Posted on 09/27/2011 5:54:32 PM PDT by PJ-Comix
Reporting from Greenville, S.C. — Rick Perry is learning all kinds of ways that words can come back to haunt a guy.
There’s his famous “Ponzi scheme” remark about Social Security from his book “Fed Up!,” which former Massachusetts Gov. Mitt Romney has used to bludgeon the Texas governor in their last couple of debates.
And now Perry’s in hot water in North Carolina for a remark he made all the way back in 1992, when he was Texas agriculture commissioner and Houston was hosting the Republican National Convention.
(Excerpt) Read more at latimes.com ...
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Sounds like a party...
The same thing happened here in Florida. The original and still a lot of their dna exists are hogs which DeSoto brought with him. Then we had a lot of farm animals run loose before Florida had a stock law. Back then you had your own notch registered. My Father had his own.
Then on the Eglin AFB reservation they brought in large numbers of those Russian and German boars and released them. What we have now is just a mishmash.
Sshhhh, it’s the LA Times. They don’t know they’re in the wrong state again, so just play along, lol.
Of course, the gig’ll be up if they try to gag down any of thay evil mustard mush they hsve the gall to call barbecue in South Carolina.
Talk about dredging the barrel. I bet he let gas in kindergarten too. Oh the Horror, oh the horror.You got it.
The only thing worse than Perry's debate performances is the "thinking" of his critics.
Man, are they FREAKING stupid.
I had wild boar’s ribs at the rodeo BBQ cookoff one year and those were some of the most delicious, succulent ribs I’ve ever had. I couldn’t stop eating them.
That’s actually a funny story.
Hm....maybe someone needs to bring some of those to the shoot. :) (not this non-cook LOL)
My hubby loves ribs, but I think he prefers beef over pork. He also loves hot links.
Now I’m hungry. LOL!
"The Renowned Mr. Brown" from the cookbook Smoke & Spice, smoked over pecan wood.....it doesn't get any better.
LOL I've had that stuff they call barbecue in South Carolina and yecchh. It was vinegary and awful.
I was at the '92 convention as a volunteer and there was way too much good Texas food there for me to even consider eating that Carolina stuff. I didn't even know there was any there.
Real BarBQ is frequently beef (preferably brisket) and smoked no less than 6 hrs at low heat and not tough.
IMHO, Po’man’s substitute for BarBQ is pork BarBQ and can also be well smoked, and a nice meal enjoyed.
I find venison to be very tough, but seems to work well on shishkabobs with curried rice, tomatoes and mushrooms over a grill.
California BarBQ is what Texan’s call a very hot grill, (too hot) leaving meat too tough to qualify in any category of Pit BarBQ.
Chicago styled/KC BarBQ tends to be blackened meat, raw on the inside, searing in the juices, but inadequate smoke ring depth to qualify as good pit BarBQ.(Yankee BarBQ)
WOW, the desperation to attack Perry is now an hourly comedy.
Red squirrel stew is mighty tasty, and you get rid of the little rats at the same time.
Must’ve been at tbe Piggie Park restaurant in Columbia. German influence, the mushiness and the mustard. North Carolina’s is a combination of English and native influences.
I don't know where you can buy those, but they sure were good. The team that served them was a hunting team, so I'm pretty sure they''d killed and butchered those boars.
I haven't seen them anywhere since.
I love hot links, too and now I'm hungry as well. :-)
Love the deer links that Gunner brought to one of the shoots! Yum!
At first, I assumed you were being sarcastic, but now I think you were actually serious.
Yes, let's reject a candidate because 20 years ago he didn't like some barbeque they served at a convention. That's what I'm looking for in a President.
Nice little non sequitur.
The Bar-B-Cue is sure different in all the states, except for CA. I don’t think those folks know what it is. They do have something called Santa Maria style bar-b-cue. That is marinated tri-tips cooked on an outdoor grill. It is served with pinqinto beans. Yum Yum. Not bar-b-cue as what is in the Carolina states. I don’t like that either. I like TX, and I am especially fond of the St. Louis and Kansas City style bar-b-cue. A lot of it is the sauce.
Salt Lick!!
Try Country Tavern, between Kilgore and Tyler, ribs to die for.
Perry was right about that ‘stink bbq’ in NC. Sure needs some BarBeQue SAUCE. Vinegar is for pickles and salad and ........
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