One thing - I am not a proponent of fall-apart tender
just about anything, and of places such as Tony Roma's
that actually try for that texture, I'm not a fan at all,
nor of sweet BBQ sauces. But any pork in a storm.
I'll take mine not sweet, thank you. Eastern NC style sauce is my
favorite, if it has to have any sauce.
For me the flavor profile of the rub and the amount
of smoke on the meat are the most important factors.
Oh, yeah, the moistness and fattiness of the meat.
Also, the quality of the sauce (more than its style) and
my frame of mind at the moment are modestly relevant.
We've driven thru TX enough times and seen signs for Tony Lama boots that I had no trouble remembering that. Tony Romo, OTOH, I know he's
a > quarterback for the Dallas Cowboys, but beyond that, don't know anything > about him.
Well, that's two more things you know about that
I don't.
But now you know a bit more than you did a couple of weeks ago. (G)
Yep, but a week from now that will likely not
be true any more.
We all have our moments...........
Which moments are that ... ?
The ones I've forgotten. (G)
Me three.
Agreed.
Which is a relatively high form of trust.
Very much so.
It's a small town, and there's relatively little serious
crime despite its less than pristine reputation. I mean,
throwing firecrackers on Cinco de Mayo hardly counts.
And they fold up the sidewalks at 5 pm?
Put it this way - the best bar in town closes around 6:30.
There are others, but they're not as good and perhaps a
bit rougher. H'm, maybe the town's reputation is more
deserved than I'd thought.
Blue Ridge Smokies Sauce
Just looking at the list of ingredients, I can see that it's too
sweet > for me. Ketchup, brown sugar and molasses--enough to make my teeth itch!
I kind of agree, but upping the vinegar just a bit
might well make the recipe quite a bit sexier. Consider
the model for it. Consider also that the ratio of sweet
to nonsweet is not all that bad, despite the number
of sweet ingredients.
Yes, but I don't like sweet bbq sauce.
I don't usually, but generalizations are dangerous.
+
Just have to see when the time comes, how the spirit moves.
The best-laid plans of mice and men get shelved.
Entirely possible, and nobody will miss it.
Miss what?
One of these small towns--blink and you miss it out in the middle of nowhere? Lots of them in TX. (G)
Kind of, but it has two barbecue icons - the
aforementioned Vencil Mares and Wayne Mueller (grandson
of Louie Mueller). I was getting hungry and looked it
up - one can get there from Austin with one train at 9:30
daily with a return train at 5:30 in the evening, so it might
be possible for me to hit both barbecue places in one day.
Got the tickets for the trip yet?
Nope. Due to another diddle with my accounts, my
credit card has gone back into interest-charging mode,
and I don't want to buy anything until that's fixed.
No, not usually. Wegman's is having the grand opening of their
Raleigh > store on the Sunday of the picnic.
That might be fun, but I think most of the rest of us
have seen Wegmans before.
I'll wait till the WF one opens up, go to the grand opening there. (G)
Don't hold your breath until that happens, either.
It was a coconut recipe that I thought would do well
made with young coconut, which I hypothesize you
could tolerate, because it's not stringy sawdusty
choke-inducing fiber.
It's a smell thing too.
We'll see if we can change your opinion at all.
Don't bank on it, remember the marischino cherries last year? I couldn't
take even the natural ones Nancy brought.
What about after the nuclear holocaust, when all that's
left are the cockroaches and maraschino cherries?
That's mostly a Halloween or advanced children's
party recipe. I forget the particular relevance.
We were thinking of doing it for the group of teens our kids were
part > of.
Wonder how that would have gone over.
Probably after a couple of "eeeeeeeeeeeeeeee,uuuuuuuuuuuu, grosses", it
would have been a hit.
You know more robust kids than I do.
Original Louie Mueller Sauce Recipe
2 Tb salt or tt
M's note - this looks like a lot of pepper, but
when I tasted it, I found the sauce exceedingly
but not too peppery.
Looks a bit too much on the salty side too.
I found the barbecue peppery and a little salty on
its own, without a need for any sauce, which tasted
a bit peppery and salty itself. But note the tt part.
Also the amount of sauce that that's for.
Classic Barbecue Sauce, by Aaron Franklin
categories: celebrity, sauce, Texas
yield: 3 c
1 3/4 c ketchup
5 oz water
2 1/2 oz cider vinegar
2 1/2 oz white vinegar
1/4 Tb plus 1 1/2 ts brown sugar
- all the recipes say this: it's got to be
- wrong; do the math
2 1/2 Tb Worcestershire sauce
1 Tb chile powder
1 Tb ground cumin
1 1/2 ts kosher salt
1 1/2 ts coarse black pepper
Combine all of the ingredients in a saucepan and
warm gently over medium heat, stirring occasionally.
Once you have done that, remove from the heat and
let cool. Transfer to a jar, bottle, squeeze
bottle, or however you want to store it. Store
in the refrigerator for up to 1 month.
attributed to Franklin Barbecue
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