I once went to place in the south called Uncle Bud's All You Can Eat Catfish. They bought you something called "fixins" when you first sit down.

Leek soup and meatballs with penne in mushroom sauce, parmesan.

The balls of which meat?

A seafood pasta salad with with squid and baby octopuses in it and I not sharing.

Squids are good fishermen because they have ten-tackles.

I'm supposed to meet my friend in an hour and go to N'goc Van for lunch. Not too sure but I'm leaning toward the stewed beef rice noodle pho' - alts could be duck or my standby beef sate'.

The secret is the little foil packets of twigs from the apple orchard next door thrown down on the burner shield. Teryaki marinated pork ribs with a local sauce (Mum's Darn Hot). In what passes for a Martha Stewart moment the smoke roasted pepper became a boat for potato salad.

Pulled pork sandwich from Hammer's House of Hog just up the road.

I'm sure its tastes nice but I've really understood the fascination of pulled or shredded pork? Wouldn't a nice juicy slice of pork with the crackling on it be nicer?

Four chocolate Hob Nobs.

I'm going to guess he shreds it because as it comes out of the smoker the flavour isn't evenly distributed, the bark will have the most and the centre of the shoulder or whatever piece it is will hold less smoke. Just my theory. It makes a nice nest for the sauce and slaw too. Hammer is from Saskatchewan originally and a good Riders fan and the bbq is top notch (he used to have a website but uses fb now).

That's relatively local. I'll check it out if I'm ever out that way.

On topic...

Anyone for pulled chicken? - Features - Food + Drink - The Independent

Hmm, I'm not convinced.

Still today, because all this Bolshevist talk about Fitbits and stuff, I trundled off to Nando's for my lunch.

Not convinced either. Pulled meat ruins the texture IMO.