First let me get this out of the way....I've got a 1998 first printing of The Barbecue Bible. It is dog eared and one place, page 154 will open all by itself. Elizabeth Karmel's North Carolina-Style Pulled Pork is the project on that page. My copy has pencil marks all over the rub section where I have converted the ingredients to mass in SI units. The rub is basic as it was when you wrote it, but on the next page, Vinegar Sauce has been the basis for my sauce. I have been tweeking and refining it for years and have finally settled down to what I call my sauce. I can make it in minutes and folks all over cannot get enough. The key bit of insight you conveyed was the concept of piquant. It was the taste that was key to the success of this sauce.
But I digress,
I was in Boston last year and I happened upon this restaurant by chance. The name stuck out for me as a native Virginian as we have Humgry Mother State Park here in Virginia. I have camped there many times. I did not have a reservation and found out the usually book a month in advance, but I conned my in when I shared a lot of information about the county there the chef grew up.
I ordered the chicken breast that was coated with a bonded breading with fresh herbs and greens. He had made a sauce to cover the chicken out of Red Eye Gravy made with Virginia country cured ham mixed with mashed potatoes. It was a taste I knew quite well from my childhood., but I had never had it over fried chicken. Pure genius.
Finally the question: Was this place there when you were reviewing restaurants in Boston? If so do you remember you're review, and could you share it with us.