I'm basically looking for new ideas, also curious about regional
differences. For example someone posted a picture of finished brisket and it
was sliced a lot thicker than we do here in Dallas. So I was wondering what
people eat, how it's prepared, how it's served, etc.

So pitch in and share what you eat in your area!

**BBQ info for Dallas, TX**

The most popular here by far is beef brisket, dry rubbed, slow smoked and
sliced thin with sauce on the side only if you request it. The sauce is warm
at most restaurants. One of the best Q places in Central Texas (Krause)
doesn't even have sauce at all, and they'll look at you like you insulted
them if you ask for it since good Q is supposed to not need sauce at all, at
least to them. Brisket is so popular that if you go to a Q restaurant and
say "I'd like a sandwich" they'll reply "sliced or chopped?" meaning beef
brisket; it's assumed you asked for beef. Chopped beef with sauce on a bun
and pickles and onions on the side could easily be the official state
sandwich if there were such a category. Many places simmer the chopped beef
directly in the sauce in a crock pot or likewise to let the flavors
comingle, then ladle it on the bun for serving - kind of a BBQ Sloppy Joe.
That's my favorite way to eat the sandwich.

A popular yet possibly unusual to the rest of you item in older
neighborhoods here is the rib sandwich, which is loin ribs chopped in half
served open face on Texas toast (thick white bread cooked on flat top
griddle with butter) with sauce. You're expected to bite around the bones.

Pulled pork is NOT something popular around here. Many people have never
heard of it, real shame. Likewise spareribs are not common at Q restaurants
but are commonly served in some homes, usually as a roast from an oven
drowning in sweet Q sauce. Tri-tip is another dish that's foreign here,
another real shame.

"Backyard BBQ" to most amateurs here means grilling, with things like
chicken pieces covered in commercial Q sauce as they cook. A grill, whether
gas or charcoal, is actually called "a barbecue" here as in "I'm gonna toss
some steaks on the barbecue, how you like yours cooked?" By the way "steak"
to some folks here is synonymous with "T-bone."

Dr. Pepper or iced tea is the usual beverage for BBQ. Beer is also huge
here, especially Miller Lite.

(P.S. - Texas likes to claim birthrights to chili, and chili most definitely
doesn't ever have beans. Tomatoes are also cheating. If you put beans and
tomatoes into a pot of meat with chillis and simmer it with spices you could
well make a tasty stew, but it sure ain't chili.)

Pork and beef ribs, hot links, chicken, and sliced brisket appear to be the
leading items in Bay Area BBQ joints. KC-type tomato-based sauce is
ubiquitous; you can always ask for mild, medium, or hot - the same sauce
with different amounts of chile.

