Thank you, this sounds wonderful and one I will try ASAP.


"Bob Muncie" > wrote in message
...
> Nick Cramer wrote:
>> Desideria > wrote:
>>> On Sat, 18 Jul 2009 23:26:11 -0500, "Granby" > wrote:
>>>
>>>> I have no idea where I learned the difference but it was something that
>>>> stuck with me.
>>>>
>>>> My most embarrassing thing about BBQ was that most of the time I was
>>>> served with a sauce already on it. The first time they put the sauce
>>>> on
>>>> the side, I was astonished. I dumped the sauce on the meat and was
>>>> promptly chastised for doing so.
>>> I can picture it, yeah. Some bbqers are a bit...firm in their views.
>>
>> I generally just use a simple rub. The only exception I can think of is
>> my
>>
>> Beef Ribs, Bourbon-Glazed, Smoked
>>
>> Rub
>>
>> 1/3 cup black pepper, ground
>> 1/4 cup paprika
>> 2 tbs sugar
>> 1 tbs salt
>> 2 tbs chili powder
>> 2 tsp garlic powder
>> 2 tsp onion powder
>>
>> 9 lbs of thick, meaty, beef ribs (original recipe was for 3 racks of pork
>> spareribs, which I've also done).
>>
>> Bourbon Mop (Optional, but stronly advised)
>>
>> 3/4 cup Bourbon
>> 3/4 cup cider vinegar
>> 1/2 cup water
>>
>> 'Bour-BQ' Sauce
>>
>> 1/4 cup butter
>> 1/4 cup oil (preferably canola or corn)
>> 2 medium onions, minced
>> 3/4 cup Bourbon
>> 2/3 cup ketchup
>> 1/2 cup cider vinegar
>> 1/2 cup fresh orange juice
>> 1/2 cup pure Vermont maple syrup
>> 1/3 cup dark unsulphered molasses
>> 2 tbs Worcestershire sauce
>> 1/2 tsp black pepper, fresh ground
>> 1/2 tsp salt
>>
>> The night before, mix up the rub and apply 1/2 of it evenly over the
>> ribs.
>> Put them in a plastic bag in the 'fridge overnight.
>>
>> The next morning, take them out, pat them down with the remaining rub and
>> let them come to room temperature while you get the smoker up to 200 -
>> 220° F and mix up the mop, about 30 to 45 minutes. Put the mop on low
>> heat
>> to warm up.
>>
>> Put the ribs in the smoker. They're gonna cook around 4 hours. Turn and
>> mop
>> 'em after 1-1/2 and 3 hours. While they're smokin', prepare the 'Bour-BQ'
>> sauce in a large saucepan. Melt the butter with the oil over medium heat.
>> Add the onions and sauté 'til they begin to turn golden, maybe 5 minutes.
>> Add the remaining ingredients, reduce the heat to low and cook until the
>> mixtures thickens, about 40 minutes, stirring frequently.
>>
>> Brush the ribs with the sauce a couple of times in the last 45 minutes of
>> cooking. Return the remaining sauce to the stove and simmer 15 to 20
>> minutes 'til it's reduced by 1/3 and gooey and sticky.
>>
>> When the ribs are ready, a fork will easily enter the meat. Serve with
>> the
>> reduced sauce on the side.
>>
>> Accompaniments are Wilted salad with Glazed bacon and Bacon vinaigrette
>> dressing, Batter-fried mushrooms and SOURDOUGH CORN BREAD. All based on
>> recipes from “Smoke & Spice”, by Cheryl & Bill Jamison. There are no
>> leftovers. I spent most of my time frying mushrooms. °-)
>>
>
> Nick - Thanks for your post.
>
> I already knew you to be an upstanding BBQ'er. But it's not often you see
> so much input on a single post (salad, cornbread, etc., included)
>
> Just thought I'd mention that I copy/pasted into notepad, and saved as
> Serious Q TNT.txt
>
> Nice of you to give me a reason to do that.
>
> Thanks,
>
> Bob

I saw him 10 years after that happened and he was till not happy with me.
By that time, I didn't care. I never forgot the lesson learned and usually
never touch the sauce on the side.
"Nick Cramer" > wrote in message
...
> "Granby" > wrote:
>> Firm? FIRM, the man took my plate and gave me a hot dog. He said until I
>> learned how to eat it right, I wouldn't get any at his house. Needless
>> to say, I never went back. My husband did but I didn't. I didn't know
>> there was a rule about that.
>> "Desideria" > wrote in message
>> > On Sat, 18 Jul 2009 23:26:11 -0500, "Granby" > wrote:
>> >
>> >>I have no idea where I learned the difference but it was something that
>> >>stuck with me.
>> >>
>> >>My most embarrassing thing about BBQ was that most of the time I was
>> >>served with a sauce already on it. The first time they put the sauce
>> >>on the side, I was astonished. I dumped the sauce on the meat and was
>> >>promptly chastised for doing so.
>> >
>> > I can picture it, yeah. Some bbqers are a bit...firm in their views.
>
> I don't think it's a _rule_. I think that guy was just plain rude (and a
> jerk).
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

On Sun, 19 Jul 2009 02:06:40 -0500, "Granby" > wrote:

>I saw him 10 years after that happened and he was till not happy with me.
>By that time, I didn't care. I never forgot the lesson learned and usually
>never touch the sauce on the side.

