Real Southern Barbeque

Shucks.net ^ | 13 May 2003 | Brad Edmonds

[babaloo999]

But ribs ain't BBQ. BBQ is chopped, minced, or pulled pig meat, plain and simple.

As I said, to each his own.

If you like that stuff, you are obviously from Michigan or some other snow encrusted tundra and grew up eating salisbury steak.

Now you're just being silly. As I told people in NC when they said "you must not be from the South"--"No, I'm from Texas". FYI, I would much rather be in the South if I can't be in Texas, but I'll stick to real bbq, thanks.

[azhenfud]

My fravite ribs!

JACK DANIELS RIB GLAZE

1 C. Jack Daniel's Old No.7 Sour Mash Whiskey
1/2 C. dark brown sugar
1 C. Hunt's catsup
2 tsp. Worcestershire sauce
1/4 C. vinegar
1 T. fresh lemon juice
2 T. dark molasses
3 cloves garlic
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper

Baby back rib racks - 1 1/2 to 2 1/2 pounds each

Volume of glaze (about one pint) will cover approximately four rib racks of 1 1/2 to 2 1/2 pounds each.

Preheat oven to 400 degrees. Combine all ingredients, mix well. Set aside 1/4 cup of the mixture for later use. Place each rack on doubled foil large enough to completely wrap ribs. Brush ribs with a coat of glaze, wrap and seal foil. Cook 30 minutes at 400 degrees. Reduce heat to 300 degrees. Continue to cook an additional four hours for two racks, plus 30 minutes for each additional rack. Remove from oven and brush remaining glaze over ribs. Return to oven and continue to cook, open, for another 30 minutes.

Servings: 4-6

[azhenfud]

Dixie Chicks?

[babaloo999]

If it has vinegar, then I'll pass. I just do not like the sour taste of vinegar. I don't particularly like so-called 'hot wings' because they're usually smothered in tabasco sauce(vinegar). That's just me.
Actually, if you barbeque right, you don't need sauce. Sometimes it just ruins the flavor. I do agree that most barbecue sauce is just fancied up catsup, anyway. I like something a little spicy, but please, no vinegar.
I'll nod my head and agree with the quaint attitudes about local bbq customs, but please, please, please, no vinegar. Thanks in advance.

[Fawnn]

My wife has developed an allergy to tomato so I'm very interested in alternatives.

FYI: For years, I thought I, too, was allergic to tomatoes. Figured it was the acid. Then a couple of years ago I decided to take a chance and eat some of my sil's organic-grown ones. No nasty hives or yucko other allergic reactions whatsoever. Thought maybe that allergy was behind me so tried to eat some canned tomato products. Caused big problems! Decided to risk one more experiment and tried Muir Glen organic canned tomatoes. ... In my case, it appears to be problems with pesticide residue or something. I don't have allergy problems -- at least when it comes to tomatoes -- when I eat organically grown ones.

I have an (outdoor or George Foreman grill) recipe that I created for boneless, skinless chicken thighs that all my friends and family like (and request) that doesn't use any tomato. I don't like food very salty, so I use the marinade as a "dip" right before grilling for the chicken rather than marinate the chicken in it.

[Rebelbase]

Yeah, cole-slaw on a bbq sandwich is default in NC, unless you ask otherwise. Took me many years to accept it.

There is a "Carolina burger" down here, its a cheese burger with chili, slaw and onions.

[Lee'sGhost]

"God knows where your version came from"

Well, he should, he invented it -- in Eastern NC. Seriously, we were "settled" first, long before Texas. So, all other are Johnny come Latelies.

"And finally, this author is still an idiot."

No, just nuts.

[tcostell]

My wife also has reactions to latex (the dentist's gloves) potato, avacado, and a few others as well. It's a mild reaction, but enough to make her to want to avoid contact, but I'll let her know.

Thanks for the data.

[showme_the_Glory]

I spent my whole life living on the left coast and recently moved to central Texas. I can honestly say that BarBQ has taken on a whole new meaning. My eyes have been opened. All these years of eating ruined animal flesh. I love the jalapeno sausage, the brisket, the barbacoa, and even the chicken. Good seafood is a little hard to find but, oh well, I'll survive.

