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Barbecue


Varmint

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And what is the best ambassador of Carolina bbq in the north?

Fink's Funky Chicken & Ribs in River Edge, NJ

Very nice pulled pork, w/out too much sauce. Whole smoked chickens. He bought well used his Southern Pride smoker off eBay from a Piggly Wigglies I think. Easy drive out from NYC, PM us, we'll meat you there.

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Fink was also our provider of Pigs at the NJ Pig BBQ and Potluck. While we didn't cook the pigs ourselves, our attendance was tremendous and we had a LOT of side dishes to go along with the pigs. And Fink's pigs were stellar.

http://forums.egullet.org/index.php?act=ST...&t=22375&st=520

(click and scroll down to see all the pics)

Here's Fink dispensing some pig, and the pig itself:

njpigbbq-fink2.jpg

njpigbbq-pig.jpg

If you want to see the pics in Super High Res, here's the ImageStation album:

http://www.imagestation.com/album/?id=4289058577

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

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Mr. Cutlets,

I agree with everything on your Billl of Rights except for article 5 about the sides. I know those sides are traditional but, for me, this is a tradition that is respected only every now and then. I love mac and cheese, collards, hush puppies etc. but to me these are more delicious Americana lark than personal tradition. I sometimes go the traditional route but more often than not substitute whatever I feel like, leafy greens included. It's always seemed peculiar to me that people insist on cheap white bread, for example, as if a more substantial loaf disrespects the sublime meat. But slopping coleslaw on a sandwich is respectful? I don't get it. For me, bbq is about the meat and I feel no obligation to go all Hee Haw with the sides. Often I like to rub a pork shoulder with only salt and pepper and then I have a lot of flexibility with the leftovers. I can crisp them in a hot iron skillet then eat them plain or with corn tortillas and salsa verde or wrapped in lettuce Thai-style or piled on rye with mustard and sauerkraut. I am now banned from the Carolinas.

"Tis no man. Tis a remorseless eating machine."

-Captain McAllister of The Frying Dutchmen, on Homer Simpson

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