That would be *his* problem, hon.

I can just imagine the weight of the grudges that guy carried, if he
held onto such a little one for so long!


Desideria

Desideria wrote:
> On Sun, 19 Jul 2009 02:06:40 -0500, "Granby" > wrote:
>
>> I saw him 10 years after that happened and he was till not happy with me.
>> By that time, I didn't care. I never forgot the lesson learned and usually
>> never touch the sauce on the side.
>
> That would be *his* problem, hon.
>
> I can just imagine the weight of the grudges that guy carried, if he
> held onto such a little one for so long!
>
>
> Desideria

Desideria - I originally caught the sentiment, but not the ten year
later thing as I'm watching a stupid movie. I really should have been
paying attention.

Granby - If that had happened to me, I would have dumped the entire side
dish of souce on my BBQ, and then ask for a re-fill. And then? I would
have eaten all the sides, (and maybe a bit more of them). Dumped the
refilled sauce on the uneaten BBQ, and than said thanks for a nice meal.

That tells you I am seriously stupid in some respects, but that also
tells you that respect is a serous point with me. He disrespected you
the first time around, and I would have returned the favor these ten
years later.

After getting home, I may have chastised myself for being stupid, but I
would have felt better.

Bob

I couldn't ask for a refill, he took my plate and gave me a hot dog! What
you all have said about tasting things first and such are things I am making
notes on and, if, when, I get good enough at doing this kind of food, I
intend to educate my friends. Sort of as you get served here is what you
need to know about BBQ. My friends won't be put off by this.


"Bob Muncie" > wrote in message
...
> Desideria wrote:
>> On Sun, 19 Jul 2009 02:06:40 -0500, "Granby" > wrote:
>>
>>> I saw him 10 years after that happened and he was till not happy with
>>> me. By that time, I didn't care. I never forgot the lesson learned and
>>> usually never touch the sauce on the side.
>>
>> That would be *his* problem, hon.
>>
>> I can just imagine the weight of the grudges that guy carried, if he
>> held onto such a little one for so long!
>>
>>
>> Desideria
>
> Desideria - I originally caught the sentiment, but not the ten year later
> thing as I'm watching a stupid movie. I really should have been paying
> attention.
>
> Granby - If that had happened to me, I would have dumped the entire side
> dish of souce on my BBQ, and then ask for a re-fill. And then? I would
> have eaten all the sides, (and maybe a bit more of them). Dumped the
> refilled sauce on the uneaten BBQ, and than said thanks for a nice meal.
>
> That tells you I am seriously stupid in some respects, but that also tells
> you that respect is a serous point with me. He disrespected you the first
> time around, and I would have returned the favor these ten years later.
>
> After getting home, I may have chastised myself for being stupid, but I
> would have felt better.
>
> Bob
>
>
>

Granby wrote:
> I couldn't ask for a refill, he took my plate and gave me a hot dog! What
> you all have said about tasting things first and such are things I am making
> notes on and, if, when, I get good enough at doing this kind of food, I
> intend to educate my friends. Sort of as you get served here is what you
> need to know about BBQ. My friends won't be put off by this.
>
>
> "Bob Muncie" > wrote in message
> ...
>> Desideria wrote:
>>> On Sun, 19 Jul 2009 02:06:40 -0500, "Granby" > wrote:
>>>
>>>> I saw him 10 years after that happened and he was till not happy with
>>>> me. By that time, I didn't care. I never forgot the lesson learned and
>>>> usually never touch the sauce on the side.
>>> That would be *his* problem, hon.
>>>
>>> I can just imagine the weight of the grudges that guy carried, if he
>>> held onto such a little one for so long!
>>>
>>>
>>> Desideria
>> Desideria - I originally caught the sentiment, but not the ten year later
>> thing as I'm watching a stupid movie. I really should have been paying
>> attention.
>>
>> Granby - If that had happened to me, I would have dumped the entire side
>> dish of souce on my BBQ, and then ask for a re-fill. And then? I would
>> have eaten all the sides, (and maybe a bit more of them). Dumped the
>> refilled sauce on the uneaten BBQ, and than said thanks for a nice meal.
>>
>> That tells you I am seriously stupid in some respects, but that also tells
>> you that respect is a serous point with me. He disrespected you the first
>> time around, and I would have returned the favor these ten years later.
>>
>> After getting home, I may have chastised myself for being stupid, but I
>> would have felt better.
>>
>> Bob
>>
>>
>>
>
>

Just a last quick thought on that Granby...

I would dump that "so called friend", the other is you have already
learned the other stuff you need as to as being a guest to someone
else's BBQ.

What you have also learned about is how to maybe consider what someone
else is doing, if you invite them you your BBQ, and how to maybe
consider responding.

What you won't get here is a 100% consensus on anything. But thinking
about your options, is as much important on your BBQ, as what you
actually do with those choices.

Good luck, and if you hear a bunch of contradictory stuff about what I
said, just be you,and work on your BBQ skills.

Bob

Have, because of my job, moved twice since this happened. Heard this man
died, always thought they had to bury him in an oversized casket because of
all the grudges he was carrying.

