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Real Southern Barbeque
Shucks.net ^
| 13 May 2003
| Brad Edmonds
Posted on 05/13/2003 4:44:31 PM PDT by stainlessbanner
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Hungry?
To: *dixie_list; annyokie; SCDogPapa; thatdewd; canalabamian; Sparta; treesdream; sc-rms; Tax-chick; ...
BBQ Threads on FR are legendary - keep it up!
To: stainlessbanner
To: stainlessbanner
I make my own barbecue sauce, tomato base, add blackstrap molasses, vinegar, Tabasco, spices.
To: stainlessbanner
If it ain't pork it ain't barbecue and Memphis is the barbecue capitol of the world. That's why the barbecue championships are held yearly in the Bluff City.
5
posted on
05/13/2003 4:50:31 PM PDT
by
kellynla
("C" 1/5 1st Mar Div Viet Nam '69 & '70 Semper Fi)
To: stainlessbanner
Oh jeez. Another treatise on art by a housepainter. Leaves out any mention of "barbacoa" in his in depth treatise. Goes downhill from there.
6
posted on
05/13/2003 4:52:14 PM PDT
by
sam_paine
To: sam_paine
His French analysis was interesting - "barbe" meaning hair and "queue" meaning tail.
7
posted on
05/13/2003 4:54:18 PM PDT
by
PianoMan
(Liberate the Axis of Evil)
To: stainlessbanner
Yes, you made me hungry. We BBQ a lot here in California, but my transplant Texan hubby says there is nothing like Texas BBQ!
8
posted on
05/13/2003 4:54:33 PM PDT
by
ladyinred
To: stainlessbanner
9
posted on
05/13/2003 4:57:23 PM PDT
by
groanup
To: kellynla
If it ain't pork it ain't barbecue... BS, my man - pure BS. :)
And "ain't" ain't a word.
LVM
To: kellynla
"...Memphis is the barbecue capitol of the world."
I don't know if Mempho is the barbecue capitol of the world but the Rendezvous is the best food in the world.
11
posted on
05/13/2003 4:59:37 PM PDT
by
groanup
To: stainlessbanner
12
posted on
05/13/2003 5:00:21 PM PDT
by
lodwick
To: LasVegasMac
BS, my man - pure BS. :)
And "ain't" ain't a word.
I'll have you know that ain't most certainly is a word and that beef ain't barbecue.
13
posted on
05/13/2003 5:01:37 PM PDT
by
groanup
To: stainlessbanner
College Station BBQ joint......Isn't it the Dixie Chicken?? (No, seriously.)
To: sam_paine
Thanks for pointing out the omission.
One entry found for barbecue.
Main Entry:
2barbecueVariant(s):
also bar·be·queFunction:
nounEtymology: American Spanish
barbacoa framework for supporting meat over a fire, probably from Taino
Date: 1709
1 : a large animal (as a steer) roasted whole or split over an open fire or a fire in a pit;
also : smaller pieces of
barbecued meat
2 : a social gathering especially in the open air at which
barbecued food is eaten
3 : an often portable fireplace over which meat and fish are roasted
15
posted on
05/13/2003 5:03:16 PM PDT
by
wimpycat
('Nemo me impune lacessit')
To: ladyinred
Secret Sauce
Amount Measure Ingredient -- Preparation Method
1 cup sugar, brown -- Packed
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon pepper
1 1/2 tablespoons paprika
2 teaspoons cumin
1 1/2 tablespoons chili powder
1 1/2 cups tomato sauce
1 tablespoon hot pepper sauce
2 tablespoons worcestershire sauce
1/3 cup liquid smoke flavoring -- (Wrights)
3/4 cup corn syrup, dark
3/4 cup catsup
1 cup white vinegar
In saucepan stir together all dry ingredients first. Add all of the remaining ingredients to the pot and combine well. Bring to a boil, reduce heat to very low simmer and cook, stirring often till sugar dissolves. Remove from heat and cool, store covered in refrigerator.
Basic Rub
Amount Measure Ingredient -- Preparation Method
1 cup paprika
1/4 cup cumin
1/4 cup brown sugar
1/4 cup chili powder
1/4 cup garlic salt
1/4 cup black pepper
2 teaspoons cayenne pepper
1 teaspoon cloves
1 teaspoon dry mustard
Prepare the rub; Combine all the ingredients in a smale bowl. Store the mixture in an airtight container. There is no need to refigerate it. To use the rub, massage it into the meat throughly the night before you plan to grill it.
Good for pork, beef and chicken.
To: stainlessbanner
Eastern North Carolina (minced) with vinegar based sauce is the best by far, mustard base and other blends are tolerable to varying degrees with the exception of Texas so-called BBQ, which is made of cow meat and therefore impossible to be true BBQ.
17
posted on
05/13/2003 5:04:14 PM PDT
by
putupon
(he who writes on $#!+house walls, will roll...;-)
To: lodwick
A gentleman who used to shine shoes for everyone in Atlanta, "Dr. Shine", once instructed me how to cook ribs:
Slow heat for many hours. Stickem with a fork occasionally. Pour Coca Cola over 'em occasionally. Throw a couple of onions over them occasionally. Turn them occasionally. Put a little sauce on them occasionally.
18
posted on
05/13/2003 5:05:15 PM PDT
by
groanup
To: Judith Anne
Any good sauce recipes to share with Freepers? This thread is making me really, really hungry.
19
posted on
05/13/2003 5:05:41 PM PDT
by
July 4th
To: stainlessbanner
BBQ is pork with mustard based sauce and is found at
Shealy's BBQ in Leesville SC.
20
posted on
05/13/2003 5:06:38 PM PDT
by
aomagrat
(IYAOYAS)
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