[Fawnn]

For me, molds seem to cause the problems when it comes to potatoes. I've found that I can eat 'em IF I french fry them. (Wonderful excuse for fries!) I have a Fry Baby and use (regular, not extra virgin) olive oil. Peel the potatoes, taking the peels off in such big chunks that I'd feel guilty if I didn't know I was doing so to avoid a migraine, slice 'em thin for potato chips or chunk 'em into fries, blot with a paper towel (none of that dip in water or pre-fry or extra steps stuff for me!), and fry 'em. Using the proper temp. and the olive oil, the fries absorb very little oil. Best seasoned with sea salt.

I can also eat baked potatoes. If want mashed potatoes, I wrap the potatoes in foil (to keep 'em moist) and bake for at least an hour, then scrape out the insides. Ditto for potato salad. Or just to eat like a baked tator w/butter and sour cream. I just can't eat the skin. (Fake-baking 'em by zapping the potatoes in the microwave doesn't work.)

I just got some Cascadian Farms frozen organic hash browns, but I haven't tried 'em yet. I'd love to try some of the fancy kinds of potatoes available from places like Wood Prairie Farms but many are so small there wouldn't be anything left if the only way I can eat 'em is to take away the skin and some of the flesh underneath it. But, I digress....

I return you to your regularly scheduled BBQ debate....

[okie01]

"Looking for good BBQ in TX? Try Clarks in Tioga (birthplace of Gene Autry). They're in Texas Monthly's top 10."

Haven't been there myself, but my daughter and son-in-law gave the place an "A". And, from experience, the links at Black's in Lockhart rate "best of breed".

[stainlessbanner]

Thanks for the recipe. It's gonna be a fun BBQ weekend!

[azhenfud]

You're welcome. I'm cooking the recipe up again this Saturday, myself.

As you know, the secret to good, tender barbecue ribs is time - and plenty of it. (I wouldn't use the term "liberal", just because.)

I usually prepare the sauce the night before and start cooking for an EVENING meal just before twelve o'clock, finishing around six.

These ribs cook up fork-tender and fall off the bone, leaving the bone to "age" completely "white". I cooked them up for a friend and his wife, and my friend said the bones looked as if they had been bleached in the desert. That was the first time I'd ever thought of it that way, but it's true.

My friend also shared with me a recipe of mashed potatoes where one uses sour cream instead of milk. With the ribs and those potatos, you could do yourself some serious hurt. LOL!

Happy eating!
Az

[jimt]

I lived in Washington for 31 years, and never knew a chinook salmon was a king salmon.

I always preferred kings and silvers for barbeque. Butter, garlic, a little lemon, and lots of alder smoke make for an outstanding meal.

The heretics here in Texas smear their salmon with all kinds of goo. I've seen 'em smothered in dill, coated with some honey-fruit garbage, covered in barbeque sauce... Of course on the other hand, almost always it's atlantic salmon, so they're probably just trying to give it some flavor.

It's depressing. And as bad as cooking brisket by boiling it in catsup.

[stainlessbanner]

(I wouldn't use the term "liberal", just because.)

LOL! Enjoy your ribs and those dee-licious taters. They sure sound good.

[jimt]

Do you/ have you ever had smoked/Bar-B-Q Moose ribs?

No sir, only venison, where my buddy made 1" deep cuts in the haunch which he stuffed with bacon and garlic cloves.

A friend of my wife's here in Houston made the most fantastic beef ribs I'd ever eaten. I got her to agree to swap my chili recipe for instructions on how to do the ribs.

You won't believe it. I didn't until I witnessed the cooking.

Take regular beef ribs. Cover them with a goodly amount of Lawry's seasoning salt. Puncture vigorously with a knife or fork to work the Lawry's in. Put 'em in a ziploc with a moderate amount of a mild italian salad dressing. Slow cook over a very smoky fire (she uses pecan, and a 55 gallon drum pit).

Lawry's seasoning salt and italian dressing !!! I normally NEVER eat ribs, but I definitely scarf these down and beg for more.

This will no doubt be utter heresy on this thread.

[Extremist]

Anyone who can should check out the current issue (May 2003) of Texas Monthly. It leaves little doubt that Texas is, indeed, the Barbeque Capitol of the World.

P.S. Pulled pork with vinegary sauce is know down here as "Yankeeque".