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About stike
Location: Boston Area
About: illustrator with a coupla young boys (future foodies) and a wife of 14 years. we cook 95% of what we eat. the youngest (6) made pumpkin ice cream for his October birthday. ...and the oldest will try anything you put on his plate.
Favorite foods: wellington, steak au poivre, game, roasted veggies. rustic stuff. homemade rabbit or seafood paella over an oak fire. we cook on a BGE.
Last bite on earth: wild mushrooms stuffed with wild mushrooms in a wild mushroom sauce, served on a bed of wild mushrooms. with a great red wine
great remarks, and the recipe is spot on. As a yankee, i grew up with sweet sauce. But the vinegar barbecue sauce is the way to go with Pulled Pork.
but there was one minor faux pas (among foodies, anyway).... the headline "Grilling: North Carolina Vinegar Barbecue Sauce".
viz: >grilling has nuthin to do with barbecue! You grill a steak, but you barbecue ribs (or pulled pork, etc.).
Sure, it's pedantic to point it out, but you'll gain a little 'Q street-cred from knowing the difference...