Serious Eats - seriouseats.com

My great-aunt taught me to peel off a little shell and membrane, enough to gently insert a teaspoon, with the bowl facing the egg. Run the spoon around the curve of the egg, and it will pop right out.

I'm actually quite partial to smoked ham, oddly enough.

Pulled Pork is among my favorite foods on the planet.

I learned how to do it in Asheville, NC, and now I can do it just as good as ANYONE.

Thank goodness for small favors!

Definitely pulled pork from Rudy's in Albuquerque...I guess it's the same Rudy's in Texas. The pork is so juicy it doesn't need any additional sauce. I like it served on a nice roll --hard crust, soft inside --to soak up the juice.

Pulling the ribs out of a whole pig still on the smoker!

At home with my WSM smoker my best accomplishments have been pork shoulder,12-16 hours at 200-225 over a mesquite lump/hickory mix with a turbinado sugar & red pepper-based rub, pulled and served on squishy generic supermarket hamburger buns with slaw & Piedmont-style sauce. I am quite promiscuous regarding region/style and pretty much run the gamut except for chicken. Taylor’s Sausages here in Oakland make very good links and I can usually find room for a few in the smoker.

In the ‘cue joints I favor brisket, particularly Memphis Minnie’s in the Lower Haight.