Shopping today for a list of spices I have made up from the different posts.
"Bob Muncie" > wrote in message
...
> Granby wrote:
>> I couldn't ask for a refill, he took my plate and gave me a hot dog!
>> What you all have said about tasting things first and such are things I
>> am making notes on and, if, when, I get good enough at doing this kind of
>> food, I intend to educate my friends. Sort of as you get served here is
>> what you need to know about BBQ. My friends won't be put off by this.
>>
>>
>> "Bob Muncie" > wrote in message
>> ...
>>> Desideria wrote:
>>>> On Sun, 19 Jul 2009 02:06:40 -0500, "Granby" > wrote:
>>>>
>>>>> I saw him 10 years after that happened and he was till not happy with
>>>>> me. By that time, I didn't care. I never forgot the lesson learned
>>>>> and usually never touch the sauce on the side.
>>>> That would be *his* problem, hon.
>>>>
>>>> I can just imagine the weight of the grudges that guy carried, if he
>>>> held onto such a little one for so long!
>>>>
>>>>
>>>> Desideria
>>> Desideria - I originally caught the sentiment, but not the ten year
>>> later thing as I'm watching a stupid movie. I really should have been
>>> paying attention.
>>>
>>> Granby - If that had happened to me, I would have dumped the entire side
>>> dish of souce on my BBQ, and then ask for a re-fill. And then? I would
>>> have eaten all the sides, (and maybe a bit more of them). Dumped the
>>> refilled sauce on the uneaten BBQ, and than said thanks for a nice meal.
>>>
>>> That tells you I am seriously stupid in some respects, but that also
>>> tells you that respect is a serous point with me. He disrespected you
>>> the first time around, and I would have returned the favor these ten
>>> years later.
>>>
>>> After getting home, I may have chastised myself for being stupid, but I
>>> would have felt better.
>>>
>>> Bob
>>>
>>>
>>>
>>
>>
>
> Just a last quick thought on that Granby...
>
> I would dump that "so called friend", the other is you have already
> learned the other stuff you need as to as being a guest to someone else's
> BBQ.
>
> What you have also learned about is how to maybe consider what someone
> else is doing, if you invite them you your BBQ, and how to maybe consider
> responding.
>
> What you won't get here is a 100% consensus on anything. But thinking
> about your options, is as much important on your BBQ, as what you actually
> do with those choices.
>
> Good luck, and if you hear a bunch of contradictory stuff about what I
> said, just be you,and work on your BBQ skills.
>
> Bob
>

On 18-Jul-2009, "Granby" > wrote:

> No, wouldn't even try to change them but, if you don't see well and are
> given a sandwich with a "hers is some of the BBQ you will ever eat and
> then,
> find out it is just grilled, is hard to recover without making a face.
> Grilled is good.
>

.. . .

> >

Great explanation Granby. I tend to tune out when folks start a
conversation about "barbecuing hamburgers". On a similar point,
my neighbors are absolutely anal about the need for sauce. They
literally drown their "grilled" products in whatever sauce they can
buy. (They don't barbecue anything)

--
Brick said that.

I do like sauce on ribs. Maybe that is because most of the places around
here that serve them, they are so dry that is the only way to half way enjoy
them.
"Brick" > wrote in message
ster.com...
>
> On 18-Jul-2009, "Granby" > wrote:
>
>> No, wouldn't even try to change them but, if you don't see well and are
>> given a sandwich with a "hers is some of the BBQ you will ever eat and
>> then,
>> find out it is just grilled, is hard to recover without making a face.
>> Grilled is good.
>>
>
> . . .
>
>> >
>
> Great explanation Granby. I tend to tune out when folks start a
> conversation about "barbecuing hamburgers". On a similar point,
> my neighbors are absolutely anal about the need for sauce. They
> literally drown their "grilled" products in whatever sauce they can
> buy. (They don't barbecue anything)
>
> --
> Brick said that.

On 19-Jul-2009, "Granby" > wrote:

> Firm? FIRM, the man took my plate and gave me a hot dog. He said until I
>
> learned how to eat it right, I wouldn't get any at his house. Needless
> to
> say, I never went back. My husband did but I didn't. I didn't know
> there
> was a rule about that.

.. . .

That person must have thought an awful lot about himself. What he did
was rude in the extreme. I likely wouldn't have gone back either. I don't
need that kind of friend.

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

On 19-Jul-2009, "Granby" > wrote:

> I couldn't ask for a refill, he took my plate and gave me a hot dog!
> What
> you all have said about tasting things first and such are things I am
> making
> notes on and, if, when, I get good enough at doing this kind of food, I
> intend to educate my friends. Sort of as you get served here is what you
>
> need to know about BBQ. My friends won't be put off by this.
>

.. . .

Yesterday, I prepared pulled pork sandwiches for myself and Nathalie.
The pork was cooked and put up in half inch slabs a couple of weeks
ago. I reheated a portion of the pork in the microwave to get it warm
but not particularly hot. (Microwave was invented by the devil) I made
fresh Carolina Cole Slaw to top the meat. I pulled the pork after
reheating and built the sandwiches. Sauce would only have detracted
from that smoked pork. My slaw still needs work, but I'll get there. It
wasn't bad slaw, just not quite Carolina quality. I used ordinary
hamburger buns, but I toasted them lightly before assembly. There are
some Kaiser rolls available around here that are pretty good for pork
sandwiches, but they only sell them in packages of eight or more and
they don't keep well even in the freezer. Pork rules. Sauce is for
covering up mistakes.

