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Dish of the Month: Pulled-Pork Nachos at Big Woods

Call it The Greatest Spectacle in Grazing: digging into a plate of pulled-pork nachos at Brown County transplant Big Woods, which opened this spring in Speedway. Smoky bits of slow-cooked pork shoulder peek out from under a blanket of cheddar drizzled with sweet, tangy barbecue sauce and an earthy peppercorn ranch dressing. With fresh garnishes such as sweet corn, red onion, and black beans, these nachos leave typical heavy bar fodder in the dust. 1002 W. Main St., Speedway, 317-757-3250, quaffon.com/big-woods-speedway

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.
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