Text 6728, 81 rader
Skriven 2008-05-08 23:45:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: Red stripes
=======================
 -=> On 05-07-08  23:42,  Burton Ford <=-
 -=> spoke to Dave Sacerdote about Red stripes <=-

 BF> Well, the only stripe you got on the black Auburns was red.

 BF> According to my Grampa Jack the specialization was knowing 
 BF> exactly how to mix the paint with the proper ingredients,  
 BF> and the proper thickness that the thin red line would not 
 BF> run.  The skill was learning the ability to draw the thin 
 BF> red line all around the car freehand.   

  These days, the pin stripe on cars is a decal applied at the dealer as
  an after market item.  Probably costs them $5 for the material and 30
  minutes labor to put it on.   Then they jack up the sticker price by
  $600.   Of course, that is really just there so that they can lower
  the price by $500 just for you, and thus make you feel good about the
  deal.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Flesh of the Pig Ala Bob Greenberg (And Secret Sauce)
 Categories: Meat, Pork, Sauce, Barbecue
      Yield: 4 servings
 
MMMMM-------------------------BASIC RIBS------------------------------
      3 lb Country Ribs or other
      2 tb Black Pepper fine ground
      1 c  Cider Vinegar
      2 tb Garlic Salt

MMMMM--------------------SAUCE FOR RE-HEATING-------------------------
      1    Open Pit small bottle
    1/4 c  Molasses
      1    Small Bottle A-1 Sauce
      1    Supply of Hickory Chips
 
  Regular old supermarket pork. Spare ribs, country ribs, or any other
  pork Not too much fat. Cut off any gross excess, and cut them to EVEN
  thickness. You'll ruin everything if you cook the meat unevenly. You
  may compensate by scoring the meat.

  In a large baking pan, soak the ribs with cider vinegar, after which
  sprinkle them with garlic salt and finely ground black pepper. (Don't
  use pepper mills, or other peppers.) It doesn't seem to matter how
  long the ribs soak, or how much vinegar is on them. Just make sure it
  hits all sides, you don't have to puncture them. This sweetens the
  meat.

  The key to the fire is the hickory chips. Keep feeding these amazing
  little fellows to the charcoal. The flavor comes out of these chips
  and you cannot do without them. Make sure the fat and chips don't
  light up your whole dinner and ruin it.

  Cooking: A moderate hot fire a couple of inches or more from the meat,
  and a grill of reasonable cleanness. As the meat cooks turn it often,
  do not let it burn, do not baste it with anything. Don't cover the
  grill and don't stray too far -- fire is always hiding in the wings.

  Here is the catch -- the trick -- the hard part, is the timing. You
  may ruin some meals before you hit it, but the time to take them off
  the grill is one minute after trichina danger is past. As soon as the
  meat turns brown it's time to eat. You can use the small strips you
  cut off to judge just when things are perfect.

  Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open
  Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the
  sauce until slow boil, dump in the cold pork from the fridge. alt.
  without sauce wrap the meat in foil and heat at 325 oven for 15-20
  minutes.

  Sauce can be stored and re-used, but remember it will have pork fat in
  it now.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:51:05, 08 May 2007
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