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filkertomThe indispensable Derek procured us various meats and sauces from Rib & Loin. Gooooood choice. Fall-apart ribs, not over-seasoned, superb sauce with just the right balance of vinegar, very good pulled pork. And leftovers. Happy.
I can't remember if we did this recently, but what the heck, it's summertime -- let's do it again. Where are your favorite barbecue joints? I adore the pulled pork at Zingerman's Roadhouse in Ann Arbor, and the dry ribs at Red Hot & Blue (a small chain mostly in the southeast, but there's still one in Michigan). Whoops, almost forgot Smokey Bones (which I don't like as much as RH&B but which does have good meat, and very good cornbread with pecan butter), Interstate Barbecue in Memphis, and the Barbecue Kitchen, down the street from the GAFilk hotel in Atlanta (near the airport).
I can't remember if we did this recently, but what the heck, it's summertime -- let's do it again. Where are your favorite barbecue joints? I adore the pulled pork at Zingerman's Roadhouse in Ann Arbor, and the dry ribs at Red Hot & Blue (a small chain mostly in the southeast, but there's still one in Michigan). Whoops, almost forgot Smokey Bones (which I don't like as much as RH&B but which does have good meat, and very good cornbread with pecan butter), Interstate Barbecue in Memphis, and the Barbecue Kitchen, down the street from the GAFilk hotel in Atlanta (near the airport).
