I use a base of Moore's Olde Tyme sauce (New Bern, NC), and I really like it. Not too strong, not too hot, just right (IMO) to start-off KC types with. I even have some neighbors who now take the pulled pork that's been made win the Moore's and they add KC Masterpiece to it. Meh, not the way I like it, but it's nor a neighborhood cookout tradition.

I know this, I love cookouts because I can spend a lot of coin on meat, spend the day before and the day of just smoking and grilling. Hell, I grill a lot of things for the neighbors because they are A) lazy, and B) they like the way I do it better. My policy is, if it's meat and you bring it, I'll make it... And in all of it, I don't have to spend the day with useless chit-chat! So it's a win-win.

Its pretty easy just to make your own. Vinegar, red pepper flakes, salt, and a bit of ketchup.

I prefer to use apple cider for the vinegar but if you want it sweeter than balsamic or red wine would do.

Really, though sweet isn't what you are going for with the sauce since the pig should be sweet enough.

Another thing I do is put a slice of extra sharp cheddar cheese on my sandwiches between the pork and slaw.

I ate at my buddies restaurant in Augusta Ks. Had the sampler and a half pound of mountain oysters. My son had the smoked meatloaf sandwich. If you are ever driving through I suggest you stop and check it out. Best quality food in Augusta.

No Mercy BBQ

I recreated Vaca Frita, my favorite dish from Louisville's Havana Rhumba, and NAILED IT!!!

Stuff crust peperoni pizza from pizza hut. I aint even mad.

Pulled pork with chipotle pepper and cabbage empanadas. Fried like mofo.

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You eat balls? :eek: The best snacks ARE under your apron.

A whole new meaning to "Wash your balls"!

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Lucy's.

Whore!

Last night, pumpkin enchiladas with salsa verde and baja slaw.

Pumpkin enchiladas?




















Ew

mYeah, we're gonna need a recipe... (like the boss said in Office Space) Please...

Chinese. Not a midget...

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