Clint, my buddy who’s also the editor of grilling.com, was kind enough to ask us to write a guest post, and we are thrilled to be here. Let me give you a quick intro about who we are and then we'll get right to it: some really good food.
Once you've prepared our Pulled Eggplant BBQ, you can serve it any way you'd like: on a bun, over spaghetti tossed with BBQ sauce, or our current favorite, on squares of freshly-baked cornbread with a little slaw and extra sauce. This recipe serves 2 to 4 folks, but if you have more to feed, just double or triple the recipe.
2 to 3 tablespoons Memphis BBQ Dry Rub (recipe follows)
1 tablespoon sesame oil
1/2 cup Chipotle BBQ Sauce from The Southern Vegetarian Cookbook