"Anne Onime" > wrote in message
...
> The most important thing to remember when doing barbecue in
> the style of the Iowans is to soak your wood in Iowan corn
> whisky first. Let it soak for at least one week. Then go
> out and kill your hog, or buy it from the hog store. We
> prefer to buy ours as we are city dwellers. Next, get your
> 200 gallon drum that's been outfitted for barbecue. Put on
> your hog pieces with the wood underneath which is now on
> fire. Enjoy. Don't use sauce because it will only bring you
> sadness.
>

Don't mean to be negative, but I have visited Iowa in the summer
(who in their right mind would visit in winter?), and have been to
a few, what they call barbecues. They barbecues were put on
by seed corn companies out in the country beside a corn field.

The whole deal was to sell seed corn, which is understandable, but
in Texas, our barbecues are to meet people, have good food, and
good company. Their barbecue was pork (that is positive) cooked
in an oven and heated in an electric open oven or serving tray. It
wasn't bad, but it sure wasn't what I would call barbecue.

I cooked several racks of pork ribs on a dug in the ground barbecue
set up since no one seemed to have barbecue equipment. We had
about 30 people for the cook out. They were almost all positive, almost
ecstatic about the ribs.

Not intending to put Iowa barbecue down, but Those people seemed to
think that Texas style dry barbecue had a lot going for it. At least we
didn't have any ribs left.

Bob