Dining Guide

Mike Cotten’s BBQ

It was all well executed and so neatly packaged. Each item had its own bag or container, and each of the meats was wrapped in wax paper. As I unwrapped each meat it was obvious the ribs were going to be good. The well-formed crust was deeply colored. The smokiness of the mesquite was very apparent. The seasoning was sparse, but the texture was perfect. As for the sausage, they didn’t hold back on the salt. The pork casing snapped and juice squirted a bit. The link was smoky, salty and juicy. There isn’t much more you can ask for in a good sausage.