Text 22578, 92 rader
Skriven 2012-03-21 06:04:29 av Dave Drum (1:18/200.0)
  Kommentar till text 22573 av Dale Shipp (1:261/1466.0)
Ärende: Ribs
============
-=> Dale Shipp wrote to Ruth Haffly <=-

 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.

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

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

You'd like Corky's if there is one near you. I just looked and they have faded
from their former glory. Seems the nearest one to you is going to be in
Atlantic City, NJ - which is a long way to go for ribs.

There used to be a Corky's here - which MLoo and I visited and hurt ourselves
on the dry-rubbed ribs.
 
 DS> I've never understood putting cole slaw on pulled pork.  I understand
 DS> having it as a side dish, but not on a sandwich itself.

It's a NYC deli thing, I think. The first sandwich I had in New York was a
turkey on wheat and came with a wad of creamy coleslaw (actually pretty good,
if messy) on the sandwich, potato chips and a dill spear. Oh, and the price
included a 12 oz. beer.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet and Creamy Cole Slaw
 Categories: Salads, Side dish, Cajun
      Yield: 1 Servings
 
      1 tb Poppy seeds
      1 tb Sesame seeds
  1 1/2 ts Dry mustard
      1 ts Salt
    3/4 ts Onion powder
    3/4 ts Garlic powder
    1/2 ts Sweet paprika
    1/2 ts White pepper
    1/2 ts Dried sweet basil leaves
    1/2 ts Dill-weed
    1/4 ts Black pepper
    1/8 ts Cayenne
      5 oz Can evaporated skim milk
    1/2 c  Cottage cheese
    1/2 c  Mayonnaise
    1/4 c  Apple syrup-see description
      6 c  Medium chopped green cabbage
  1 1/2 c  Grated, unpeeled red apple
    3/4 c  Currants
    1/4 c  Finely diced onions
 
  Place a small, heavy nonstick skillet over high heat and
  add the poppy seeds and sesame seeds. Toss and cook until
  the seeds start to pop, then remove them and set aside.
  
  Combine the seasoning mix ingredients in a small bowl, and
  puree the dressing ingredients in a blender until smooth
  and creamy. Place the remaining ingredients in a large
  bowl, add the seasoning mix, and toss to mix. Add the
  dressing and stir until it is evenly distributed.
  
  Makes 6 cups, enough for 10 to 12 side servings
  
  From Chef Paul Prudhomme's Fork in the Road Published by
  William Morrow and Company, Inc. ISBN 0-688-12165-9

  Collected by Jim Weller
 
  Uncle Dirty Dave's Archives

MMMMM

... "And then one day you find ten years have got behind you" -Floyd
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