Text 25832, 95 rader
Skriven 2009-07-11 06:45:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Rib-a-que Joints
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> We have a Smoky Bones here. I find it over-priced, over-sweet,
 DD> over-cooked and under served. About what I have come to expect from
 DD> the Darden chain(s).

 RH> Price was good; we went for the smaller size platters and they were
 RH> planty big enough.  Over sweet, I didn't notice; I added a bit more
 RH> sauce to my pork.  Over cooked--not mine but Steve said his turkey was
 RH> a bit dry.  Underserved--our waiter was VERY attentive before we
 RH> ordered, about average after.  Someone else brought out the food & some
 RH> drinks needed a nudge of a wait person for refills.  As I said, I liked
 RH> it better than Sticky Fingers and the Sonny's (no sauce added at all,
 RH> just several choices at the table, meat definately on the dry side)
 RH> chain we've encountered in SC, GA & FL.  But, that's my opinions.

I prefer a BBQ place to offer their stuff either/or. That is either with their
house sauce or dry with a selection of sauces to add at table. 

 RH>  Spring-A-Leak currently has no decent BBQ places with  the demise of
 DD> Corky's. I suppose Hickory River Smokehouse is as close as it gets
 DD> (currently) but, that's damning with faint praise.

 RH> So quit your day job and start your own. (g)

I'm not that sort of Masochist. Were I to start an eatery it would probably be
a chilli joint that also served a good beef stew, ham 'n beans, burgers and hot
dogs. A counter place with a few tables and not open past mid-afternoon.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Jamaican Oxtail Stew
 Categories: Stews, Beef, Chilies, Beans
      Yield: 4 Servings
 
    1/3 c  Dried small white beans
      1 tb Vegetable oil
      3 lb Beef ox-tails
      3 cl Garlic; peeled, crushed
      1 md Yellow onion; peeled, diced
      1 md Tomato; diced
      2 c  Canned beef stock
      2 c  Water; (approximately)
      2 tb Freshly ground allspice
           Salt & black pepper
           Hot pepper sauce
 
  Recipe by: Jeff Smith
    
  Place beans in a small saucepan.  Add 1 cup of the water, bring to
  a boil, covered, then turn off the heat.  Allow to sit for 1 hour,
  covered, then drain.

  Brown the ox-tails well in the oil. Place the ox-tails in a 6-quart
  stove-top casserole.
    
  Add the garlic, onion and tomato. Add the beef stock and enough
  water so it just covers the contents of the pot. Add the allspice,
  salt and pepper.

  Cover and simmer for 3 1/2 hours, adding the drained beans after 1
  1/2 hours. Stir occasionally.

  Remove the lid during the last hour of cooking if you want a
  thicker sauce. Be careful the pot does not dry out. Season with
  salt, pepper and hot pepper sauce.

  This recipe serves 4 to 5.
   
  Comments:  I first tasted this dish in Kingston, Jamaica, at a
  colorful local restaurant called The Pepperpot. I was really
  surprised by the brightness of flavor and for a moment both Craig,
  my assistant, and I were stumped. The assertive flavor of allspice
  was so obvious that we missed it.

  This recipe is close to what is served at this wonderful restaurant.
   
  Recipe Source: THE FRUGAL GOURMET by Jeff Smith
   
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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