We should have uploaded the photo above after we wrote the copy. It's a little hard to type with all this drool covering the keyboard. Then again, that's what good barbecue does, right? It incites salivation. Needless to say, we'll definitely be checking out Bryan's Black Mountain Barbecue; especially after reading this week's cafe column.
Food Critic Michele Laudig on Bryan's Black Mountain Barbecue:
Portions here are lavish. Tender pulled pork was just spilling out of its buttery toasted bun, and it took skill to contain the whole thing with two hands. The effort was worth it, of course. I can only imagine how sloppy-good the thing would've been with the optional toppings of coleslaw or fried egg .
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Even more decadent was the Big Pig, a regular special that hasn't made it to the permanent menu yet. Was it an appetizer or an entrée? Hard to say. Imagine a big basket of French fries smothered in spicy pulled pork, beans, jalapeños, green onions, and sour cream. You can start eating it with your hands, but at some point, you'll really need a fork. Beware the shoveling effect, though -- it's hard to save room for your main dish when this heaping beauty is in front of you...full story