The anatomy of the Pitmaster Nap meat platter at Portland's Bark City BBQ (Via eaterpdx)
, now runs a barbecue cart in Southeast Portland food cart pod Hawthorne Asylum. It’s been his dream to open a barbecue cart for years, but as Portland develops a stronger and stronger barbecue scene, Keskin had figured out how to distinguish himself: Letting the Texas barbecue others have mastered take a backseat, allowing himself to create his own versions of classics.
The Pitmaster Nap, then, ends up being a sampler tray of his greatest hits. Here, we break down the intricacies of Keskin’s sampler tray, from the sides to the sausages.The ribs at Bark City are an amalgamation of various ribs Keskin has eaten in his barbecue-obsessed years, including the ribs atin Memphis. Ribs start with a dose of Carolina mustard vinegar sauce, before they’re rubbed with a combination of paprika, black pepper, dry mustard, and cumin, among other seasonings.
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