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Eau de Swine No. 9
Published: 9/9/2011 10:33 AM
Last Modified: 9/9/2011 12:13 PM


Que the new Coco? Or genius advertising campaign to sell barbeque sauce?

While flipping through some food magazines this week I found this ... Que: Eau de Barbeque by Pork Barrel Cologne.

Now, my grandmother told me that if you had your eyes on a pair of shoes, a dress, a necklace, etc. - and you woke up thinking about it - that meant you should find a way to buy it.

Well, this morning I woke up thinking about Que.

But I'm pretty sure that Manny (the less "grandmotherly" name that I made up as a toddler and she preferred) didn't mean for me to buy pork perfume.

These days, I think that it means you are supposed to blog about it.

So I tried to think of why someone might want/need to wear the smell of smoked pork.

1. Current cologne not cutting it, need something more "porky."

2. Dog and I not getting along well lately. We seem to have grown apart... maybe this will do the trick.

3. The new Justin Bieber cologne “Someday” was sold out.

I read that the creators of Que, Brett Thompson and Heath Hall of Pork Barrel BBQ, describe it as a “bouquet of spices, smoke, meat, and sweet summer sweat.”

Then I realized. Maybe it's not for women to wear.

And it made more sense.

PS: I still reserve the right to invoke the "Manny rule" if (when) I find a fabulous pair of boots this fall.

PPS: This cries out for a Top Ten List, but I ran out of time. Little help?




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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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