Years back, I actually started a Usenet group called Triangle.BBQ I wrote
the charter and got it run through the Usenet arbitrators over in Durham NC
at Duke. It was approved and is still carried on many servers. It's also
totally devoid of posts.

The concept behind it was to make it a "fusion" type of newsgroup where all
versions of barbecue would be welcome discussions- such as low and slow,
smoke, charcoal, coals, grilling etc. Essentially, it was about like this
newsgroup, only it never got off and running. Here's the original charter
that was approved by Usenet. Here in Nevada, Cox cable still carries it,
but there's no activity. Feel free to jump in over there if it gets messy
here. <grin>

--
Nonny


CHARTER
triangle.bbq (unmoderated)

August 19, 1998

STATEMENT OF PURPOSE

The discussion of Barbecue, or BBQ, is a very serious subject in many
regions of our country. In the Triangle area of North Carolina, the subject
becomes even more intensely debated, since the Triangle bridges three,
competing, schools of BBQ philosophy.

The good folks from the Eastern part of North Carolina believe that the only
sauce worthy of the name BBQ is a blend of vinegar and crushed red peppers,
usually mixed with the drippings from a pork shoulder or whole hog, as it is
slowly cooked over hardwood coals. This sauce is applied to the pork once it
has been pulled from the bone with a fork and chopped. Some advocates of
the Eastern style also may rightfully include chicken as a suitable meat for
their sauce.

This is in sharp contrast to the good folks from the Western part of our
state, who follow the Texas, or Western, school of BBQ philosophy. This
school contends that a sweet, tomato-based mixture can be applied to beef,
pork, ribs or chicken, and still be called BBQ..

Yet a third method of seasoning meat for BBQ comes from the Tennessee
region, where dry spices are rubbed onto smoked meat during cooking or just
prior to serving. The meat is usually pork ribs, and may be later seasoned
with tomato-based sauce by the diner. There is no definitive answers to,
"Which is best?" but it is the source of heated discussion and continuing
debate in our region

Since the Triangle area of North Carolina is at the center for this debate
over the nature of BBQ, this newsgroup shall be named TRIANGLE.BBQ in
recognition of the central role played by the region for all types.

The purpose of this newsgroup, will be to provide a forum for a continuing
discussion and debate of all things pertaining to BBQ. Many other cultures
have similar recipes for what we loosely term BBQ here in our region.
Therefore, participants from all over the world are invited to offer their
comments, suggestions, techniques and recipes. The group shall not be
limited to just participants from North Carolina.

USAGE GUIDELINES
The group shall not be moderated, but discussion shall be limited primarily
to:

Meats suitable for BBQ
Types of sauces for BBQ
Recipes and techniques for cooking meats
Recipes for BBQ sauce
Recipes for BBQ dry rubs
Brands and types of grills, including charcoal and gas
Flavorings added by various woods
Suitable degrees of "heat"
Names and locations of good BBQ restaurants (no advertising, though)
General discussion about BBQ caterers
Locations and dates of public BBQ cookouts and festivals
Appropriate accompaniments and recipes for BBQ side dishes, including
Banana pudding
Bean dishes
Slaw
Potato Salad
Sweet Tea (called simply "tea" in Southern regions)
Hushpuppies (AKA Fritters) and Corn Dodgers
Brunswick Stew, including recipes
Suitable appetizers
Brands of Beer best suited to particular BBQ dishes
Tales of great BBQ cookouts, pig pickings and parties
Jokes that have a BBQ or outdoor cooking theme

Users of the newsgroup are strongly urged to keep messages of a
confrontational, racial, political or commercial nature to a minimum. Since
BBQ is associated with good spirits and friendly debate, good-natured
bantering about regions of the country, techniques, sauces and meats are
both expected and encouraged.

FTP / WEB SITE:

http://www.trianglebbq.com (following InterNIC activation)
ftp.trianglebbq.com (following InterNIC activation

The FTP and Web sites shall be maintained for related BBQ files, including
recipes, techniques, reviews of gas or charcoal cookers and FAQ's about BBQ.

--------------, Raleigh NC

Here's to the land of the Longleaf Pine,
The Summerland, where the sun doth shine.
Where the weak grow strong, and the strong grow great,
Here's to Downhome, the Old North State.
CHARTER