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

On 19-Jul-2009, "Granby" > wrote:

> Have, because of my job, moved twice since this happened. Heard this man
>
> died, always thought they had to bury him in an oversized casket because
> of
> all the grudges he was carrying.
>
> Shopping today for a list of spices I have made up from the different
> posts.

.. . .

Here's a couple of links for spice shopping;

penzeys.com, general spices and spice mixes
pendereys.com, general spices and spice mixes, a little cheaper then
penzeys
sweetfreedomfarm.com, pepper products, whole, flaked, ground, etc.
thesausagemaker.com, sausage making materials and equipment.

--
Brick's 2¢.

Granby wrote:
> I have no idea where I learned the difference but it was something that
> stuck with me.
>
> My most embarrassing thing about BBQ was that most of the time I was served
> with a sauce already on it. The first time they put the sauce on the side,
> I was astonished. I dumped the sauce on the meat and was promptly chastised
> for doing so.

Coming from New Jersey I thought Barbecue was a verb.
We were traveling in Virginia with another couple and we stopped at a
diner. The menu listed barbecue. We asked the waitress; "barbecued
what?" thinking hot dogs, burgers, chicken (what the heck did we know
about Q in 1968 being from NJ) she kept saying that it was just
barbecue. It finally dawned on us that in that part of the country there
was a food called "barbecue" and it was also a noun.

Since that time I have had BBQ in many different parts of the United
States and have learned that, though it is still a noun, it's never the
same everywhere. If there is any cuisine that is purely regional in this
country, it's Q.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Brick wrote:
> On 19-Jul-2009, "Granby" > wrote:
>
>> Firm? FIRM, the man took my plate and gave me a hot dog. He said until I
>>
>> learned how to eat it right, I wouldn't get any at his house. Needless
>> to
>> say, I never went back. My husband did but I didn't. I didn't know
>> there
>> was a rule about that.
>
> . . .
>
> That person must have thought an awful lot about himself. What he did
> was rude in the extreme. I likely wouldn't have gone back either. I don't
> need that kind of friend.
>
I'm with you. In my family, insulting a guest is a cardinal sin. I hate
it when guests pour salt all over the food I've lovingly and patiently
cooked before they even take a bite of it, but I've learned that it's
really their problem and not mine.

That fellow had a really big problem and a terrible lack of social skills.

If he dies before you, bring a covered dish of Q slathered in sauce to
the wake <vbg>

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 19 Jul 2009 04:34:25 -0400, Bob Muncie >
wrote:

>Desideria wrote:
>> On Sun, 19 Jul 2009 02:06:40 -0500, "Granby" > wrote:
>>
>>> I saw him 10 years after that happened and he was till not happy with me.
>>> By that time, I didn't care. I never forgot the lesson learned and usually
>>> never touch the sauce on the side.
>>
>> That would be *his* problem, hon.
>>
>> I can just imagine the weight of the grudges that guy carried, if he
>> held onto such a little one for so long!
>>
>>
>> Desideria
>
>Desideria - I originally caught the sentiment, but not the ten year
>later thing as I'm watching a stupid movie. I really should have been
>paying attention.
>
>Granby - If that had happened to me, I would have dumped the entire side
>dish of souce on my BBQ, and then ask for a re-fill. And then? I would
>have eaten all the sides, (and maybe a bit more of them). Dumped the
>refilled sauce on the uneaten BBQ, and than said thanks for a nice meal.
>
>That tells you I am seriously stupid in some respects, but that also
>tells you that respect is a serous point with me. He disrespected you
>the first time around, and I would have returned the favor these ten
>years later.
>
>After getting home, I may have chastised myself for being stupid, but I
>would have felt better.
>
>Bob
>
>

Ah, but she never had the chance (or had to deal with his attitude
over barbecue) as she never went back to his house (I think that's in
part of this 'series' somewhere).

I'm guessing that even on the street, the guy is still grumbling
because someone--10 years ago--dumped sauce on his 'q' without trying
it first.

Heck, you don't shun someone like that. You educate them! This crew
has taught me that, and I don't even 'q'!


Desideria

On Sun, 19 Jul 2009 11:00:06 -0500, Janet Wilder
> wrote:

>Brick wrote:
>> On 19-Jul-2009, "Granby" > wrote:
>>
>>> Firm? FIRM, the man took my plate and gave me a hot dog. He said until I
>>>
>>> learned how to eat it right, I wouldn't get any at his house. Needless
>>> to
>>> say, I never went back. My husband did but I didn't. I didn't know
>>> there
>>> was a rule about that.
>>
>> . . .
>>
>> That person must have thought an awful lot about himself. What he did
>> was rude in the extreme. I likely wouldn't have gone back either. I don't
>> need that kind of friend.
>>
>I'm with you. In my family, insulting a guest is a cardinal sin. I hate
>it when guests pour salt all over the food I've lovingly and patiently
>cooked before they even take a bite of it, but I've learned that it's
>really their problem and not mine.
>
>That fellow had a really big problem and a terrible lack of social skills.
>
>If he dies before you, bring a covered dish of Q slathered in sauce to
>the wake <vbg>


<g> the salt issue...you could hide the salt, and then ask them to
please start in before their food gets cold, as it may take you a
while to find it...

