Text 26690, 94 rader
Skriven 2015-05-04 13:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: bbq 610
===============
 RH> Why cover up good tasting meat with sauce? (G)

Exactly. Yesterday I had some excellent meat that
was slathered in this sugary KC sauce that a friend
characterized as "reminded me of hoisin" - I got a
pound and change without sauce to take out, and the
guy said, incredulously, "dry? How about sauce on the
side?" I refused the sauce on the side for two reasons:
one, KC sauce is terrible, and two, I'd have a heck of
a time getting it past airport security. So Shipps, you
are getting unsauced brisket, like it or lump it.
 
 ML> Only 470 outlets! Which reminds me that there are
 ML> restaurants in some of the big barbecue cities -
 ML> Austin and Kansas City, for example, and they
 ML> price just one notch below the going rate. Austin
 RH> Got to keep up with the big boys.

I suppose. Or undercut the big boys by just enough to
carve out the "budget" niche.
 
 ML> is a relatively expensive place to eat, and they
 ML> charge $13.50/lb for brisket (going rate 15, more
 ML> for the big name places); Kansas City is the worst
 ML> - they charge up to $15 (going rate is $16).
 RH> We didn't pay nearly that much.

I just found out that Jack Stack and Joe's charge 16- in
KC, and Q39 (an enterprise of Munchin' Hogs, which won
one of the various "world" championships a few years ago)
charges 17-. But Dickey's at 15- is competitive for price
to performance; out east, a lot of the Dickey'ses run
10.99 or so, more manageable.
 
 ML> This used to be one of my favorite places to eat -
 ML> now, it's been renamed just "Joe's KC," the Okie
 ML> part of the operation withdrawing to Oklahoma and
 ML> D.C. We'll see what we shall see - going there on
 ML> a miles trip tomorrow.

Joe's KC, as it turns out, is every bit as good as
Oklahoma Joe's was, which makes sense, as the original
Oklahoma Joe trained a bunch of pit crew in the many
years he was in Kansas.

 ML> Oklahoma Joe's KC BBQ Sauce
 RH> I think we stopped at one once, but just got something light, and not
 RH> bbq for some reason (forget why). But, I'm sure you'll let us know if
 RH> they've kept up with your standards or not.

Possible - there were 4 in the Kansas/Missouri area,
plus a couple in Oklahoma, with more to come, notably
two planned for the DC region.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Potatoes under the Grill
 Categories: Side dish, Vegan, Barbecue
      Yield: 2 servings

      4 md Potatoes; peeled
     40 g  Unsalted butter*
      1    Garlic clove
           Sea salt
           Freshly ground black pepper

  *(Vegans use vegan margarine or oil instead of butter)

  A lightly grilled circle of thinly sliced potatoes is simply flavoured
  with garlic and passed under the grill with a little butter on top. A
  lovely supper dish served with a tossed salad.

  Slice the raw potatoes as thinly as possible and, using a biscuit
  cutter, cut out circles.

  In a heavy pan heat enough butter, about 25 g (1 oz), to cover the
  bottom. Sauté the potato circles on both sides, one layer at a time,
  until they are just cooked.

  Butter a small ovenproof dish, and rub the bottom with a cut clove of
  garlic. Melt the remaining butter. Make layers of overlapping potato
  circles, brushing them with melted butter and seasoning with salt and
  pepper. Then brush with the melted butter. Place under the grill for
  about I min or until they are golden brown.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----

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