"It's pretty special to be offered a juicy morsel of slow-cooked pork right from the chef's hand. As dinner guests took a breather after the third course of a seven-course dinner last Monday night, a peach wood-smoked pork belly appeared on the chopping board, ready to be portioned and plated. Gently stroking the perfectly roasted meat, Ronnie Killen of Killen's Steakhouse and Killen's BBQ showed pride in his craft and an eagerness to share and please. He gently began to pick bite-sized pieces..."
Get the full scoop by wonderful RecipeHouse volunteer and writer-photographer Dragana Harris on MyTable's SideDish here.
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