Patsy's Pub & Grill is a total dive, a tiny room with a handful of tables and a worn wooden bar. Bare bones wood paneling and beer bottles on a mantle complete the decorating scheme. But don't let appearances fool you—the food here is absolutely killer. The Brother Rob's smoked pork sandwich ($9.95) is nothing short of barbecue pork paradise on a bun. According to the menu description, the pork is marinated overnight, doubly rubbed in "special spices," and smoked for twelve hours. The result is luscious chunks and shreds of pulled pork, with a strong (but not overpowering) smoke flavor. The pork is falling-apart tender, with just the right amount of fatty bits and burnt edges to give it textural appeal.
Tips and tricks for making the best sandwiches at home.
The mound of smoked pork is mixed with house-made barbecue sauce that is tomato sweet with just a hint of heat. My hunch is that the pork would be equally tasty sauce-less, but the sauce's flavors complement the smoky meat, and just the right amount is used; the pork is neither over- nor under-sauced. The accompanying bun is all golden smoosh, but toasted on the inside. Despite some sauce-soaking, it holds its shape admirably. There are no fancy accompaniments here, just simple, scrumptious barbecued pork on a bun. This is definitely one hot, heaping mess of sandwich worth reaching for the wet-naps.
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