We voted, and decided to have a "retro" supper tonight. I got a mess of
wings, and am going to slow grill them out on the grill, basting them
repeatedly with KC Masterpiece. I've not done that in years, since it's
such a mess cleaning up the grates. They're due for a good cleaning,
anyway, so what the heck. To keep it purely "retro," there won't be any
smoking beforehand or even Carolina-type sauce.
--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.

On Mar 3, 5:12 pm, Nonnymus wrote:

We voted, and decided to have a "retro" supper tonight. I got a mess of
wings, and am going to slow grill them out on the grill, basting them
repeatedly with KC Masterpiece. I've not done that in years, since it's
such a mess cleaning up the grates.

That is something I really hate about having the SO's family over.
They LOVE barbecue sauce, and they think if they are "gettin' all over
ya" they are having some good stuff. I am not used to it, I don't
like all the crap on the grill, and the taste isn't my style.

BUT, that's what they grew up with. Dad used to make his chicken (and
burgers!) that way, so that give them a "retro" trip down memory lane
as well.

For my trip down memory lane to remember my Dad's barbecue, I would
have to burn the meat to char, have half the chicken cooked, and half
burned, and the sausages hard enough to drive nails with in case of
emergency.

Mom's iced tea and banana pudding was always good, though!

Robert

Had the same thing back in the 60's, we would have these awsome pork
chops 1and half inches thick and Dad would always come home drunk and
burn the crap out of them till they were black and crispy on the
outside and dry as a bone, mmm mmm can just taste them now...

wrote:
Had the same thing back in the 60's, we would have these awsome pork
chops 1and half inches thick and Dad would always come home drunk and
burn the crap out of them till they were black and crispy on the
outside and dry as a bone, mmm mmm can just taste them now...

Have the same what? Please leave some of the text to which you are replying
so we know to what you are referring.
--
Dave
www.davebbq.com

Dave Bugg wrote:
wrote:
Had the same thing back in the 60's, we would have these awsome pork
chops 1and half inches thick and Dad would always come home drunk and
burn the crap out of them till they were black and crispy on the
outside and dry as a bone, mmm mmm can just taste them now...

Have the same what? Please leave some of the text to which you are replying
so we know to what you are referring.

The wings cooked on the grill with KC Masterpiece cooked in were darned
good, and sure brought back memories. I did a bunch, then bagged the
leftovers for breakfasts and to go with soup in the evening.

Cooking that way was sure standard fare in the 50's and 60, slowly
disappearing in the 70's in favor of dry rubbed meats with sauce on the
side or added before serving. Pork chops were another retro thing with
us. I'd get them about 1/2" thick (they're better thin) and cook them
fairly slowly with KC Masterpiece-type sauce so it carmelized. They'd
be about 3/4" thick when ready to serve. Grin

--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.

Nonnymus wrote:
Dave Bugg wrote:
wrote:
Had the same thing back in the 60's, we would have these awsome pork
chops 1and half inches thick and Dad would always come home drunk
and burn the crap out of them till they were black and crispy on the
outside and dry as a bone, mmm mmm can just taste them now...

Have the same what? Please leave some of the text to which you are
replying so we know to what you are referring.

The wings cooked on the grill with KC Masterpiece cooked in were
darned good, and sure brought back memories. I did a bunch, then
bagged the leftovers for breakfasts and to go with soup in the
evening.
Cooking that way was sure standard fare in the 50's and 60, slowly
disappearing in the 70's in favor of dry rubbed meats with sauce on
the side or added before serving. Pork chops were another retro
thing with us. I'd get them about 1/2" thick (they're better thin)
and cook them fairly slowly with KC Masterpiece-type sauce so it
carmelized. They'd be about 3/4" thick when ready to serve. Grin

I'd eat 'em any day of the week.

--
Dave
www.davebbq.com

Dave Bugg wrote:

The wings cooked on the grill with KC Masterpiece cooked in were
darned good, and sure brought back memories. I did a bunch, then
bagged the leftovers for breakfasts and to go with soup in the
evening.
Cooking that way was sure standard fare in the 50's and 60, slowly
disappearing in the 70's in favor of dry rubbed meats with sauce on
the side or added before serving. Pork chops were another retro
thing with us. I'd get them about 1/2" thick (they're better thin)
and cook them fairly slowly with KC Masterpiece-type sauce so it
carmelized. They'd be about 3/4" thick when ready to serve. Grin

I'd eat 'em any day of the week.


Yup, there's still a place in my heart for "retro" barbecuing.

This might get me kicked off this fine newsgroup and perhaps even have
my right to call myself a Missourian rescinded, but has anyone ever
barbecued a steak? It's not bad, to be honest.

Mrs. Nonny and I loved a barbecue rib joint in Fort Wayne, and would eat
there at least once a week. Their rib sauce (KC style) was very good,
as were their aged steaks. They'd smoke their ribs, then dunk them into
a pan of sauce just before serving them. One evening I'd had a couple
martinis and asked them to dunk their 16 oz. T-bone into the sauce. It
was a battle, and even involved the owner coming to the table to see if
I was a danger to myself and others. Finally, they did and served a
barbecue steak to me. It was very, very good. In fact, I shared a bite
with the owner and also the owner's brother, who was the cook.

To make a long story short, it later became a menu item and like the
ribs, the "barbecued steak" was one of the place's specialties.

FWIW, cooking the sauce into the meat, as I discussed above about
chicken and pork chops, doesn't work well with steak. Brushing it with
KC-style sauce just before removing from the grill seems best. I've
tried it with the Rudy's (less sweet) sauce, the mustardy sauces and the
vinegar based sauces, and it doesn't work. The best simple solution is
KC Masterpiece, Bullseye or a similar sauce.

We're having company coming in next week- a group of gals Mrs. Nonny and
I've known since the days BEFORE kindergarten. They're all the anorexic
types: "Oh dear, I couldn't possibly eat a single more leaf of
watercress," until they get here. By the time they leave, I bet I can
put 5# on each and every one of them. grin The first night is gonna
be pulled pork sandwiches with Marzetti slaw, kale and white beans and
banana pudding. I also laid in 6 racks of the prettiest baby backs you
ever saw and got a big bunch of scallops and shrimp to serve with
gazpacho another night. I think they'll be happy.

--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.