Some of the tastiest roast meat is available in local Indian or Pakistani
restaurants from the tandoor.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Jason in Dallas" > wrote in message
m...
> I'm basically looking for new ideas, also curious about regional
> differences. For example someone posted a picture of finished brisket and
it
> was sliced a lot thicker than we do here in Dallas. So I was wondering
what
> people eat, how it's prepared, how it's served, etc.
>
> So pitch in and share what you eat in your area!
>
> **BBQ info for Dallas, TX**
>
> The most popular here by far is beef brisket, dry rubbed, slow smoked and
> sliced thin with sauce on the side only if you request it. The sauce is
warm
> at most restaurants. One of the best Q places in Central Texas (Krause)
> doesn't even have sauce at all, and they'll look at you like you insulted
> them if you ask for it since good Q is supposed to not need sauce at all,
at
> least to them. Brisket is so popular that if you go to a Q restaurant and
> say "I'd like a sandwich" they'll reply "sliced or chopped?" meaning beef
> brisket; it's assumed you asked for beef. Chopped beef with sauce on a bun
> and pickles and onions on the side could easily be the official state
> sandwich if there were such a category. Many places simmer the chopped
beef
> directly in the sauce in a crock pot or likewise to let the flavors
> comingle, then ladle it on the bun for serving - kind of a BBQ Sloppy Joe.
> That's my favorite way to eat the sandwich.
>
> A popular yet possibly unusual to the rest of you item in older
> neighborhoods here is the rib sandwich, which is loin ribs chopped in half
> served open face on Texas toast (thick white bread cooked on flat top
> griddle with butter) with sauce. You're expected to bite around the bones.
>
> Pulled pork is NOT something popular around here. Many people have never
> heard of it, real shame. Likewise spareribs are not common at Q
restaurants
> but are commonly served in some homes, usually as a roast from an oven
> drowning in sweet Q sauce. Tri-tip is another dish that's foreign here,
> another real shame.
>
> "Backyard BBQ" to most amateurs here means grilling, with things like
> chicken pieces covered in commercial Q sauce as they cook. A grill,
whether
> gas or charcoal, is actually called "a barbecue" here as in "I'm gonna
toss
> some steaks on the barbecue, how you like yours cooked?" By the way
"steak"
> to some folks here is synonymous with "T-bone."
>
> Dr. Pepper or iced tea is the usual beverage for BBQ. Beer is also huge
> here, especially Miller Lite.
>
> (P.S. - Texas likes to claim birthrights to chili, and chili most
definitely
> doesn't ever have beans. Tomatoes are also cheating. If you put beans and
> tomatoes into a pot of meat with chillis and simmer it with spices you
could
> well make a tasty stew, but it sure ain't chili.)
>
>

"Jason in Dallas" > wrote in message om>...
> I'm basically looking for new ideas, also curious about regional
> differences. For example someone posted a picture of finished brisket and it
> was sliced a lot thicker than we do here in Dallas. So I was wondering what
> people eat, how it's prepared, how it's served, etc.
>
> So pitch in and share what you eat in your area!

A little farther south of Louis, in the Santa Maria area of Southern
California, they do tri-tip roasts. They take 3-4 lb beef roasts,
season them with garlic salt and black pepper, then 'cue them over red
oak coals. Delicious stuff!

Aloha,

Nathan Lau
Petaling Jaya, Kuala Lumpur, Malaysia

memphis minnie's in lower haight sf, CA -- excellent -- SC, NC sauces and
bullshit ketchupy sweety crap bbq sauce (it aint that bad but i am from SC
so i have a mustard sauce fetish and i will truck with the vinegar NC sauce
but not the KC, usually) also Brother_In_Law's #2 (never seen nor heard of
Brother_In_Law's #1) is good traditional KC style brisket link shorties fare
on Divisadero here in SF

On Mon, 16 Feb 2004 15:19:18 GMT, "Jason in Dallas" >
wrote:

I'm not there any longer, but in South Carolina, mustard sauce rules.
Lots of chopped pork and hash are what you see.

