Not offended at all Limey, just giving it back to ya. And I happen to like pulled pork quite a bit - but wouldn't eat hominy or grits with your mouth, nasty, nasty stuff.

This lovely place smokes their briskets and pork butts for 16 hours... and the sauce is on the table not the meat. It's yummeh.

not offended either; just mildly amazed at the effrontery. ;) I'm not a big bbq sauce fan myself, so I get what you mean.

Around here we use shredded beef, pork, and chicken in Mexican (Tex-Mex) dishes. Also, the smoked brisket (usually roasted with bbq sauce and Liquid Smoke) is a popular party dish--shredded with a fork and offered with sandwich fixins. Can feed a whole crowd that way.

I have a wonderful, wonderful recipe using shredded chicken--Mexican Sopa. A layered dish like mexican lasagna sort of, tho made with tortillas. It's post #3 (2d recipe) here:

http://cellar.org/showthread.php?p=4...opa#post407242

but wouldn't eat hominy or grits with your mouth, nasty, nasty stuff.

Jinx You have never had Cheese grits made with EEEEEEXTRA Sharp Chedder and a dab of garlic YUMMMMMMY !!!!

Cloud , Liquid smoke ????? WTF , dont you guys have Smokers ??

Limey , Diff foods for diff reigns , Those Northern folks THINK they Have good BBQ !!
Im from memphis , and could take yew to MANY places with The GOOD Stuff!!!!

Hominy... well, I never got the point.
Grits are tasty.

Pulled pork can be the food of the gods. What do you think the heroes are feasting on at Valhalla? Boneless skinless chicken breast? Puh-leeze.

corn stuff: http://ask.yahoo.com/20021007.html

If it tastes like what I had in England then I'm totally going gay.

That's what I like about you, Perry -- you always keep an open mind! :D

Well thank y'all for the enthusiastic (and forgiving) responses! I suppose what puzzled me was that over here mince (ground beef, to you guys) is the cheap stuff for covering with a very tasty sauce, and if you buy an expensive joint for roasting you want everyone to know it was bought in a big lump by serving it in slices under gravy.
So, if I gets me a brisket joint and cook it, and pull it apart with fork, do I serve it hot or cold? As a sandwich filling I get, but what else would accompany it?
Zip - I'll let you know when to expect me.
Perry - get cooking.
I lurve teh Cellar!
Oh, and which piece of pork should I pull?!

serve hot (or warm); typical accompaniments would be potato salad and beans

Cole slaw

yeah, I almost mentioned coleslaw. but I like potato salad better.

boston Butt
Alton browns version , good no doubt , butt I Guarantee I can find you better in the general Memphis Area

And by "beans" you mean tinned baked beans in tomato sauce? or the homemade equivalent? or ?

Slaw is a MUST HAVE !! Mayo Slaw , Not that Vinagerery stuff !!
Tater Salad is a whole diff thing , and could spawn a thread ALL by its self !!!


Oh and Limey , ANY TIME !!!!!

Alton has an unnatural affection for brine.

beans would be homemade baked beans, or homemade Mexican pinto beans, cowboy beans, etc.

anybody hungry yet?

eta: as a serious comment to your post, texture is very important in food. I think the texture of shredded meat is good; maybe easier to eat than a big hunk, and also to reiterate my comment, very good for saucy dishes, because there's more surface area for it to adhere to.