(just a slightly-evil thought)


Desideria

On Sun, 19 Jul 2009 09:35:42 -0500, "Granby" > wrote:

>I do like sauce on ribs. Maybe that is because most of the places around
>here that serve them, they are so dry that is the only way to half way enjoy
>them.

Wish my sweetie coulda sent you some of the ribs he took to a local
party. Yeah, they were gone *really* fast! ;-) And they were 'dry'
ribs with sauce on the side.


Desideria

Janet Wilder wrote:
> Brick wrote:
>> On 19-Jul-2009, "Granby" > wrote:
>>
>>> Firm? FIRM, the man took my plate and gave me a hot dog. He said
>>> until I
>>>
>>> learned how to eat it right, I wouldn't get any at his house. Needless
>>> to
>>> say, I never went back. My husband did but I didn't. I didn't know
>>> there
>>> was a rule about that.
>>
>> . . .
>>
>> That person must have thought an awful lot about himself. What he did
>> was rude in the extreme. I likely wouldn't have gone back either. I don't
>> need that kind of friend.
>>
> I'm with you. In my family, insulting a guest is a cardinal sin. I hate
> it when guests pour salt all over the food I've lovingly and patiently
> cooked before they even take a bite of it, but I've learned that it's
> really their problem and not mine.
>
> That fellow had a really big problem and a terrible lack of social skills.
>
> If he dies before you, bring a covered dish of Q slathered in sauce to
> the wake <vbg>
>

Thanks Janet - I'm not Granby, shes probably a lot nicer than I am. But
I still got a big grin from the BBQ to the wake. The sad thing, is he
likely didn't have many people wanting to celebrate his life, as apposed
to the number of people willing to celebrate his passing.

Thanks for the LOL.

Bob

"Ed Pawlowski" > wrote in message
...
>
> "Wallace" > wrote in message
>> Is there any region where many or most folks know the real
>> meaning of BBQ (or BBQing)? Most folks, books, TV shows,
>> magazines think BBQ is outdoor grilling.
>>
>
> Maybe North Carolina. That is where I learned what barbecue was
> some 25 years ago. Changed the way I cook outdoors.

When my son went to ECU, they had a pig picking to welcome the
incoming Freshmen, done in pig pits mid campus. IMHO, North
Carolina is probably the balance point for all main styles of Q-
eastern NC, Lexington, KC and Memphis dry. Nobody gets upset when
any of those styles is served- there's a respect and appreciation
for each, though there are obviously personal preferences, such as
my personally not enjoying Lexington style.

--
Nonny

Giving money and power to
liberals is like giving
whiskey and car keys
to teenage boys.

"Granby" > wrote in message
...
> I saw him 10 years after that happened and he was till not happy
> with me. By that time, I didn't care. I never forgot the lesson
> learned and usually never touch the sauce on the side.

That's a shame, Granby. The sauce is an important part of most
styles of barbecue. If there was a glitch, it might have been
automatically saucing the food before tasting it. The host was a
jerk. People eating at my home are served their ribs and butt
with no sauce on them, but it's present on the table, including
hot vinegar for the butt purists in the family. <grin>

Nonny

Giving money and power to
liberals is like giving
whiskey and car keys
to teenage boys.

I broke my husband of salting things first. We had been married about 20
years and it hissed me off everytime he salted potatoes or such. One day, I
specifically said, try the fried potatoes before you salt. Well, I had made
them practically brine. He salted anyway. Yes, rather than admit I was
right, he ate them. His wheelchair got a lot of mileage that day going to
the sink for water. Until he died 11 years later, he NEVER salted first
again.


"Desideria" > wrote in message
...
> On Sun, 19 Jul 2009 11:00:06 -0500, Janet Wilder
> > wrote:
>
>>Brick wrote:
>>> On 19-Jul-2009, "Granby" > wrote:
>>>
>>>> Firm? FIRM, the man took my plate and gave me a hot dog. He said until
>>>> I
>>>>
>>>> learned how to eat it right, I wouldn't get any at his house. Needless
>>>> to
>>>> say, I never went back. My husband did but I didn't. I didn't know
>>>> there
>>>> was a rule about that.
>>>
>>> . . .
>>>
>>> That person must have thought an awful lot about himself. What he did
>>> was rude in the extreme. I likely wouldn't have gone back either. I
>>> don't
>>> need that kind of friend.
>>>
>>I'm with you. In my family, insulting a guest is a cardinal sin. I hate
>>it when guests pour salt all over the food I've lovingly and patiently
>>cooked before they even take a bite of it, but I've learned that it's
>>really their problem and not mine.
>>
>>That fellow had a really big problem and a terrible lack of social skills.
>>
>>If he dies before you, bring a covered dish of Q slathered in sauce to
>>the wake <vbg>
>
>
> <g> the salt issue...you could hide the salt, and then ask them to
> please start in before their food gets cold, as it may take you a
> while to find it...
>
> (just a slightly-evil thought)
>
>
> Desideria

Desideria > wrote:
> On Sun, 19 Jul 2009 02:06:40 -0500, "Granby" > wrote:
>
> >I saw him 10 years after that happened and he was till not happy with
> >me. By that time, I didn't care. I never forgot the lesson learned and
> >usually never touch the sauce on the side.
>
> That would be *his* problem, hon.
>
> I can just imagine the weight of the grudges that guy carried, if he
> held onto such a little one for so long!