>I'm basically looking for new ideas, also curious about regional
>differences. For example someone posted a picture of finished brisket and it
>was sliced a lot thicker than we do here in Dallas. So I was wondering what
>people eat, how it's prepared, how it's served, etc.
>
>So pitch in and share what you eat in your area!
>
>**BBQ info for Dallas, TX**
>
>The most popular here by far is beef brisket, dry rubbed, slow smoked and
>sliced thin with sauce on the side only if you request it. The sauce is warm
>at most restaurants. One of the best Q places in Central Texas (Krause)
>doesn't even have sauce at all, and they'll look at you like you insulted
>them if you ask for it since good Q is supposed to not need sauce at all, at
>least to them. Brisket is so popular that if you go to a Q restaurant and
>say "I'd like a sandwich" they'll reply "sliced or chopped?" meaning beef
>brisket; it's assumed you asked for beef. Chopped beef with sauce on a bun
>and pickles and onions on the side could easily be the official state
>sandwich if there were such a category. Many places simmer the chopped beef
>directly in the sauce in a crock pot or likewise to let the flavors
>comingle, then ladle it on the bun for serving - kind of a BBQ Sloppy Joe.
>That's my favorite way to eat the sandwich.
>
>A popular yet possibly unusual to the rest of you item in older
>neighborhoods here is the rib sandwich, which is loin ribs chopped in half
>served open face on Texas toast (thick white bread cooked on flat top
>griddle with butter) with sauce. You're expected to bite around the bones.
>
>Pulled pork is NOT something popular around here. Many people have never
>heard of it, real shame. Likewise spareribs are not common at Q restaurants
>but are commonly served in some homes, usually as a roast from an oven
>drowning in sweet Q sauce. Tri-tip is another dish that's foreign here,
>another real shame.
>
>"Backyard BBQ" to most amateurs here means grilling, with things like
>chicken pieces covered in commercial Q sauce as they cook. A grill, whether
>gas or charcoal, is actually called "a barbecue" here as in "I'm gonna toss
>some steaks on the barbecue, how you like yours cooked?" By the way "steak"
>to some folks here is synonymous with "T-bone."
>
>Dr. Pepper or iced tea is the usual beverage for BBQ. Beer is also huge
>here, especially Miller Lite.
>
>(P.S. - Texas likes to claim birthrights to chili, and chili most definitely
>doesn't ever have beans. Tomatoes are also cheating. If you put beans and
>tomatoes into a pot of meat with chillis and simmer it with spices you could
>well make a tasty stew, but it sure ain't chili.)
>

On Mon, 16 Feb 2004 07:39:59 -0800, "Louis Cohen"
> wrote:

>Some of the tastiest roast meat is available in local Indian or Pakistani
>restaurants from the tandoor.

Since we're stretching the definition of BBQ, don't forget the
Vietnamese grilled pork, beef and chicken.

-sw

Northwest Georgia

The "native" q in this area seems to be sliced pork shoulders with mild
hickory smoke flavor and a runny sauce that appears to be only a distant
relative of the North Carolina sauces. It is tomato and vinegar with some
sweet, but it is very weak. They also do chicken halves and beef. The ribs
are along the same lines, too.

I said "native" in the first paragraph because there are any number of other
styles of bbq that can be found around here (just not in my town!). A person
can find pulled, chopped, or sliced pork, beef, ribs, or chicken. with
anything from a vinegar sauce to a KC sweet. I have even heard that some
folks have imported the white sauce from Alabama and the black sauce from
Tenn.

I hope to change people's idea of what good q is in these parts as I
introduce them to real low and slow pulled pork. I also want to learn to do
good ribs and TX style brisket.

ag

"Nelson Brooks" > wrote> memphis minnie's
in lower haight sf, CA -- excellent -- SC, NC sauces and
> bullshit ketchupy sweety crap bbq sauce (it aint that bad but i am from SC
> so i have a mustard sauce fetish and i will truck with the vinegar NC
sauce
> but not the KC, usually) also Brother_In_Law's #2 (never seen nor heard of
> Brother_In_Law's #1) is good traditional KC style brisket link shorties
fare
> on Divisadero here in SF
>
>

Dude! Ever heard of a period? It's the normal method of punctuating the end
of a sentence. See? Like that. Right there. A period goes right at the end
of the sentence like this. that little dot after all the words is a period.
Sheesh....what happened? You miss your head start class?

--
Fosco Gamgee Whitfurrows
and his 6" boner

F.G. Whitfurrows wrote:
> Dude! Ever heard of a period? It's the normal method of punctuating
> the end of a sentence. See? Like that. Right there. A period goes
> right at the end of the sentence like this. that little dot after all
> the words is a period. Sheesh....what happened? You miss your head
> start class?

He's writin' from San Fran, maybe he's got an aversion to periods. Know what
I mean?

D
--

AG wrote:
> Northwest Georgia

Ah shit, some of the thickest g'damn accents I ever heard was from N.
Georgia, was it west or east though?
I thinkin mid to east?

> ribs, or chicken. with anything from a vinegar sauce to a KC sweet. I
> have even heard that some folks have imported the white sauce from
> Alabama and the black sauce from Tenn.

