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I've had enough . . .
By Times Staff Writer
Published March 24, 2005
Pulled anything.
"Pulled" is the hot menu term - rather silly, but I approve of the basic practice. It usually means that the flesh - pork, beef, chicken or crab - has been pulled from the bone or shell after cooking, a good thing after years of living in a boneless and tasteless world. But it doesn't automatically make barbecue North Carolina style. The Tar Heel touch comes from the vinegar, not the pulling (which we call pickin').
