General Discussion

BBQ Apples

Ed Mitchell @ Big Apple BBQ [moved from Manhattan board]


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 20

Ed Mitchell @ Big Apple BBQ [moved from Manhattan board]

porker | Jun 10, 2008 10:30 AM

I spoke to most of the pitmasters and had generally a great time (we drove down from Canada - I think it was the only fastpass sold outside the USA; had to jump through hoops for that and thank you Gina Soldano at the Union Square Hosptality Group for that one! but I digress)

Yeah, too hot, too crowded, and not enough beer drinking space (I think the Bait Shop was the un-official rest area)...

First off, let me say that I enjoyed Ed Mitchell's sandwich immensely. I can appreciate using the whole hog to add various flavor components to the end product, as opposed to using *only* shoulder or butt, etc.
I also understand that his final product is the way it is *because* he uses whole hog.

With that said:

I'm just curious if anyone feels like I do, that its almost a shame to start with such a great, BBQed, smoked, whole hog, and chop it to an almost paste-like consistency and eat it in a sandwich?
I'm not saying its wrong, just that personally, when I cook a whole hog (being inspired after talking to him and seeing his setup, I'll be doing exactly that in 2 weeks), I think I'll first set it on a table and carve it into pieces to eat. I'll make sandwiches later.

BTW, he seems to be a soft spoken, good natured gentleman. He was very proud of a segment in the latest Bon Apetit, pulling a copy out of his pocket, showing me his picture on page 27!

Just curious on your thoughts.

Want to stay up to date with this post?

Recommended From Chowhound