Radar wrote:
> On Mon, 30 May 2005 13:23:51 -0500, zxcvbob >
> wrote:
>
>
>>painless wrote:
>>
>>>"zxcvbob" > wrote in message
>
>
> <snip>
>
>>I had some strong unsalted pork stock, so I added a little of that to
>>tone down the vinegar and salt just a little, and a couple of drops of
>>liquid smoke. Next a half a tsp of stale black pepper (fresh ground
>>would be too assertive.) That's what it needed. The black pepper. DD
>>tasted it and said it was pretty close to what they serve at Tate's (BBQ
>>joint in AL) but too thin and clear. So I added some paprika and boiled
>>it for about a minute to color it up a bit. Bingo.
>>
>
> <snip>
>
>
> ... and I thought I was the only one who knew about Tate's. I grew up
> about a mile from there. Used to ride my bicycle to it in the summer.
>
> I don't really care for that style of sauce either, though I was
> brought up on it. These days, my favorite sauce is the new Chipotle
> Tabasco Sauce. To each his own, but I think it goes great with pulled
> pork.
>
> In what part of the country are you and your wife now?


SE Minnesota. You wouldn't believe what passes for barbecue up here
(tasteless steam-table roast beef with pretty good sauce on the side.)

I prefer Texas style pit barbecue brisket, served with a
sweet/hot/tomato sauce. My real favorite is pork shoulder prepared like
Texas style beef brisket.

I don't have a pit, but I have a homemade cold smoker. I can make some
decent "mock" barbecue by cooking a big tough piece of meat in an
electric roaster until it is tender and then finishing it in the smoker,
but I hesitate to mention that for fear of offending the purists here. ;-)

Best regards,
Bob