Carolina-style barbecue is pretty solid, but I’m very much a Texas-style barbecue partisan. Cow over pig, I guess.
That said, there’s a wonderful way of improving pulled pork. (YES. YOU CAN IMPROVE IT!) It’s called the Barbecue Reuben.
Grab some rye bread. Dump your barbecue on it. Now, here’s the genius part…
…Pile a scoop of baked mac ‘n cheese on top of it. Then pile a scoop of cole slaw on top of that. Complete the sandwich. Grill it. (Or, if you’re fancy schmancy, use one o’ them panini things, aka: the Rich Man’s Foreman Grill.) Supplement with sweet potato fries, if that’s your thing — healthier than onion rings, you know.
This seems excessive, but, really, it’s just a mix of savory, carby, sweet, crispy, and melty all in one handful. And who doesn’t want that?
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