BBQ

Depending on where you live in the country, there are different definitions to what "BBQ" is. There's Memphis-style (pork with a dab of cole slaw on top), Texas-style (brisket with sauce on the side) and then there's Carolina BBQ. The locals rant and rave about their barbecue - but I must say that I'm not too impressed. The meat is marinated in a vinegar-based sauce - with no red sauce to be found. People from all over the country live in our area, so many local joints have some sauce available on the side to try & appease us northerners - but it, too, is a vinegar sauce and I am just not a fan of the BBQ in this area.

I blame this on my upbringing - when living in TX it just didn't feel right eating brisket all the time. The BBQ of my youth is my preferred variation. This is something Randy & I both agree on - pulled pork with a sweet red sauce incorporated.

And we just found the best place for this kind - - our kitchen. Yes, ladies and gentlemen I am a barbecue goddess.

Last night I made the slow cooker pork BBQ recipe (posted on here earlier this week) and it is DIVINE. I mean seriously it is delicious. I made Randy a big sandwich heaping with the goods - which he promptly wolfed down. Not only was it SUPER easy to make but it was also very scrumptious - the sweet sauce was amazing. Randy is not a "left-overs" person - but he requested that we eat the remaining pork BBQ tonight.

**p.s. that recipe came from Cooking Light's sister magazine, "All You." I think I'll start looking for recipes in that magazine to try out. This was just THAT good.**