Taste of the Week – June 14-20


Photo taken by Steven Shaw

While at the Blue Smoke hospitality tent at the Big apple BBQ last Sunday, I had the opportunity to try some BBQ pork belly "spaghetti." The belly separated easily into individual "strands" of "spaghetti" and went down so smoothly and easily despite my already being stuffed to the gills. I have never had pork belly quite like this before. It would make an excellent pasta indeed!

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