Yes, when you order Barbecue down there it comes on the sandwich with the slaw unless asked for on the side. Its really quite good. The vinegar accompanies the pork very well and the sweetness of the slaw cut through it. Several years ago my wife brought home some pork, slaw, and sauce from Smithfield's Barbecue in North Carolina as a surprise. Best I ever had. I called over a friend who used to live down there as a kid and offered because I knew he would appreciate it. Said it reminded him of growing up in North Carolina. Funny how food does that.
Coffee also for that matter. I now own an espresso machine because 15 years ago we took a trip to Italy and drank espresso drinks all day every day from Sienna to San Gimignano. I wonder today if I would appreciate the Italian coffee as much today as I did back then because of changing tastes and third wave coffee. Or was it the ambiance of it drinking it in an Italian cafe watching a soccer game in the corner while the locals yell at the tv with pigeons run around your feet. (Can't have that here).

I am SO looking forward to your BBQ pork shoulder. I should have a couple decent Barberas for the get together. Jim and Vlad know this, but in case you don't remember: I essentially do not cook and Boss does not cook item for me to bring. I also do not home roast green coffee. And my recent favorite roast Thailand Doi Pangkhon single origin is out of stock until Fall 2017 per Paradise Roasters. Bottom line: I'll bring more fine libations:)

Food and good coffee and libations also remind me of locales and people who I ate/drank those said items with.

Sorry I missed the vote, but works out well for me as I have that date free! Let me know what you need me to bring to round out the menu.

Last time we had artisan BBQ was I think the meet at Ipsento in Bucktown several years ago; I remember it well because I had to tow the smoker behind my truck home for Sherman after he had a breakdown.

Thanks for hosting, looking forward to it!

I'm actually from North Carolina (raised there from a toddler until I went off to college), and I've found only one place in Chicago that is even adequate. The slaw is optional (about half do that, half don't) if you do the sandwich (I was never a fan of it in the sandwich), but you can do the plate as well, which may or may not have slaw depending on what sides you like. I'm looking forward to having some good pulled pork!

I always keep a few bottles of my favorite Carolina style sauce (http://www.rockstorebarbq.com/); I stock up when I go back to visit family. I think I'll bring one along.

You guys are welcome to bring anything you would like to share. Dr Mike, if you want to bring your Cremina I have plenty of counter space. Looks like this is going to be a good time. I usually cook a pork shoulder a couple times a summer but haven't the last couple years. Hopefully it meets expectations though it was highly regarded in the past

Prairiedawg wrote:You guys are welcome to bring anything you would like to share.

I hearby pledge a good ole American style potato salad.

Maybe a rhubarb dessert too if anybody wants to encourage me.

earlgrey_44 wrote:Maybe a rhubarb dessert too if anybody wants to encourage me.

You are hereby encouraged

Sounds like a feast. I will bring dessert

Update on the BBQ. Starting next week I'm going to ask for a head count. Doesn't matter how many would like to come, I just need to know how many to get the right amount of food etc.The pork should be done about 2-3 o'clock in the afternoon. I will have appetizers before then. The pork shoulder unfortunately takes as long as it takes. there is no set cook time. It cooks slowly at low temperature until its internal temp reaches 190-200*. Sometimes it cooks quickly, other times not so much. Depends on the pig! I typically start the smoker about 5am and it takes 8-10 hours, sometimes more sometimes less. I'm thinking about experimenting and cooking 2 shoulders and start one the night before. This depends on how ambitious I get.

Also next week I will start PMing all who responded to this thread with directions to my place. I'm not going to post it here, I like to keep a low internet profile. If you don't receive A PM with directions by July 8th on haven't posted on this thread then please contact me through HB and I will give you directions, address info etc.

Hopefully we have good weather and its not too hot. Thankfully the area I live in tends to run 5-10 degrees cooler than the Chicago suburbs in the summer. I'm really looking forward to this and seeing everyone again.

Last thing. My Bunn drip coffee maker died. If anyone is looking to get rid of or sell a good drip coffeemaker please PM me or bring it. I tried my old MR Coffee the other morning and BLECH! Can't do it. You fellow coffee snobs understand. Also I have some water pressure regulators for sale for plumbing in machines. I bought a lot of them on ebay and have a couple extras for sale if anyone is interested. As seen here https://www.freshwatersystems.com/p-113 ... 4-fpt.aspx
Let me know if anyone is interested and I'll have them available for a very reasonable price.

Hey guys. I just stumbled on this thread, and a meet-up sounds fun. Haven't checked the calendar--or with the wife--yet, but I'd love to be included on future info. Thanks!