Dear Michigan,
You’re great, really. But you gotta stop putting “NC Pulled Pork” and “Carolina-style BBQ” on your menus…you really have no clue what you’re doing.
Thanks,
-gee
57 thoughts on “Dear Michigan”
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- Shawn F. Hellebuyck Shawn F. Hellebuyck
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I thought the same when I saw that in Columbus, Ohio
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One of the bigger problems is probably that they use Midwest pork that actually tastes good before adding smoke and sauce instead of the cardboard pork they produce in NC.
Justin, I don’t think that’s the problem at all. I think it’s more of the fact that they don’t know how to cook a goddamn pig.
Well, I have to admit I got addicted to NC barbecue when I lived there and now it is impossible to find here in Iowa. But in IS nice to have a pork chop that doesn’t taste like dirt.
Why the hell would you eat pork you have to cut YOURSELF? #thesouthernwayisthelazyway #thelazywayisthebestway
I disagree. This is an immediate, obvious indicator that they don’t know anything at all about barbecue, it will almost certainly be terrible and you should definitely not bother ordering it.
preach, preach!
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They will stop as soon as you stop bragging about your Michigan Pasties. They want food, not lingerie.
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maybe you could get some kind of NC pork cooking ambassador thing going. . . . .
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The first thing you do is get quality pork. Cook until it is done, but not over cooked. Make a homemade barbecue sauce with ketchup and vinegar. Cut the pork into small pieces smother it with sauce and enjoy!
Wait. I thought you’re vegetarian??
That hasn’t been the case for a few years!
Damn. Guess it’s been a while since that brunch at Geer St, huh? Welcome back to the dark side
Sloppy ketchup sauce and absolutely no smoke….probably that’s what they try to pass off here too….
no ketchup!
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Yep. Anywhere outside of the South doesn’t know bbq
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