Text 22573, 82 rader
Skriven 2012-03-20 23:44:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Ribs
============
 -=> On 03-19-12  21:17,  Ruth Haffly <=-
 -=> spoke to Hap Newsom about almost baseball time <=-

 RH> I understand. I'd feel the same way without Steve if it were a job
 RH> situation that had me traveling. We did go back to the bbq place; they
 RH> were giving out samples of ribs (dry Memphis type rub), sliders of
 RH> hickory smoked pulled pork with NC red cole slaw (something new to us)
 RH> and Buffalo smoked chicken wings, all with shoe string cut fries.

I've decided that I prefer the dry rub type of ribs, with some sauce on
the side.  Gail and I discovered a BBQ place in Laurel -- not far from
that Hispanic grocery store we once took you to.  We've been there
twice.   He has a smoker out back, and claims to start the meats at
0700.  First time I got a sampler platter with 1/4 rack of ribs, pulled
pork and BBQ chicken.  I rarely buy BBQ chicken out, but this was pretty
decent -- crisp skin with decent sauce.  The ribs were dry to start
with, but he coated them liberally with his sweet sauce and finished
them on a grill in the kitchen.  In addition to his medium hot sweet
sauce, he also has a hot sauce, a super hot sauce and one that is
essentially vinegar and spices.  The second time we went, I got ribs and
asked for them dry. Very good.  I put an occasional dab of the medium
sauce and also had a small cup of the NC vinegar sauce that I dipped
some of the pieces into.

We like the place and it is going onto our "regular" list of places to
visit.

I've never understood putting cole slaw on pulled pork.  I understand
having it as a side dish, but not on a sandwich itself.

 RH> Couldn't buy anything but drinks as they'd not had the official health
 RH> inspection (That was today, smelled like they passed) yet. At the
 RH> tables, they had a house sauce (thick, tomato based, too sweet) and
 RH> what they labeled as Lexington style but looked & tasted like a red
 RH> version of eastern NC pulled pork bbq. That one was good on the fries!

Have you ever been to Famous Daves -- a chain?  They have a large variety
of sauces at the table for you to sample.  Not bad food, we've had
better and we've had worse.

 RH> Steve isn't into art as much as I am, especially those artists trying
 RH> to make a statement. It's more of a "What were they thinking when they
 RH> did that?"  with a lot of the more modern artists. Restaurants--we'd

When we lived in England, we would sometimes visit a square in London on
Sundays where the artists displayed their wares for sale.  Much of it
was of that category -- i.e. what were they tripping on when they did
that.  But we have gotten a couple of nice pieces from there.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Trish's Bean Pot Dinner
 Categories: Crockpot
      Yield: 1 servings
 
      2    Chopped onions
      2    (31-oz) cans vegetarian
           -baked beans  (I prefer
           -Bush's brand)
      1    (16-oz ) can kidney beans
      1 c  Catsup
      1    (16-oz ) can butter beans
    1/4 c  Brown sugar
      3 tb White vinegar
      1 ts Salt
           -dash of pepper
 
  Saute onions.  Add, with other ingredients, to crock pot.  Stir
  together well.  Cover and cook on low for 5 - 9 hours.  (If cooked on
  high, cook 3 hours)
  
  From: Asattler@sunflower.Bio.In       Date: 06-22-94
 
MMMMM


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