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re: SEC BBQ is pork based
Posted on 9/7/22 at 3:52 pm to Diamondawg
Posted on 9/7/22 at 3:52 pm to Diamondawg
My main problem with pulled pork- and if you don’t do this you are GREAT in my book- the problem is the place that pre sauces the meat. Let me taste the product for myself and then decide how much, if any, sauce I want to use.
A good brisket needs nothing by way of a sauce.
*good crispy pork skin off a whole hog is magical.
A good brisket needs nothing by way of a sauce.
*good crispy pork skin off a whole hog is magical.
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