On 7/10/2011 7:46 AM, Michael OConnor wrote:
> Impressive list of BBQ rubs. I will have to try some of these.
>
> As a Yankee who has lived in the south most of my life, it irritates
> me to no end when somebody (usually a Yankee) tries to serve me
> Barbeque, which consists of diced or shredded beef or pork or chicken
> which is swimming in bottled BBQ sauce. In traditional BBQ (ribs or
> shredded meat), the sauce never interacts with the meat until it hits
> your plate and you put the sauce on yourself, and it certainly isn't
> bottled BBQ sauce. I was at a friends house last weekend where she
> and her husband roasted a pork roast (without a rub) and shredded it
> and drowned it in bottled BBQ sauce and served it on hamburger buns.
> It was tasty, but it wasn't real BBQ. For another thing, an authentic
> southern BBQ sandwich has a nice dollop of homemade cole slaw on top.


I'm another Yankee now living in the South (Louisiana) and I agree with
almost everything you wrote except this:

> For another thing, an authentic
> southern BBQ sandwich has a nice dollop of homemade cole slaw on top.

You put cole slaw on a sandwich in the Deep south (especially Louisiana
and Texas) and you'll get a look and the men will say "You're not from
around here, are you, boy?" and the ladies will smile... and say "Well
Bless your heart!".

Around here, cole slaw is a side dish, not a condiment for a sandwich.

I do make my own BBQ sauce... but I use Kraft BBQ sauce as a starter, I
add plum jelly, cider vinegar, garlic and some Sriracha sauce for heat.
It is a lot thinner than most people use and I can use it at the table
or as a last minute mop when I do ribs on the grill.

This summer I got a Bradley Smoker and have had a lot of fun playing
with that. So far, smoked pork (shoulder or butt) is my favorite....
but I've done ribs, chickens, briskets (real good!) and sausages. Lots
of fun and good eating.

George L