Krittercisms


	"Let me tell you a little bit about Bar B Q"
	"I don't want to seem elitist, but I do consider myself somewhat of a barbeque authority based on the simple fact that I have consumed a large amount of barbeque in my time." "I was once told at a Memphis barbeque restaurant: Sir, that is all the ribs you can eat for $12.99!"
	"You can use Krittersauce on all types of meat, for everything from a marinade to a rib sauce, but when I developed this sauce what I really had in mind was a pork barbeque sandwich." "My idea of a perfect Pork Barbeque Sandwich starts with a lightly toasted sandwich bun, piled high with fresh warm pulled pork barbeque, anointed with a couple of tablespoons of Krittersauce." "On the lid of the sandwich take a big fork full of good mayonnaise slaw and spread evenly." "Now put the top back on the bun and give it a good SQUASH! so the sandwich is evenly flat. Now you've got a good barbeque sandwich."
	I remember one instance when a co-worker, after hearing my longings for good barbeque, took me to a place he assured me had "genuine hickory smoked Barbeque." There I was served a sandwich of finely shredded roast pork, mixed with a soupy sauce that was mostly ketchup and liquid smoke. I politely told the cashier on my way out: "Back home, we call that a sloppy joe."
	The Great Debate: Pulled vs. Chopped
	"Pulled pork is exactly that, a pork shoulder or Boston butt that is pulled apart by hand after cooking. Chopped barbeque is as the name implies, chopped; normally chopped barbeque has a finer texture than pulled." "Once again this is a personal preference, I prefer pulled pork, I like the texture and I think it holds its moisture better when re-heated. If a shoulder is a little dry or tough, it's easier to disguise this in chopped barbeque."
	Contact Kritter and ask him your barbeque related quesions.