Hunh, Alabama white sauce? Anyone 'splain what this is? Knowin' it's
attributed to Alabama by a Georgia boy is enough to make me wary. Chicken
Fried Steak gravy, grits, what?
What's Tennessee black sauce? Probably not all that great but still
interested. Bet it's got some bourbon in it.


> I hope to change people's idea of what good q is in these parts as I
> introduce them to real low and slow pulled pork. I also want to learn
> to do good ribs and TX style brisket.
>
> ag

Do tell, some parts of what is referred to as BBQ's heartland don't know
shinola about it? Nice to know we all human.

D
--

Duwop wrote:

> Hunh, Alabama white sauce? Anyone 'splain what this is? Knowin' it's
> attributed to Alabama by a Georgia boy is enough to make me wary.

Not what I'd put on my ribs, but here it is...


Alabama White Barbecue Sauce

Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Grilling Sauces


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mayonaise
1 cup cider vinegar
1 tablespoon lemon juice
1 1/2 tablespoons freshly-ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne

Mix ingredients together and refrigerate.

This is a finishing sauce and should be applied at the last moments of
cooking or it will break down.

This recipe yields ?? cups.

Source:
"Culinary Café at http://www.culinarycafe.com"



--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:
> Duwop wrote:
>
>> Hunh, Alabama white sauce? Anyone 'splain what this is? Knowin' it's
>> attributed to Alabama by a Georgia boy is enough to make me wary.
>
> Not what I'd put on my ribs, but here it is...
>
>
> Alabama White Barbecue Sauce
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup mayonaise
> 1 cup cider vinegar
> 1 tablespoon lemon juice
> 1 1/2 tablespoons freshly-ground black pepper
> 1/2 teaspoon salt
> 1/4 teaspoon cayenne

Thanks Reg, scary lookin, aint it. 1Cup Mayo, 1Cup vinegar? MmmmMmmm, Spicy
mayo flavored vinegar.

Who wants to take one for the team?

I nominate Fosco, anyone second that?

--

Duwop wrote:

> Reg wrote:
>> Alabama White Barbecue Sauce
>>
>> Amount Measure Ingredient -- Preparation Method
>>-------- ------------ --------------------------------
>> 1 cup mayonaise
>> 1 cup cider vinegar
>> 1 tablespoon lemon juice
>> 1 1/2 tablespoons freshly-ground black pepper
>> 1/2 teaspoon salt
>> 1/4 teaspoon cayenne
>
>
> Thanks Reg, scary lookin, aint it. 1Cup Mayo, 1Cup vinegar? MmmmMmmm, Spicy
> mayo flavored vinegar.
>

A recipe straight out of a school cafeteria

One thing I've noticed when feeding crowds is that people tend to
start out the night with a clean palate and gravitate toward the
best and most subtle flavors you're serving. As they start to fill
up with alcohol, they flock to the (much more crude IMO) mayo-based
preperations. And they eat it by the truckload.

Can we conclude from this that the folks in 'bama spend
a lot of their time tanked?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

> What's Tennessee black sauce? Probably not all that great but still
> interested. Bet it's got some bourbon in it.

I have also heard it refered to as Kentucky Black Sauce
Here's a few links to some variations
http://www.jewish-food.org/recipes/saukybbq.htm
http://www.fightingcock.com/bourbonbar-foodrecipes.html

you never know what somebody will decide to put on bbq.

ag

> > I hope to change people's idea of what good q is in these parts as I
> > introduce them to real low and slow pulled pork. I also want to learn
> > to do good ribs and TX style brisket.
> >
> > ag
>
> Do tell, some parts of what is referred to as BBQ's heartland don't know
> shinola about it? Nice to know we all human.
>
> D
> --
>