That's really sad, isn't it. Carrying around negative feelings eats you up
inside.

Granby, try a little of the sauce. Some guys put a lot of effort into it
and you might be pleasantly surprised.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Desideria > wrote:
> [ . . . ]
> I'm guessing that even on the street, the guy is still grumbling
> because someone--10 years ago--dumped sauce on his 'q' without trying
> it first.
>
> Heck, you don't shun someone like that. You educate them! This crew
> has taught me that, and I don't even 'q'!

Hey, Des. How do you like your Lodge grill (hibachi)? Jun loves hers.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Granby" > wrote:
> I broke my husband of salting things first. We had been married about 20
> years and it hissed me off everytime he salted potatoes or such. One
> day, I specifically said, try the fried potatoes before you salt. Well,
> I had made them practically brine. He salted anyway. Yes, rather than
> admit I was right, he ate them. His wheelchair got a lot of mileage that
> day going to the sink for water. Until he died 11 years later, he NEVER
> salted first again.
>[ . . . ]

One of the first things I learned as a kid was, "Taste it first!" Except
for the automatic FGBP on potatoes and FGBP and hot sauce on eggs. ;-)))

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On 19 Jul 2009 23:59:06 GMT, Nick Cramer >
wrote:

>Desideria > wrote:
>> [ . . . ]
>> I'm guessing that even on the street, the guy is still grumbling
>> because someone--10 years ago--dumped sauce on his 'q' without trying
>> it first.
>>
>> Heck, you don't shun someone like that. You educate them! This crew
>> has taught me that, and I don't even 'q'!
>
>Hey, Des. How do you like your Lodge grill (hibachi)? Jun loves hers.


It's terrific! Though I *would* love some tips from Jun on how she
uses hers. It has some limitations, in that it's best for direct heat
and not so good for indirect. It also doesn't have the ability to set
the food up at different levels from the heat.

And I'm always looking for recipes that will work well for it!


Desideria

Desideria > wrote:
> Nick Cramer > wrote:
> >Desideria > wrote:
> >> [ . . . ]
> >Hey, Des. How do you like your Lodge grill (hibachi)? Jun loves hers.
>
> It's terrific! Though I *would* love some tips from Jun on how she
> uses hers. It has some limitations, in that it's best for direct heat
> and not so good for indirect. It also doesn't have the ability to set
> the food up at different levels from the heat.
>
> And I'm always looking for recipes that will work well for it!

Jun takes it to Thai cookouts and grills Thaish stuff on it. In the
beginning, she used Kingsford and Charcoal lighter. Now uses lump and
Minion chimney. She's done some nice steaks for me on it. It's long enough
that you might be able to do indirect if you tent it with foil. Untried.

"Just keep on doin' whatcher doin', but ask yerself this: Will Denny like
it?" ;-D

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On 20 Jul 2009 00:37:33 GMT, Nick Cramer >
wrote:

>Desideria > wrote:
>> Nick Cramer > wrote:
>> >Desideria > wrote:
>> >> [ . . . ]
>> >Hey, Des. How do you like your Lodge grill (hibachi)? Jun loves hers.
>>
>> It's terrific! Though I *would* love some tips from Jun on how she
>> uses hers. It has some limitations, in that it's best for direct heat
>> and not so good for indirect. It also doesn't have the ability to set
>> the food up at different levels from the heat.
>>
>> And I'm always looking for recipes that will work well for it!
>
>Jun takes it to Thai cookouts and grills Thaish stuff on it. In the
>beginning, she used Kingsford and Charcoal lighter. Now uses lump and
>Minion chimney. She's done some nice steaks for me on it. It's long enough
>that you might be able to do indirect if you tent it with foil. Untried.
>
>"Just keep on doin' whatcher doin', but ask yerself this: Will Denny like
>it?" ;-D


Some of it, nope! ;-) He doesn't like everything I do, but then he
isn't here all the time, either.


Desideria

I am guessing that the sauce is more for dipping into with the meat than
pouring on? It is the little things like that, when you don't see well, you
are not sure of. Those things that everyone takes for granted but never
mention out loud.


"Nick Cramer" > wrote in message
...
> Desideria > wrote:
>> On Sun, 19 Jul 2009 02:06:40 -0500, "Granby" > wrote:
>>
>> >I saw him 10 years after that happened and he was till not happy with
>> >me. By that time, I didn't care. I never forgot the lesson learned and
>> >usually never touch the sauce on the side.
>>
>> That would be *his* problem, hon.
>>
>> I can just imagine the weight of the grudges that guy carried, if he
>> held onto such a little one for so long!
>
> That's really sad, isn't it. Carrying around negative feelings eats you up
> inside.
>
> Granby, try a little of the sauce. Some guys put a lot of effort into it
> and you might be pleasantly surprised.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Nonny wrote:
> "Granby" > wrote in message
> ...
>> I saw him 10 years after that happened and he was till not happy
>> with me. By that time, I didn't care. I never forgot the lesson
>> learned and usually never touch the sauce on the side.
>
> That's a shame, Granby. The sauce is an important part of most
> styles of barbecue. If there was a glitch, it might have been
> automatically saucing the food before tasting it. The host was a
> jerk. People eating at my home are served their ribs and butt
> with no sauce on them, but it's present on the table, including
> hot vinegar for the butt purists in the family. <grin>

A couple of years ago, a new neighbor came by and she mentioned she was a
big BBQ fan. So, I offered to throw a pork butt in my pit since I was
running it that day and she was having a party the following day. She went
out and spent waaay too much money on a butt, then brought it over. I ran it
with the rest of mine, pulled it, and packaged it for the next day. She
invited me over to her party and what do I see? She'd put all the pulled
pork into a bowl, poured a bottle of Kraft BBQ sauce over it, mixed it up,
and put it out with some hamburger buns. I winced, bit my lip, and kept my
mouth shut. I enjoyed the party and had plenty of pulled pork at home
*without* Kraft BBQ sauce on it, the following week.






