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Top Pick Of The Week

June 12, 2012

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Sink your teeth into Carolina, Key West, Memphis or Texas style barbecue. And that’s just for starters. Photo courtesy Pig Of The Month.

WHAT IT IS: Heat-and-eat barbecue and pulled pork, plus all the fixings.
WHY IT’S DIFFERENT: It’s all natural.
WHY WE LOVE IT: It’s truly superior to the barbecue restaurants near us.
WHERE TO BUY IT:  PigOfTheMonth.com.

 

Add a side of cole slaw and a dessert of chocolate chip cookie sandwiches, one of the rich options that also include buttercream brownies, M&M cookie sandwiches, peanut butter cake and whoopie pies. Below, baby back ribs. Both photos courtesy Pig Of The Month.
Baby Back Ribs

 

Pig Of The Month: The Gift Of BBQ

Jump to the article index below

 

If you want to send a gift of barbecue, Pig of the Month is ready to oblige. It may just be what Dad wants for Father’s Day.

There’s a six-month club option; but you can create your own single-gift barbecue package, choosing among beef barbecue, baby back ribs, smoked pulled pork, gourmet sausages, bacon, sides, desserts, and of course, barbecue sauces.

All of the foods are made with all natural ingredients (no HFCS, MSG or  preservatives), and the company uses only ethically raised meats.

The meat arrives cooked and flash-frozen, ready to reheat and eat (vacuum packed, it will last for two weeks unopened in the fridge or six months in the freezer).

A Family Passion Delivers

The business was inspired by the Richards family’s vacation tradition, “an insanely wild goose chase for the best barbecue” in America.

After years of hitting the road from their home base of Dayton, Ohio, the Richards realized that they had all the experience, recipes and tips from pit masters nationwide to make the great barbecue they wanted at home.

The next step was turning all the knowledge and skill into a business, so that you, too, can stay at home and enjoy regional barbecue favorites.

The result: smoked barbecue ribs, award winning pulled pork, specialty sausages, gourmet bacon, sides, and award winning barbecue sauces.

The smoking technique was perfected over many decades; the style is tender-on-the-inside but crispy-on-the-outside, smoky, tear-off-the-bones barbecue.

Get Piggy WIth It

When you need a special gift idea that’s sure to please, click on over to Pig Of The Month and go hog wild.

The company is so certain you’ll love their food, they offer a 100% money-back guarantee.

— Karen Hochman

   

Get Cooking!

How To Grill   The Barbecue Bible   Barbecue Bible Sauces, Rubs, Marinades

How To Grill, by Steve Raichlen. The definitive how-to guide is for beginners and sophisticated chefs alike. Every detail for grilling all types of meat is made easy and concise. More information.

 

The Barbecue! Bible, by Steve Raichlen. This bestseller and winner of the IACP/Julia Child Cookbook Award has the biggest collection of recipes. More information.

 

Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes, by Steve Raichlen. All the American favorites plus international recipes. More information.

INDEX OF REVIEW

This is Page 1 of a one-page review. Click on the black links to visit other articles:

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