In article >,
Sqwertz > wrote:

> On Tue, 15 Jun 2010 13:41:30 -0400, Kate Connally wrote:
>
> > On 6/14/2010 2:57 PM, Sqwertz wrote:
> >
> >> But what do I know - I'm from Pittsburgh, and getting ready to
> >> make ham barbecues, in fact. Already have the sauce simmering on
> >> very low. And 1.5lbs of chipped ham ready to take the plunge.
> >
> > Mmmm. Do you mean "chipped ham" bbq. I haven't had that in a while.
> > I guess I could make it myself, but my aunt always used to make it for
> > Memorial Day, 4th of July, or Labor Day picnics/dinners. She didn't
> > make it this year because now her daughter who lives at home has decided
> > she doesn't like it! Hmmpf! Throw her out, I say!
> >
> > I guess I'm going to have to make it myself. I always used the bbq
> > aauce recipe from the Good Housekeeping Cookbook.
>
> As promised, A Genuine Pittsburgh Ham Barbecue. AKA Chipped
> Chopped Ham Barbecue Sandwich. Sans Isaly's brand chipped ham (I
> had to use Hill Country Fare brand).
>
> This ham was still but way too thick. It's very hard to drill it
> into the deli folks how *thin* you want the ham. And the slicers
> aren't automated like they were at Isaly's deli's and Arby's. So
> asking for "chipped" ham means they need a *lot* of elbow grease
> to crank out 1.5lbs of chipped ham.
>
> Enough ado:
>
> http://i49.tinypic.com/35kjtjl.jpg
>
> -sw

So how did it taste? :-)
Nice detail on the pic.
--
Peace! Om

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