--Brett

"Granby" > wrote in message
...
> Live near Terre Haute Indiana. Maybe people do but, don't hear any
> discussion about it. Also many here don't know the difference between
> "Grilling" and "BBQ'ing". They will ask you to a BBQ and you get grill
> cooked steaks.
snip

LOL, typical white folks in Indiana. Make friends with a black man and he
will tell you where to get good bbq and probably take you there, it will be
in a black neighborhood. It may be an old timer cooking on a 55 gallon
barrel or a tiny building. but it will be good.

Also, google it fer cripes sake!
http://www.google.com/search?q=+Terr...ient=firefox-a
piedmont

"Granby" > wrote in message
...
>I have no idea where I learned the difference but it was something that
>stuck with me.
>
> My most embarrassing thing about BBQ was that most of the time I was
> served with a sauce already on it. The first time they put the sauce on
> the side, I was astonished. I dumped the sauce on the meat and was
> promptly chastised for doing so.

snip

You can eat Q anyway you want, that person was rude. Q is served with or
without sauce, sometimes basted on, sometime served on the side, how you use
it is up to you, and your other half should have stood up for you, if that
person was such a pureist he wouldn't even apply salt nor pepper, extra
flavoring to meat can be herbs, sauces comprised of herbs and seasonings,
smoke, whatever trips yer trigger.
piedmont

"Granby" > wrote in message
...
> So I have read a lot on here about different kinds of rubs. What sort of
> commercially made rubs would you suggest someone start with. This is
> until I figure out just what I like.
>

Something that has been used for decades is Lawry's seasoned salt, and new
comer is Sylvia's seasoning. I started out with sprinkling salt, black
pepper, garlic and onion powder, for a kick, lightly! sprinkle on red
pepper. Now I mix together in equal amounts plus paprika to make it more
consistant going on. 2 Tbsp of Garlic, 2 Tbsp Onion powder, 2 Tbsp Salt, 2
Tbsp Black Pepper, plus 1/4 cup paprika and start out with 2 tsp of ground
red cayenne pepper. Sprinkle on ribs the night before wrapped in saran wrap
in the fridge, let ribs warm to room temp before cooking.

Look this web site over as it has many of the old timers that have been on
the internet q for years.

http://www.hungrymonster.com/recipe/...h=Rubs&ttl=185

piedmont

Now, that was a good neighbor. I am amazed at the people here who make
pulled pork and ALWAYS put sauce on it. I have put sauce on the bun but not
given everything a bath in it.
"vex" > wrote in message
...
> Nonny wrote:
>> "Granby" > wrote in message
>> ...
>>> I saw him 10 years after that happened and he was till not happy
>>> with me. By that time, I didn't care. I never forgot the lesson
>>> learned and usually never touch the sauce on the side.
>>
>> That's a shame, Granby. The sauce is an important part of most
>> styles of barbecue. If there was a glitch, it might have been
>> automatically saucing the food before tasting it. The host was a
>> jerk. People eating at my home are served their ribs and butt
>> with no sauce on them, but it's present on the table, including
>> hot vinegar for the butt purists in the family. <grin>
>
> A couple of years ago, a new neighbor came by and she mentioned she was a
> big BBQ fan. So, I offered to throw a pork butt in my pit since I was
> running it that day and she was having a party the following day. She went
> out and spent waaay too much money on a butt, then brought it over. I ran
> it with the rest of mine, pulled it, and packaged it for the next day. She
> invited me over to her party and what do I see? She'd put all the pulled
> pork into a bowl, poured a bottle of Kraft BBQ sauce over it, mixed it up,
> and put it out with some hamburger buns. I winced, bit my lip, and kept my
> mouth shut. I enjoyed the party and had plenty of pulled pork at home
> *without* Kraft BBQ sauce on it, the following week.
>
>
>
>
>
>
> --Brett
>

Thank you, will check it out.
"piedmont" > wrote in message
...
> "Granby" > wrote in message
> ...
>> So I have read a lot on here about different kinds of rubs. What sort of
>> commercially made rubs would you suggest someone start with. This is
>> until I figure out just what I like.
>>
>
> Something that has been used for decades is Lawry's seasoned salt, and new
> comer is Sylvia's seasoning. I started out with sprinkling salt, black
> pepper, garlic and onion powder, for a kick, lightly! sprinkle on red
> pepper. Now I mix together in equal amounts plus paprika to make it more
> consistant going on. 2 Tbsp of Garlic, 2 Tbsp Onion powder, 2 Tbsp Salt, 2
> Tbsp Black Pepper, plus 1/4 cup paprika and start out with 2 tsp of ground
> red cayenne pepper. Sprinkle on ribs the night before wrapped in saran
> wrap in the fridge, let ribs warm to room temp before cooking.
>
> Look this web site over as it has many of the old timers that have been on
> the internet q for years.
>
> http://www.hungrymonster.com/recipe/...h=Rubs&ttl=185
>
> piedmont

Granby wrote:
> So I have read a lot on here about different kinds of rubs. What sort of
> commercially made rubs would you suggest someone start with. This is until
> I figure out just what I like.
>
>
I have used Lawrys seasoned salt, but if available to you my new
favorite is "Pappys" seasoning. Originally made for "Santa Maria" style
Tri-Tips. Pretty good stuff.