Looking at what I wrote it may sound like I was saying that everybody else
needs to learn how we do it here. What I was trying to say was that I am
hoping to show people in my area that there are other, and IMO, better ways
to make pork bbq. The sliced stuff I get here seems undercooked (you
couldn't pull it), it has that nasty runny, bland sauce, and it is served
with all this fat and bone pieces. I like my meat clean (lean meat and bark)
The stuff here also has almost no smoke flavor. The funny thing is, when I
have served bbq to locals I get one of two responses:
"I never knew q could be this good"
or
"Yuck, This stuff has that smokey flavor and I don't like it pulled like
this"

Oh well, to each his own.

ag

"F.G. Whitfurrows" > held forth in
:

>
> "Nelson Brooks" > wrote> memphis
> minnie's in lower haight sf, CA -- excellent -- SC, NC sauces and
>> bullshit ketchupy sweety crap bbq sauce (it aint that bad but i am
>> from SC so i have a mustard sauce fetish and i will truck with the
>> vinegar NC
> sauce
>> but not the KC, usually) also Brother_In_Law's #2 (never seen nor
>> heard of Brother_In_Law's #1) is good traditional KC style brisket
>> link shorties
> fare
>> on Divisadero here in SF
>>
>>
>
> Dude! Ever heard of a period? It's the normal method of punctuating
> the end of a sentence. See? Like that. Right there. A period goes
> right at the end of the sentence like this. that little dot after all
> the words is a period. Sheesh....what happened? You miss your head
> start class?
>

Period? We don't need no steenking period?

--
Harry in Iowa

"Land of mystery 'cause nobody really lives there"

"Duwop" > wrote

> Who wants to take one for the team?
>
> I nominate Fosco, anyone second that?
>

I'm in, baby!

I grew up in 'Bama and I ain't never heard of nothin like that but what the
hell...I'll give it a shot. Its prolly what them lousy Auburn fans eat.:>)

--
Fosco Gamgee Whitfurrows
and his 6" boner

Duwop wrote:
> Reg wrote:
>> Duwop wrote:
>>
>>> Hunh, Alabama white sauce? Anyone 'splain what this is? Knowin' it's
>>> attributed to Alabama by a Georgia boy is enough to make me wary.
>>
>> Not what I'd put on my ribs, but here it is...
>>
>>
>> Alabama White Barbecue Sauce
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 cup mayonaise
>> 1 cup cider vinegar
>> 1 tablespoon lemon juice
>> 1 1/2 tablespoons freshly-ground black pepper
>> 1/2 teaspoon salt
>> 1/4 teaspoon cayenne
>
> Thanks Reg, scary lookin, aint it. 1Cup Mayo, 1Cup vinegar? MmmmMmmm, Spicy
> mayo flavored vinegar.
>
> Who wants to take one for the team?
>
> I nominate Fosco, anyone second that?
>
Well, if you'll let me use Miracle Whip instead of mayonaise, I could be
cornvinced to try a dab or three.

BOB

"AG" > wrote

> Oh well, to each his own.
>

Alotta folks that way like it sliced. My mom, for instance, in Alabama
insists on sliced Q. I like it both ways.

--
Fosco Gamgee Whitfurrows
and his 6" boner

> Alotta folks that way like it sliced. My mom, for instance, in Alabama
> insists on sliced Q. I like it both ways.
>
> --
> Fosco Gamgee Whitfurrows
> and his 6" boner

Yeah, I don't dislike it if it is done well. I just prefer pulled. There is
a place in Summerville Ga called Armstrong's that does it sliced and I would
go there over some of the pulled pork places around. Real good stuff there
(although I have heard it may have gone down a little as of late).

ag

> I grew up in 'Bama and I ain't never heard of nothin like that but what
the
> hell...I'll give it a shot. Its prolly what them lousy Auburn fans eat.:>)
>
> --
> Fosco Gamgee Whitfurrows
> and his 6" boner


I was told it is from the Huntsville area. Leftover rocket fuel?

dunno
ag

Durham, NC

Durham is right on the dividing line between eastern and western style
barbeque. We only barbeque pigs here (beef is for Yankees), and there can
often be disagreement as to shoulders vs butts. Both eastern and western
are very similar, except that eastern sauce has a heavy vinegar element to
it, while western tends to be more tomato based. The eastern sauce is
rather runny -- it's really just a jar of vinegar with a bunch of peppers.
The western tomato sauce is a bit thicker. Hickory is the predominant wood
to produce the smoke.

