Thanks thanks for your 3 part explanation/supposition on my experience at Colemans Cicero Av.location last week.
For a guy who's neaver been you seem to have quite an intimate knowledge of their opperation.
To keep things simple I walked into Colemans at 11am(probably a bad move on my part)and more than likley caught the Coleman boys getting a jumpstart on the day.
After "desausing" a couple ribs under the faucet there was practicly no evidence of them ever hitting the smoker/grill/broiler/charcoal/hickorylog/stainless steel contraption or whatever it is they have in their out of view kitchen much less the flavor leeching bbq sauce bath.
True today's pork is not what it used to be,however it still makes a fine vehicle for the right combo of smoke and spices.
Kinda reminds me of the Souther pork producers councils motto.."This ain't yer daddys pork"(grin)
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