BA to Add Pulled Pork Sandwich to First-Class Menu
Aug 27, 2014, 12:51 pm
#61
Join Date: Aug 2002
Location: YYZ
Programs: BA Gold/Marriott Gold/HH Diamond/IC Plat Amba
Posts: 5,989
And just to add to this, isn't F supposed to be about individual choice? I have even drank beer in F rather than champagne because I prefer it. Just because you have paid for an F ticket does not mean you are compelled to consume haute cuisine. (awaiting comments regarding BA and haute cuisine 
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Aug 27, 2014, 1:01 pm
#64
FlyerTalk Evangelist
Join Date: Jul 2010
Programs: AA
Posts: 14,733
Typically it's served either on a bun with sauce and coleslaw or on a plate, with sides like bbq beans, coleslaw, potato salad, etc. If it's done well, the meat should be so tender and moist that it doesn't require sauce - although a good sauce can be a great compliment to it.
Done correctly, it's a good dish that can handle being reheated, unlike many other airplane meal options that suffer from the cooking/freezing/reheating/whatever else they do to it process.
Aug 27, 2014, 1:01 pm
#65
Suspended
Join Date: Mar 2002
Location: Canada, USA, Europe
Programs: UA 1K
Posts: 31,452
neighbourhood bars in the US that would make most of the 'champagne set' here wince ... http://www.alleycatalexandria.com/menu.html
Aug 27, 2014, 1:08 pm
#66
Join Date: Oct 2011
Location: City of Kingston Upon Hull
Programs: BAEC Gold
Posts: 4,940
Take and roast either a whole pig or the pork shoulder/butt at low heat for several hours. Once it's done, the meat is so tender it pulls apart from itself.
Typically it's served either on a bun with sauce and coleslaw or on a plate, with sides like bbq beans, coleslaw, potato salad, etc. If it's done well, the meat should be so tender and moist that it doesn't require sauce - although a good sauce can be a great compliment to it.
Done correctly, it's a good dish that can handle being reheated, unlike many other airplane meal options that suffer from the cooking/freezing/reheating/whatever else they do to it process.
Typically it's served either on a bun with sauce and coleslaw or on a plate, with sides like bbq beans, coleslaw, potato salad, etc. If it's done well, the meat should be so tender and moist that it doesn't require sauce - although a good sauce can be a great compliment to it.
Done correctly, it's a good dish that can handle being reheated, unlike many other airplane meal options that suffer from the cooking/freezing/reheating/whatever else they do to it process.
Aug 27, 2014, 1:13 pm
#67
Join Date: Feb 2009
Location: YYC
Programs: BA bronze, Aeroplan peon
Posts: 4,746
The best BBQ I've ever has was here: http://www.countyline.com I never got past the beef ribs to try the pulled pork though. The ribs were excellent! The will ship their meats, but only within the USA.
Aug 27, 2014, 1:18 pm
#68
Join Date: Feb 2009
Location: YYC
Programs: BA bronze, Aeroplan peon
Posts: 4,746
I love a good pulled pork sandwich. I'm just not confident that BA can do it well. I've had very good pulled pork and the photo does not look like a good example to me.
I'm also not sure of the suitability for a First menu. WTP for sure, F I'm much less sure about.
I'm also not sure of the suitability for a First menu. WTP for sure, F I'm much less sure about.
Aug 27, 2014, 1:26 pm
#69
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Aug 27, 2014, 1:44 pm
#70
Join Date: Jul 2011
Location: LHR- ish
Programs: MUCCI, BA Blue
Posts: 4,295
I'm being pulled in different directions. It definitely doesn't sound very premium but something that tastes good, is easy to eat and is filling could be a big hit.
Aug 27, 2014, 2:10 pm
#74
Join Date: Nov 2012
Location: Manchester but from Yorkshire better known as Gods country
Programs: BA Gold, , Sandals plat
Posts: 839
Wouldn't mind hot pork pies mushy peas and mint sauce. I fly F and I love no nonsense non fancy no curries no sauce food. As previous posters suggested not everyone who flies first wants to eat haute cuisine.
Aug 27, 2014, 2:13 pm
#75
Join Date: Aug 2002
Location: YYZ
Programs: BA Gold/Marriott Gold/HH Diamond/IC Plat Amba
Posts: 5,989
