Text 5504, 114 rader
Skriven 2013-10-05 21:01:19 av Ruth Haffly (1:396/45.28)
   Kommentar till text 5440 av Dale Shipp (1:261/1466.0)
Ärende: Bbq
===========
Hi Dale,

 DD> me back in the days when I was trucking that *everyone* on the CB
 DD> radio affected a suthren accent, doncha know? Hearing a Southern
 DD> mush-mouth drawl underlaid with a Brooklyn or New Jersey accent was a
 DD> bit mind boggling.

 RH> That would be a hoot listening in on. We had a CB for a while--came in
 RH> handy when my FIL rolled the trailor full of our belonging on I-95

 DS> We had a CB in a previous car.  It was fun listening to the truckers
 DS> at times.  We never had to use it for emergency contact though.  These

We had it for the one emergency we needed it for. Don't recall how the
police were notified when we wrecked our car 8 years before (on our
honeymoon); it could be the truck driver radioed somebody to contact the
cops. When we had the I-95 accident, a police cruiser was't too far
behind Dad nor was a flat bed tow truck. They both stopped--the police
to do the investigation and the flat bed truck owner to put the trailor
on to his bed to take it to a shop for repair.

 DS> days, a cell phone would serve the same emergency contact purpose.

Usually, I called 911 in HI when I was riding with a friend who got hit.
She was too "rattled" to do so; I did it as we were pulling over to
check the damage to the vehicles so we could tell the other driver that
the police had been notified & were on their way. But, if you're in a
cell dead zone, the cell phone won't do you any good.


 RH> I don't buy it fresh. OTOH, I do buy fresh collards only after they've
 RH> been "frosted" and boil them with a country ham bone for several hours.
 RH> Pork bbq is the bbq standard, make mine eastern NC style please. (G)

 DS> Gail and I went to a new BBQ place tonight.  It was in the same
 DS> building as the place we took you to some time ago.  We had also taken
 DS> Michael
 DS> there a shorter time ago.  That last time, it did not seem as good as
 DS> it had been on our first two trips.  It has now opened up with a new
 DS> chef, a new name, and a new menu.  The chef is appartantly someone who

Sounds like the new chef may not know how to do BBQ very well.

 DS> has
 DS> been around for a while.  Name is Robert Gadsby and he was once
 DS> executive chef at the Bitmore in LA (according to one review -- I
 DS> wonder if it is Bitmore or Biltmore?) and has been a contestant on the
 DS> Iron Chef show.

Never heard of him, but that's a non issue.

 DS> Gail had a pit ham sandwich, piled high with sliced ham which had been
 DS> heated up on the grill.  She substituted onion rings for the fries.
 DS> They were large rings (several of them were actually bottom slices
 DS> that looked more like little bowls than rings).  They had a crispy
 DS> coating
 DS> that I was told was a mixture of Italian bread crumbs and panko (plus
 DS> unspecified spices?).  Very hot when served and very good.  The onion
 DS> rings came with a sweet dipping sauce that had pepper flakes,
 DS> something green (scallions?) and other bits.  It was quite tasty.

That sounds good.


 DS> I got a sample platter, which easily would have been enough for the
 DS> two of us -- so much of it came home.  I got two generous servings of
 DS> sides with that.  One was collard greens, which were as good as any I
 DS> have had -- even without any meat in them.  The other side was baked
 DS> beans,
 DS> ordinary but good.  At least half of each side also came home.  The
 DS> platter had a quarter rack of ribs, a good portion of pulled pork and
 DS> a hind quarter of chicken -- all of which had a generous portion of
 DS> what
 DS> they called their mild sauce.  They had sauces on the side that we
 DS> could sample. The mild was good and had sufficient heat to give a good
 DS> addition to the flavor.  The other two were labeled as hot and
 DS> smoking, although I did not taste a lot of difference between them.

Next time you'll save money and get the platter to split? I'd go for
something without the carbs of a bun but probably nothing quite that
big. Altho, IIRC, the one BBQ place you took us to, we ended up taking
part of our sides home. Was this the small place that was new-ish a
couple of years or so ago?

 DS> In addition to those sauces, they also had two vinegar emulsions.  One
 DS> was simply
 DS> called NC style -- it had a fairly good heat level and was a strong

About right, heat varies depending on the amount of hot pepper flakes
the cook uses.

 DS> vinegar.  The other was labeled as RG's hot sauce.  I could see the
 DS> peppers floating in it, and declined taking even a sample cup.

 DS> In addition to the things that we had tonight, they have a decent
 DS> range of side dishes and sandwiches.  Their burgers claim to be 3/4
 DS> pound.
 DS> They had a soft shell crab sandwich -- not my thing.  The unusual
 DS> thing to see on a BBQ place restaurant is BBQ lamb shanks:-}}

The last is a new one for me; I've not ever seen it listed in any BBQ
plaee. Pork, beef and chicken are the usuals, sometimes something like
goat but lamb? Somebody's got fancy ideas there. (G)

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


... Our necessities are few but our wants are endless...

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