Part 2 - Step again with me into the amazing Daisy May's BBQ USA in the heart of New York City. This time it's pulled pork and bourbon peaches we taste. Ohhhhh, and I almost forgot, we also meet a Texan, that's right, a Texan who actually ordered the pork ribs instead of the standard that 'dem folks in Texas live by - the beef rib and beef brisket.
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VEGETARIANS AND ANIMAL RIGHTS ACTIVISTS DO NOT WATCH THIS!
I suspect this is one of the most amazing food events ever created...or maybe it's just that their marketing is amazing. Either way, check it out! It's this Saturday!
I won't be there because of my kids leave for camp on Sunday and I want to be fully present for them every moment this week. What an amazing dad you think to yourself.... Well the reality is that I'm feeling resentful and pissed but have decided that guilt is worse.
"There is a special black pig from Iberia that lives a sweet life fattening up on acorns in the wild. The acorns ('bellota' in Spanish) cause a chemical change during the aging. It changes the fats to the good kind (like olive oil) and makes it taste *amazing*! The aging takes place high in the mountains, open-air, and takes more than two years. It is called jamon (ham) iberico (Iberian) de bellota (of acorns). Expensive, but you can get a good sample (a couple ounces) for a fair price." (Comment from iburnbrass from YouTube)