Met up with Winnie, Erin and Hsinpei for another meat-a-palooza. I swear I eat vegetables too. (I do! Sometimes.)
Stop #1: Ubon's - $8 for pulled pork shoulder sandwich with a side of coleslaw
Nice enough. Very tender and moist. Most of the flavor I got was from the sauce, though.
Stop #2: Pappy's - $8 for ribs and a side of beans
The ribs were, once again, undercooked for my taste. The meat was hard to chew and I was not impressed with their flavor (which was basically just bbq sauce slathered on at the end and brûléed). It was also unfortunate that we happened to get the stubby little ribs that come at the tip of the rack. The ends always get a little burned and dried out, compared to the bigger ribs further up. And the beans were sort of watery and sad. Thumbs down, Pappy's.
Stop #3: Blue Smoke Bake Shop - $6 for blueberry crisp à la mode
Now, I'm normally hating on Blue Smoke for their crappy food. And I stand by that. But I will say that they serve a nice dessert. (We weren't quite done with the meat yet, but passed right in front of Blue Smoke Bakery while waiting in line for Ed Mitchell. So we dispatched Erin to pick up... let's call it an unusual palate cleanser.)
This was the first dish of the day that made me go, "WOW!" Really good crisp topping and not too much of it, a light hand with the sugar in the berries, and a scoop of perfectly textured vanilla ice-cream. Yum.
Stop #4: Ed Mitchell - $8 for a chopped whole hog sandwich, with a side of coleslaw
While waiting in the long-ass line (after the blueberry crisp), I saw someone making pork rind crackling. At this point, my head pretty much exploded with joy. I had to get me some. When it was ready, they passed out a few shards to the people in line. It was amazing.... and so I had to get some more.
I went up to the lady and shamlessly played up my bacon-themed t-shirt and love of all pork products. Happily, she found me at least moderately amusing and rewarded my antics with a *massive* piece of crackling almost as big as my head!! Oh, happy, happy day!!!!
Yeah, we also got some of their whole hog, but nothing could really compare to that crackling. Here they are chopping it up:
And here's the sandwich:
I liked the more varied texture of the whole hog, but it was also sort of bland. Coleslaw was pretty generic, not as good as Ubon's.
But the crackling..... oh, the crackling.......
Now, I'm normally hating on Blue Smoke for their crappy food. And I stand by that. But I will say that they serve a nice dessert. (We weren't quite done with the meat yet, but passed right in front of Blue Smoke Bakery while waiting in line for Ed Mitchell. So we dispatched Erin to pick up... let's call it an unusual palate cleanser.)
This was the first dish of the day that made me go, "WOW!" Really good crisp topping and not too much of it, a light hand with the sugar in the berries, and a scoop of perfectly textured vanilla ice-cream. Yum.
Stop #4: Ed Mitchell - $8 for a chopped whole hog sandwich, with a side of coleslaw
While waiting in the long-ass line (after the blueberry crisp), I saw someone making pork rind crackling. At this point, my head pretty much exploded with joy. I had to get me some. When it was ready, they passed out a few shards to the people in line. It was amazing.... and so I had to get some more.
I went up to the lady and shamlessly played up my bacon-themed t-shirt and love of all pork products. Happily, she found me at least moderately amusing and rewarded my antics with a *massive* piece of crackling almost as big as my head!! Oh, happy, happy day!!!!
Yeah, we also got some of their whole hog, but nothing could really compare to that crackling. Here they are chopping it up:
And here's the sandwich:
I liked the more varied texture of the whole hog, but it was also sort of bland. Coleslaw was pretty generic, not as good as Ubon's.
But the crackling..... oh, the crackling.......
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