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Spork the Pork
Tuesday, March 07, 2006
Let me start by saying that I don't consider myself anything close to a BBQ expert. I'm skeptical of it because it's usually too sweet for my taste. I don't like BBQ sauce that tastes too much of sugar and/or molasses.
That said, pecos brings it with the spicy flavor that is not too sugary. The pork sandwich (I haven't had the brisket) is juicy and moist, falling apart in the bun.
It is MESSY. As someone else said in their review of Pecos, use the spork, you'll never make it through without it.
You absolutely must "spike it". Spiking it refers to adding a sliced hot link to your sandwich. If you don't do it, you're not getting the whole picture.
In review, three things to remember: Spike. Spork. Pork.
Good day!
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2260 1st Ave S
Seattle, Washington 98134
(206) 623-0629
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