|Chef Kloby pulls pig for the sliders|
They'd been cooking for 10 hours, and the pork was delicious. Moist and flavorful, a perfect match to Kloby's Carolina sauce, which I went back to reload midway through my three sliders. I got pieces of loin, shoulder, and belly with increasing amounts of fat to them. It was a Goldilocks night where that middle cut was just right for me.
Great fun. A delicious DuClaw's HellRazer IPA and some fun talking to the Baltimore Beer Guy, his family and other friends. By the time that I was leaving around 6:30, the pig looked pretty-much picked, but Kloby's has so much other great food that the dining rooms were full and people were waiting in the entry.