covered in foil) for about 4 hours on 350. There's no smoky flavor from the wood chips but it's still damn tasty!
Once the piggy is done, remove any bone/connective tissue and shred with a fork. Splash on your desired amount of sauce and enjoy!
If you're going to make sandwiches, don't get fancy with the bread/roll. I'm generally no advocate for white bread/hamburger rolls, but in this instance it works the best. Remember, it's only used as a transporting vessel to get that delicious pork into your belly!
I made slow cooker pulled pork yesterday using barbecue sauce from the CSA and a simple rub of paprika, brown sugar, onion powder, garlic powder, and cayenne. Quick dinner of pulled pork sandwich and sweet & tangy coleslaw was my Sunday meal. Oh yeah, and dessert was GREAT.
Read more at Dessert By Candy.
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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Pulled Pork after 19 hours on the Big Green Egg. Nearly Perfect.
Write up / recipe here:
www.friday.com/bbum/2006/12/05/slow-cooked-boston-butt-pu...