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Upscale BBQ
Christine Dabney wrote:
> Heya folks, > > I am coming up on my 60th birthday, and thinking of what I want to do > to celebrate.... > Because I am chronically broke, I am settling on a BBQ..with some sort > of pulled pork. I have my smoker in custody at the Terwillegers..and > I will probably smoke some pork there. I am inviting all northern > Cal folks in the region to join me for my birthday... This is my > big 60. > > I am thinking it might be fun to plan an upscale bbq around my smoked > pork. Not sure how we could tweak it..and yet keep the essential > character of a pork BBQ. > > If any of you have ideas, let me know. I am considering all ideas at > this point. I want this to have the essential character of a pig > pickin'/pulled pork bbq, but with an upscale variation. I am > interested in seeing if I/we can upscale this.....so it still keeps > it's character, but is an upscale version with elements intact. > > So far, I know a version of deviled eggs is on the menu..but not sure > what yet. > > I want some sort of slaw in the presentation...it just goes naturally > with pulled pork. > > And greens. Southerners love their greens..and they are an integral > part.. How would you integrate them into the menu...? Not > necessarily as just greens... > > And beans.. what do you think? > > And potato salad? How could it be upscaled? > > I am forgetting stuff I know. I am also thinking of pickled onions.. > > Ideas? > Remember..I want it to be traditonal, but NOT traditional. Upscale > is the word... Be creative.. > > All ideas are considered. Remember..this is my big 60 birthday > > And Bob T.. I have ideas for my dessert, already..LOL > > Christine [So you are about a year behind me, Christine. I am coming up on 61.] -- Jean B. |
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