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Age-old debate over N.C. barbecue fired up
AP Wire ^ | May 29, 2005 | AP Wire

Posted on 05/29/2005 11:47:02 AM PDT by varina davis

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To: pepperhead

Your sauce sounds good. I may try it... as soon as it stops raining and warms up up here. We had warmer days in April than it is right now.


101 posted on 05/29/2005 4:11:32 PM PDT by brooklin
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To: mylife

I like it all!!
I love ribs that are falling off the bone...
Yum!
Ms.B


102 posted on 05/29/2005 4:11:49 PM PDT by MS.BEHAVIN (If it is not right, do not do it; if it is not true, do not say it. Marcus Aurelius)
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To: SandRat

Dang!
Well, I thought you might enjoy reading this thread!
Some good stuff posted here!
;0)
Ms.B


103 posted on 05/29/2005 4:13:25 PM PDT by MS.BEHAVIN (If it is not right, do not do it; if it is not true, do not say it. Marcus Aurelius)
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To: FreedomCalls

Sorry, diabetes.
Anyway, sugar kills any thirst quenching properties, at
least for me.

If you come to Atlanta, try Harold's it's out by the
federal prison.
Still toast their bread over coals from the pit.


104 posted on 05/29/2005 4:14:22 PM PDT by tet68 ( " We would not die in that man's company, that fears his fellowship to die with us...." Henry V.)
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To: MS.BEHAVIN

Oh that I will just disappointed here at the rain. Guess I'll have to break our the George Forman Grill and grill sumtin dat way.


105 posted on 05/29/2005 4:15:20 PM PDT by SandRat (Duty, Honor, Country. What else needs to be said?)
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To: SandRat

I'm sorry about the rain..
It rained up here almost 3 weeks straight..
Is it just a passin' through storm, or a real soaker?
Ms.B


106 posted on 05/29/2005 4:17:42 PM PDT by MS.BEHAVIN (If it is not right, do not do it; if it is not true, do not say it. Marcus Aurelius)
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To: varina davis; Constitution Day; Rebelbase
It's all good but Eastern is definitely superior.

CD, how come you didn't ping me on this?

Rebelbase, you got that right.

'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)

LonePalm, le Républicain du verre cassé (The Broken Glass Republican)

107 posted on 05/29/2005 4:18:09 PM PDT by LonePalm (Commander and Chef)
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To: brooklin
Your sauce sounds good. I may try it...

Don't get carried away and put too much on, it doesn't take much.

108 posted on 05/29/2005 4:18:16 PM PDT by pepperhead (Kennedy's float, Mary Jo's don't!)
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To: MS.BEHAVIN

L0L Get on down here! We cooked so much skirtsteak in a vietnanese marinate last night that I was invited to help reduce the leftovers again tonight L0L

Tomato based marinates tend to have to much sugar in them and can easily burn.

While I like tomatoe based it isnt my first choice.
But I make it for folks who prefer it. I start with a dry rub. Then add the tomato based sauce AFTER Cooking

Again: "Its all good"!


109 posted on 05/29/2005 4:20:30 PM PDT by mylife (The roar of the masses could be farts)
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To: mylife

LOL
I sure wish I could get down there!
It sounds like a blast!
I'm very HONGRY now!
;0)
Ms,B


110 posted on 05/29/2005 4:21:47 PM PDT by MS.BEHAVIN (If it is not right, do not do it; if it is not true, do not say it. Marcus Aurelius)
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To: MS.BEHAVIN

Im getting a bit Peckish myself L0L

All hungry like! :)


111 posted on 05/29/2005 4:24:06 PM PDT by mylife (The roar of the masses could be farts)
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To: Final Authority

Can't believe y'all get Carolin Treet in NH! That's a WOW


112 posted on 05/29/2005 4:35:00 PM PDT by ncpatriot
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To: MS.BEHAVIN

It's one of those, start to make you stop - then stop to make you start and repeat the sequence storms. It's rained everyday for the past week. Fri was a real all night soaker and so was last night. It's behaving like it can't make up its mind right now.


113 posted on 05/29/2005 4:36:37 PM PDT by SandRat (Duty, Honor, Country. What else needs to be said?)
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To: brooklin

L0L Beef holds up well to Pecan smoke, but NEVER use pecan on chicken or fish L0L It can be too much of a good thing as you say


114 posted on 05/29/2005 4:39:36 PM PDT by mylife (The roar of the masses could be farts)
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To: MplsSteve

I was in North Augusta, SC in April, and ate at a Bobby's Best Barbeque Buffet somewhere near there. Being a CA boy raised on Love's and Chris and Pitts, I was a bit shaken by the yellowy-orange barbeque sauce on the pulled pork.

It was a vinegar base, and tasted very strange. The whole meal was weird. A guy in his nineties was playing an old Hammond organ in the corner, and it sounded like he just started taking lessons. I expected Rod Serling to come walking in to the place and tell me I was never returning home again. But I got to see the Masters, so it was worth it.


115 posted on 05/29/2005 4:41:31 PM PDT by hoppity
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To: Fawnn

Hey Fawnn! you ever do BBq Ham sandwiches up there?

My Moms were awsome L0L


116 posted on 05/29/2005 4:41:39 PM PDT by mylife (The roar of the masses could be farts)
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To: Brytani

That sounds like a party right there


117 posted on 05/29/2005 4:42:33 PM PDT by mylife (The roar of the masses could be farts)
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To: mylife; All

Here's a recipe from Uncle Billy's Downeast Barbeque..

Uncle Billy's BBQ Sauce

21/2 quarts water
12 ounce can Moxie soda
1/4 cup Hungarian Hot Paprika
1/4 cup granulated onion powder
1/8 cup ground oregano leaf
2 Tablespoons ground cumin
1 ounce bittersweet chocolate bits
3 teaspoons black pepper
3 teaspoons granulated garlic powder
1 Tablespoon crushed red peppers flakes
2 Tablespoons salt
2 teaspoons ground anise
2 Tablespoons cayenne pepper
1 Tablespoon ground coriander
1/2 teaspoon ground celery seed
1/2 teaspoon nutmeg
2 dashes allspice
dash of dry ginger
small can frozen orange juice concentrate
2 6 ounce cans tomato paste
5 cups cider vinegar
1/3 cup Barbados molasses
2 Tablespoons soy suave
1 Tablespoon Worcestershire sauce
1/4 cup vegatable oil
1/4 cup red wine (cheap)
1/4 cup black coffee (old)
2 Tablespoons prepared horseradish

In a small bowl, combone all the dry spices with one pint of the water and the can of Moxie to make a paste.
Use a whisk..
In large pot, bring two quarts of water to a boil, then whisk in the paste.
Add rest of the ingredients stirring continuously until it boils again.
Reduce heat immediately and let simmer for 15 minutes, remove from burner and let cool.
This recipe makes a gallon and a half of sauce.
*****This is an EATING sauce, not a cooking sauce..
Set on the table to accompany your meats!
Enjoy!
Ms.B


118 posted on 05/29/2005 4:44:51 PM PDT by MS.BEHAVIN (If it is not right, do not do it; if it is not true, do not say it. Marcus Aurelius)
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To: varina davis

Is this for real? Is this truly, even of the most minor importance to anyone?


119 posted on 05/29/2005 4:45:03 PM PDT by Melas
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To: Ditter
sounds like what my father calls the "cornell recipe"...don't know why its called that....

but it has oil and vinegar and spices in it and its fabulous on chicken......

120 posted on 05/29/2005 4:46:54 PM PDT by cherry
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