If you're on the eastern side, your slaw will most likely tend towards
creamy, while the western side tends towards a "freezer" slaw that has a
tomato barbeque sauce mixed in. The typical tray in a Lexington style Q
joint is a huge mound of slaw server with an equally huge mound of barbeque.
Most eastern places will also serve a brunswick stew.


--
Greg Leman
Carolina Sauce Company, Inc.
http://www.carolinasauce.com
A wide variety of sauces and specialty foods over the web.

On Thu, 19 Feb 2004 18:38:17 -0500, " BOB" >
wrote:

>Well, if you'll let me use Miracle Whip instead of mayonaise, I could be
>cornvinced to try a dab or three.

Blasphemy. Too may bologna sandwiches on Wonder bread as a kid,
eh?

-sw

On Thu, 19 Feb 2004 18:38:17 -0500, " BOB" >
wrote:

>Duwop wrote:
>> Reg wrote:
>>> Duwop wrote:
>>>
>>>> Hunh, Alabama white sauce? Anyone 'splain what this is? Knowin' it's
>>>> attributed to Alabama by a Georgia boy is enough to make me wary.
>>>
>>
>Well, if you'll let me use Miracle Whip instead of mayonaise, I could be
>cornvinced to try a dab or three.
>
>BOB
>
WTF's the diff?

Harry

> I was told it is from the Huntsville area. Leftover rocket fuel?

Maybe it's from Germany.

-John O

>From:

>A little farther south of Louis, in the Santa Maria area of Southern
>California,

Not sure those Central Coast folk would like being lumped in with us Socali's
down here Insane Diego and the like. LOL
Cooking tri-tips is so ubiquitous now that Costco sells Santa Marie style
grills.

Best bbq I have had visiting the Bay Area is in Berkeley. Everett and Jones.
YMMV
back when we made our frequent pilgrimages to see the original Fat Man
rock(jerry garcia) it was always a stop before the shows. Still is whenever we
head north.
peace
jeff

Steve Wertz wrote:
> On Thu, 19 Feb 2004 18:38:17 -0500, " BOB" >
> wrote:
>
>> Well, if you'll let me use Miracle Whip instead of mayonaise, I could be
>> cornvinced to try a dab or three.
>
> Blasphemy. Too may bologna sandwiches on Wonder bread as a kid,
> eh?
>
> -sw

Nope, not that at all. I grew up with Miracle Whip. Never had Mayo until I was
much older, and prefer the taste of M.W. I'll eat Mayo, but if I have my
"druthers", I druther have Miracle Whip.

BOB

Harry Demidavicius wrote:
> On Thu, 19 Feb 2004 18:38:17 -0500, " BOB" >
> wrote:
>
>> Duwop wrote:
>>> Reg wrote:
>>>> Duwop wrote:
>>>>
>>>>> Hunh, Alabama white sauce? Anyone 'splain what this is? Knowin' it's
>>>>> attributed to Alabama by a Georgia boy is enough to make me wary.
>>>>
>>>
>> Well, if you'll let me use Miracle Whip instead of mayonaise, I could be
>> cornvinced to try a dab or three.
>>
>> BOB
>>
> WTF's the diff?
>
> Harry

More "tangy" taste in Miracle Whip. More drab (IMO) taste in Mayo. Personal
preference. Call it "comfort food" or something like that.

BOB
lived in Huntsville, Ala, and never had no *white* BBQ sauce

" BOB" > wrote

> lived in Huntsville, Ala, and never had no *white* BBQ sauce
>

I'm tellin' ya....gotta be from Auburn. Them folks cain't do nuthin right,
except lose.

