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Cook the Book: 'Serious Barbecue' by Adam Perry Lang
A few weeks ago I made pulled pork for the first time, low and slow for 16 hours, it was the best thing I ever made on a barbecue!
Blogwatch: Netherlands' National Dish, the Raw Herring Sandwich
What the heck are those pickles doing on the sandwich? I'm Dutch and in my part of the country I've never seen them with pickles. You eat them either with or without chopped unions. Preferably without the bread either, just hold them up by the tail and let them slide into your mouth.
@Boscompb: The taste is totally different from pickled herring, my mom loved pickled herring, but hated "salt" herring as we call them.
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I think you missed the most important thing for BBQ Ribs..... a barbecue ;-)