I have been waiting for Larry to do this. It is a great concept. To be honest he told me about this idea months ago, maybe close to a year. Great concept finally realized to a degree, especially the idea of flavoring the rice with a BBQ sauce that is vinegar based.
I like the use of tsunemono with pulled pork, something we do every year for New Years. It is spelled shiitake Larry, the auto-censor will not add asterisks. I would like to see the same roll with a thin egg skin instead of the soy wrappers. I bet an egg wrapper would be killer.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."