Dave T.

For cripes sake, I have googled it. Have been to about six of these places,
not bad but always seems to have the not for real flavor. Don't know how
to explain it. The ones at Texas Roadhouse, which everyone around here
likes, were way too dry. Like cooked then reheated.

I'll figure it out one of these days.


"piedmont" > wrote in message
...
> "Granby" > wrote in message
> ...
>> Live near Terre Haute Indiana. Maybe people do but, don't hear any
>> discussion about it. Also many here don't know the difference between
>> "Grilling" and "BBQ'ing". They will ask you to a BBQ and you get grill
>> cooked steaks.
> snip
>
> LOL, typical white folks in Indiana. Make friends with a black man and he
> will tell you where to get good bbq and probably take you there, it will
> be in a black neighborhood. It may be an old timer cooking on a 55 gallon
> barrel or a tiny building. but it will be good.
>
> Also, google it fer cripes sake!
> http://www.google.com/search?q=+Terr...ient=firefox-a
> piedmont
>
>

Granby wrote:

> For cripes sake, I have googled it. Have been to about six of these places,
> not bad but always seems to have the not for real flavor. Don't know how
> to explain it. The ones at Texas Roadhouse, which everyone around here
> likes, were way too dry. Like cooked then reheated.

This has become common in my experience. You hear about a place that
supposedly has great Q, you make the trip, and it's not any good.
It's true of local and far off places alike. Not long ago I made a
trip all the way out to NC just to try a well known joint that has
an old established rep for their pulled pork.

Not only was it not very good, it was inferior even to what the
average backyarder around here can put out.

Bottom line is I ignore recommendations about Q coming from anyone that
isn't known to me as a good cook. I don't blame you for not wanting
to rely on google.

Have been thinking about this since the google post thing. Seems like a lot
of the "family" places, their BQ ends up with a strong vinegar taste.

Since I don't drive, when I go to these places, I end up having to treat my
son, his wife and their two kids.

They think Arby's BBQ beef is good. Even with that prefab meat they use.


"RegForte" > wrote in message
...
> Granby wrote:
>
>> For cripes sake, I have googled it. Have been to about six of these
>> places, not bad but always seems to have the not for real flavor. Don't
>> know how to explain it. The ones at Texas Roadhouse, which everyone
>> around here likes, were way too dry. Like cooked then reheated.
>
> This has become common in my experience. You hear about a place that
> supposedly has great Q, you make the trip, and it's not any good.
> It's true of local and far off places alike. Not long ago I made a
> trip all the way out to NC just to try a well known joint that has
> an old established rep for their pulled pork.
>
> Not only was it not very good, it was inferior even to what the
> average backyarder around here can put out.
>
> Bottom line is I ignore recommendations about Q coming from anyone that
> isn't known to me as a good cook. I don't blame you for not wanting
> to rely on google.

On 20-Jul-2009, "piedmont" > wrote:

> "Granby" > wrote in message
> ...
> > So I have read a lot on here about different kinds of rubs. What sort
> > of
> > commercially made rubs would you suggest someone start with. This is
> > until I figure out just what I like.
> >
>
> Something that has been used for decades is Lawry's seasoned salt, and
> new
> comer is Sylvia's seasoning. I started out with sprinkling salt, black
> pepper, garlic and onion powder, for a kick, lightly! sprinkle on red
> pepper.
.. . .

I use a lot Lowry's Seasoned Salt and lately have been buying
Badia brand seasoned salt in a much larger container at BJ's
Wholesale club. I've been using Emeril's Essence (Bayou Blast)
on my 'Q' for a long time. I mix up a reduced salt version for my
use. Emeril's mix isn't far from what you're doing Mike. I'm too
lazy to work up a mix that I could call my own. Some of you folks might
like to experiment with Mrs Dash herb blends. I use that and I get a
large sized McCormick "Parsley Patch", a salt free garlic and herb blend.
None of those are radical in nature.
--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

"Granby" > wrote in message
...
> Have been thinking about this since the google post thing.
> Seems like a lot of the "family" places, their BQ ends up with a
> strong vinegar taste.
>

Well, you're probably getting the eastern NC style, then. Ask
them to leave the 'sauce' off. In most of NC, that's the default
way to serve pulled pork: a 50-50 mix of Texas Pete and apple
cider vinegar. Generally, it's served at the table in a glass
ketchup bottle with holes in the lid. Fancy places will add
crushed chili or even the tiny little green peppers for looks and
more flavor inside the bottle. Here at the house, we keep a
bottle of the spicy vinegar on the cabinet and use it for
everything from pulled pork to fried gizzards and livers.

--
Nonny

Giving money and power to
liberals is like giving
whiskey and car keys
to teenage boys.