This is half a pound of dry rubbed pork that was smoked for twelve hours before being pulled (hand or fork shredded) and served on butcher paper. I ordered it with collard greens and cornbread for my two sides. The meat was moist and tender. The BBQ sauce, served on the side, was sweet and tangy, and I think I detected cumin and black pepper among the spices. The cornbread muffin, which had a little crunch on the outside and was fluffy inside, was served with butter and honey; however, it was sweet enough to not need the honey. The chopped collard greens, cooked well, were salty, a little spicy, and juicy. I was torn between wanting more BBQ sauce and wanting to eat the meat without it! The mellow porky flavor was drowned out by the sauce, but the sauce was so good. In the end I think they got it right offering the conservative amount of sauce that they did. I'm sure one could always ask for more. One of the noteworthy aspects to this plate is that I didn't get it in the Carolinas but in Palm Springs, California.
Location: Smoke Tree BBQ, 1775 E Palm Canyon Drive, Ste 405, Palm Springs, California. Date: September 25, 2020.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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