Text 27316, 63 rader
Skriven 2012-07-18 18:51:54 av Ruth Haffly (1:396/45.28)
  Kommentar till text 27283 av Dale Shipp (1:261/1466.0)
Ärende: Bbq 3
=============
Hi Dale,

 DS> The third place we have been to for BBQ in the past couple of weeks is
 DS> The Bar-B-Que House in Laurel, Maryland.  Our last visit was with the
 DS> Hafflys who stopped over here on their way to NY State.

 DS> baby back ribs.  This time I asked for dry rub.  They slow smoke their
 DS> meats in the back starting at 7 am, and then they finish them to order
 DS> on the grill.  The first time they loaded on their sweet smoky sauce
 DS> to the ribs.  It had good flavor, but I prefer to add just a little
 DS> bit of sauce at the table.  The third time, with the Hafflys, I asked
 DS> for them to finish the ribs with their Carolina vinegar sauce.  That
 DS> was also
 DS> good, not much different from the dry rub finish ribs.

 DS> The platters come with a choice of two sides.   I have had sweet
 DS> potatoes (good), collard greens (very good) and onion rings
 DS> (Excellent).

 DS> Ruth got dry rub ribs and sides of cole slaw and potato salad. Steve

The cole slaw had a mayo dressing but something in it had a bit of a
twang--possibly more vinegar than I use? Anyawy, it was good! So was the
potato salad which had a mustard/mayo dressing.


 DS> had a combination platter which included ribs and chicken.  I think
 DS> his
 DS> third meat was pulled pork, but I'm not sure.  I'm also not sure what
 DS> his sides were. Portions of the sides and meats came home with us and
 DS> must have been lunch on the way to NY State.

His sides were sweet potatoes and baked beans. He cleaned them up at
supper; the portions of my sides were generous enough that I took home
a bit less than half. And yes, the left overs made a good lunch, even
cold meat, for lunch the next day. I had added a light coating of their
hot sauce to my ribs; we agreed that their idea of hot sauce was
seriously lacking in heat.



 DS> We have yet to try their brisket.  I talked with the guy behind the
 DS> counter and he said that they only make it once per week, usually on
 DS> Wednesday or Thursday -- seems it takes up too much room.  Before we
 DS> picked up Michael on Saturday, I called to check and was informed that
 DS> they had just sold the last of it seconds before.  I guess you have to
 DS> go there on a Thursday or Friday to try brisket.


Either that or they have this sense of when you're coming and manage to
sell out just before you get there. Seems that way at times, doesn't it?
(G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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