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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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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.) |
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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.) > > |
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"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 |
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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 |
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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.) > |
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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 |
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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 |
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![]() "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 |
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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 -- |
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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 |
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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? -- |
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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 |
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![]() > 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 |
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![]() > > 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 |
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"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" |
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![]() "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 |
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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 |
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![]() "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 |
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![]() > 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 |
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![]() > 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 |
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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. |
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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 |
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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 |
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> I was told it is from the Huntsville area. Leftover rocket fuel?
Maybe it's from Germany. -John O |
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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 |
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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 |
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![]() " 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 |
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![]() > 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 |
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<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) |
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![]() "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 |
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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 |
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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 |
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![]() 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 |
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![]() "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 |
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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 |
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