Shooting over BBQ kills 1, injures 1

The Clarion Ledger ^ | March 16, 2004 | By Lora Hines

[WKB]

PEARL MS

[sultan88]

...and why aren't there more Virginians speaking up on this Barbecue Thread???!!

[stand watie]

as i'm NOT a Virginian by either birth or adoption (i just live/work here), i can't speak for them!

my heart & SOON my body, will be back home in GOD'S COUNTRY = SA,TX!

free dixie,sw

[oyez]

beef barbeque

There is no such thing.

[Junior]

Some people are really serious about BBQ.

[oyez]

Stapleton was angry, Timothy Harper said, because "the barbecue was gone. He paid for it."

Yep, he had it comming.

[sultan88]

!!!

sultan (Virginia - home of the best barbecue north of North Carolina and Capital of the Confederacy!)

[handk]

Looks like the police are about to start grilling suspects.

Grilling is not barbecue.

[the_devils_advocate_666]

As they say... that must have been some BBQ to die for!

[JoeSixPack1]

When smoking meats and poultry for a mixed crowd (ie: young, old, male, female, dogs, cats and relatives), extreme care must be taken to avoid any and all conversation between tossing bones and swallowing said edibles (IOW do it right and nobody has time to talk). You are there to eat, SHUT UP AND EAT!

Secondary etiquette demands properly marked and located bone disposal containers to prevent bone tossing fights. Crunching bones and sucking marrow and juice is only allowed after all four-legged guests have had their share.

Final etiquette requires all meats to be completely devoured at the moment of grill closure. This will stiffle late arrivals from complaining about the proportional size of each plate.

Final etiquette was ignored in the above article.

[martin_fierro]

Your etiquette tips are starting to make sense to me.

May the Good Lord have mercy on my soul.

[tet68]

If they'd had a Big Green Egg, this family would be together
today!

In Atlanta, try Harrold's it's out by the Federal Pen,
Sliced, outside, real cornbread with cracklins, and it's served on whitebread toast, hand toasted over coals from
the pit. Good Stew too.

[WorkingClassFilth]

"Stapleton was angry, Timothy Harper said, because "the barbecue was gone. He paid for it."

Well damn right. If I pay for the pork, I sure as hell better get a taste. Bunch of drunken fools - think they can up and et a man's pork without a thought to who pays the bills?

Should'a dressed 'em out and trussed 'em on a spit.

[Ciexyz]

Damn, threads like this is why I LUV FR!

[humblegunner]

Obviously, fisticuffs have always been in order if someone ate all your barbeque, but rarely did anyone ever kill over it - at least not kinfolk, anyway...

It is considered a requisite to inheritance in my family.
We're Scots.

[Rebelbase]

"Next on "Cops" the Battle of the Brisket."

Speaking of.......

Being St. Patty's Day tommorrow, I took advantage of the corned beef brisked sale at the grocery and bought a 5lb'r for the smoker a couple of days ago.

I soaked it for 24 hrs. frequently changing the water to draw the salts out, then I boiled it for 3 hours and threw it in the smoker for 4 hours.

The damn thing still tasted like corned beef.

[Ciexyz]

'The damn thing still tasted like corned beef.' -- I suggest you drink plenty of green beer to mask the taste.

[CholeraJoe]

Corned Beef, once cured, can never be converted back to real brisket. Go to a Walmart Super Center, Sam's Club, or good local butcher and buy a whole fresh brisket (not cured.) Rub with spices and smoke for about 4 hours. Slice thin and serve with either KC Masterpiece BBQ sauce or make your own sauce.

Texas-Style Barbecue Sauce

This is my favourite barbecue sauce and good for any kind of meat.

Ingredients

½ c butter
1 onion, finely chopped
3 stalks celery, finely chopped
2 cloves garlic, minced
1 c tomato puree
½ c cider vinegar
½ c firmly packed dark brown sugar
1 can beef consomme (no water added)
¼ c Worcestershire sauce
2 bay leaves
2 tsp freshly ground black pepper
6 shakes cayenne pepper
1 tsp ground cumin
4 dried chilies, ground
1 tsp ground cloves
salt

Preparation

Melt butter in a large cast iron pan (not aluminum!) and gently sauté onion, celery and garlic until soft (about 10 minutes). Add remaining ingredients and simmer slowly for about 30 minutes, stirring frequently to prevent burning. Let the sauce rest at least 1 hour so that flavours meld. Store covered in fridge. Freezes well.

Adapted from a recipe for "Texas Sauce" in Barbecuing, Grilling & Smoking published by the California Culinary Academy in 1988

[LibKill]

The damn thing still tasted like corned beef.

I am the brother-in-law of an Irish woman, and all that that entails.

Many's the Saint Patrick's Day when I have wolfed down corned beef and cabbage with every appearance of gusto.

I should get an Oscar.

[Rebelbase]

Looks good!

[Rebelbase]

Looks good!