--
Fosco Gamgee Whitfurrows
and his 6" boner

> I'm tellin' ya....gotta be from Auburn. Them folks cain't do nuthin right,
> except lose.
>
> --
> Fosco Gamgee Whitfurrows
> and his 6" boner
>
>
What part of Alabama did you call home? My sister is in Tuscaloosa. I have
been to two BBQ places there so far (Johnny Ray's and Foxfire) any
suggestions? I am going to make them take me to Dreamland.
ag

<snipped>

On 22-Feb-2004, " BOB" > wrote:

> Nope, not that at all. I grew up with Miracle Whip. Never had Mayo until
> I was
> much older, and prefer the taste of M.W. I'll eat Mayo, but if I have my
> "druthers", I druther have Miracle Whip.
>
> BOB

Much the same here BOB. I will eat Mayo, but I groove on M.W.
--
M&M ("The most remarkable thing about my mother
is that for thirty years she served the family nothing
but leftovers. The original meal has never been found."
Sam Levinson)

"AG" > wrote

> What part of Alabama did you call home? My sister is in Tuscaloosa. I have
> been to two BBQ places there so far (Johnny Ray's and Foxfire) any
> suggestions? I am going to make them take me to Dreamland.
> ag
>
>

I grew up in Birmingham. Golden Rule and Ollie's are what I ate.
As for T town.....Dreamland is it, Dude. I didnt know they had anything
else.

--
Fosco Gamgee Whitfurrows
and his 6" boner

I grew up in 'Bama and I ain't never heard of nothin like that but what the
hell...I'll give it a shot. Its prolly what them lousy Auburn fans eat.:>)

Grammarian par excellence fergat to have a period he does have ellipses
which i favor when jottting and when not laughing at homophobes

On Mon, 23 Feb 2004 19:59:29 -0600 (CST), (simply
me) wrote:

>ps.Don't nothing go for Uggghhh auburn but queers & steers.& i dayum sho
>don't see any horns in auburn.

That's very witty. You make that up all by yourself?

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

ps.Don't nothing go for Uggghhh auburn but queers & steers.& i dayum sho
don't see any horns in auburn.
-------
That's very witty. You make that up all by yourself?

Kevin S. Wilson
-------------

No,but i wish that i'd had.it's sumthin that all Bama fan's should know
of.

Big Will

On Tue, 24 Feb 2004 17:25:21 -0600 (CST), (simply
me) wrote:

>
>ps.Don't nothing go for Uggghhh auburn but queers & steers.& i dayum sho
>don't see any horns in auburn.
>-------
>That's very witty. You make that up all by yourself?
>
>-------------
>
>No,but i wish that i'd had.it's sumthin that all Bama fan's should know
>of.
>
WHOOSH!!!

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

"Nelson Brooks" > wrote in message
...
> I grew up in 'Bama and I ain't never heard of nothin like that but what
the
> hell...I'll give it a shot. Its prolly what them lousy Auburn fans eat.:>)
>
> Grammarian par excellence fergat to have a period he does have ellipses
> which i favor when jottting and when not laughing at homophobes
>
>

You're hopeless. no one expects perfect grammar around here. However, if you
are writing a whole goddamned paragraph it would be nice if you could
punctuate it so the rest of us can actually read it. My guess is that most
of the guys here would take one look at your silly run-on sentences and just
move on to the next post without bothering to read whatever you might have
to say. At least that's what I'll be doing from now on.

--
Fosco Gamgee Whitfurrows
and his 6" boner

OK guys, I got the skinny on the white sauce. A place in B'ham called
D'mitri's might have it. I'm not sure about that but a friend of mine said
they do.

Other than that it seems to be a Northern Alabama thing, and its used mostly
for chicken, I believe. The person I spoke with says she hasn't really seen
it anywhere south of Hanceville, AL (wherever the hell that is).

I'll make it and try it and tell y'all all about it. Stay tuned.

--
Fosco Gamgee Whitfurrows
and his 6" boner