"Off the hook” is how owner Gary Stinnett describes business at Porky G’s since it relocated from Dalton Avenue to Coeur d’Alene’s bustling Northwest Boulevard. Indeed, cars buzz in and out like bees to the hive, lured by the enticing smell (and intriguing sight) of meat smoking in the contraption out front. Fueled by seasoned hard woods, the smoker funnels heat and smoke through the full length of an enclosed barrel, allowing meat to absorb smoky flavors over several hours. Brisket cooks low and slow. For ribs, it’s a half-day affair. Chicken (available as a barbecued breast or in a juicy pile of “pulled” meat) takes considerably less time/Joseph Haegar, Inlander. More here. (Inlander photo: Carrie Scozzaro)
Question: Where do you go to satisfy your craving for barbecued meat?