Bill “Freckle Face” Addison is a Weiner

Whoopsie-doodle, I mean winner. (What would I do without Spell Check?) Anywhoo, I just intercepted a secret DMN company memo announcing:

“Bill Addison will receive a national Association of Food Journalists award for restaurant criticism. The other finalists are: Will Ferrell for Talladega Dinner Nights and M.F.K. Fisher’s Recipes from the Grave. The ranking of the three awards will be announced at a conference in October.”

Kidding, so, so, so kidding. Way to go, Freckle Face, I hope you beat the pants off of your true rivals Lee Klein of Miami New Times and Tom Sietsema of The Washington Post-it.

Cheap Barbecue Alert

Tomorrow Sonny Bryan’s Inwood Location turns the big 5-0. Beginning at 11:00 a.m., they are rolling back sandwich prices to $2.50! Dean Fearing will be there! I can’t wait! 2202 Inwood Rd. Be there. Or be here.

Pulled Pork Sammiches: A Success!

Last week, I mentioned my attempt at Pulled Pork. The result was both tasty and easy. True to tradition, it isn’t—but, who cares when it takes only 15 mins of prep. Cooking time is a bit longer (8+ hours), so make sure you plan ahead. Keep reading for the recipe.

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Pulled Pork and Salt Lick BBQ Sauce

Picked up a pork butt (Strangely named, as it’s actually the shoulder, which is why you’ll also find it labeled as “Pork Shoulder”, or an even more confusing “Pork Shoulder Butt”) to make pulled pork sammiches. I prefer mine topped with BBQ sauce. Turns out my favorite BBQ joint, The Salt Lick, has bottled their magic for all to enjoy. This is not news. The fact that you can get it at your local Central Market, is—at least to me.

Full report on the pork, and it’s butt, to come later this week.