Here's my favorite BBQ mop.

The mop is especially good with pork butt or shoulder for pulled pork.

1 quarts water
2 tablespoons brown sugar
2 tablespoons black pepper
1/4 cup butter
1/2 cup vinegar
2 tablespoons salt
1/4 cup Worcestershire sauce
1/2 cup onion
2 teaspoons dry mustard
1 1/3 tablespoons chili powder
1 tablespoon Tabasco sauce
2 cloves garlic

Bring all ingredients to a boil. Simmer 15 minutes. Cool.

-----------------

Here's a BBQ rub I've used for eons.....It's really good, IMHO.

5 tbsp paprika
2 1/2 tbsp salt
2 tbsp garlic powder
2 tbsp onion powder
4 tsps black pepper
4 tsps dried parsley
2 tsps cayenne
2 tsps cumin
1 tsp coriander
1 tsp dried oregano
1/4 tsp jalapeno or hot chili powder to taste
5 tbsp McCormick BBQ spice mix

Combine all ingredients and mix well with whisk to blend thoroughly.


Doncha just luv Summer grillin time?

On Thu, 07 Jul 2011 14:00:39 -0700, ImStillMags wrote:

<snipped recs in a fit of weather-jealousy>
>
>
> Doncha just luv Summer grillin time?

I do. And I've missed it... we've got about 2 more months of crappy cold
weather to get through in this neck of the woods before we can do any
outdoor grilling. <grumble, mumble, grumble>

--
Cheers
Chatty Cathy

On Jul 8, 11:02*am, ChattyCathy > wrote:

> > Doncha just luv Summer grillin time?
>
> I do. And I've missed it... we've got about 2 more months of crappy cold
> weather to get through in this neck of the woods before we can do any
> outdoor grilling. <grumble, mumble, grumble>


oh...are you 'down under'?? Just remember while we are freezing our
asses off, you are happily throwing stuff on the bbq.

On Jul 7, 2:00*pm, ImStillMags > wrote:

Does anyone else have a favorite mop and/or rub?

I'd love to see them.

On Sat, 9 Jul 2011 16:58:48 -0400, "Ed Pawlowski" >
wrote:

> DRY RUBS

Holy Mackerel - Thanks a million! I'm passing this on to a friend who
is interested in rubs.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 9 Jul 2011 16:58:48 -0400, "Ed Pawlowski" >
wrote:

>
>"ImStillMags" > wrote in message
...
>> On Jul 7, 2:00 pm, ImStillMags > wrote:
>>
>> Does anyone else have a favorite mop and/or rub?
>>
>> I'd love to see them.
>>
>>
>>
>
> 196 DRY RUBS

Thank you so much. Snipped and saved.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Jul 9, 1:58*pm, "Ed Pawlowski" > wrote:


wow !!! a rub for all seasons !!! Thanks.

On Jul 9, 4:26*pm, sf > wrote:
> On Sat, 9 Jul 2011 16:58:48 -0400, "Ed Pawlowski" >
> wrote:
>
> > *DRY RUBS
>
> Holy Mackerel - Thanks a million! *I'm passing this on to a friend who
> is interested in rubs.
>
>
I'm saving it, too!

"Ed Pawlowski" > wrote in message
...
>
> "ImStillMags" > wrote in message
> ...
>> On Jul 7, 2:00 pm, ImStillMags > wrote:
>>
>> Does anyone else have a favorite mop and/or rub?
>>
>> I'd love to see them.
>
> 196 DRY RUBS
> <mild snip>
> Smoky's Standing Rib Roast Rub
>
> 2 Tablespoons Salt
> 1 Tablespoon Garlic Powder
> 1 Tablespoon Onion Powder
> 1 teaspoon Thyme - ground
> 1 teaspoon Bay Leaf - ground
> 1/2 teaspoon Mustard - ground
> 1/2 teaspoon Black Pepper - ground, fresh
>
>
<severe snipping>
<
<
I vote no on a rub for a standing rib roast. I use salt and a bit of pepper
only, and oil to cover the cut ends. For me, standing rib roast is by far
the best tasting part of the cow. The beef stands by itself and should be
left alone.

We just did a boneless one tonight indirectly on the Weber charcoal,
straight through at 325F to 120F followed by 30 minutes of resting while
Mrs. made the Yorkshire pudding. Temp. rose to 130 at the center and it was
pink all the way across.

Yorkshire Pudding: put all into blender
1 cup flour
1 cup milk
2 eggs
salt

Blend this, and pour it over 9 by 12 in. oval cast iron pan on top of 1/4
cup of beef drippings. Pour off excess fat. Make sure you capture all the
brown stuff from the drip pan in the grill. Don't put in too much fat. A
simple foil drip pan between the two baskets of charcoal works justs fine to
catch the drippings during the roast.
Roast the Yorkshire, generally in the oven at about 400F, for 30 minutes or
until brown on the top.
Serve immediately when done with slices of roast with au jus on the side.
It'll make your upcoming week.

Kent

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.

BBQ sauce isn't that hard to make, and you probably already have all
the ingredients in your pantry - ketchup (or tomato sauce), mustard,
brown sugar, honey, vinegar, hot sauce, red pepper flakes, ground
black pepper, I sometimes like to use a little pure Vermont maple
syrup. BBQ sauce does not, I repeat not, use white sugar. There are
three basic kinds of BBQ sauce - Ketchup (or tomato sauce) based,
Mustard based, or Vinegar and Red Pepper Flakes.

To make Ketchup BBQ sauce, I might start with maybe a cup of ketchup
and add 1/4 vinegar and 1/4 cup mustard and 1/2 cup brown sugar and
1/4 cup honey, a couple tablespoons hot sauce in a saucepan. From
that point I start cooking over low-medium heat, tasting it constantly
and adding a little more of this and a little more of that until I get
the taste right. If it is too vinegary, I add a little more
sweetness, stir it up and sample it again. If it is too sweet, I
might add a little more mustard or ketchup, and so on. For this
reason, no two of my BBQ sauces ever taste the same.

Mustard Based BBQ sauce uses all the above ingredients except for
ketchup, and has more honey than brown sugar. But once again you have
to keep sampling it to get the flavor the way you like it, and let it
cook low so the brown sugar dissolves.

Vinegar and Red Pepper is just those two ingredients, although I will
add some black pepper also.

If you start making your own BBQ sauce, you will quickly realize it is
much better than the stuff in the bottle, and you will never buy the
bottled stuff again.

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

George Leppla > wrote:

-snip-

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

I'm not sure how your new neighbors would react. I think of Pastrami
as a NYC food for some reason. But you should take a corned beef [or
corn a brisket] and smoke up some pastrami.

http://www.deejayssmokepit.net/pastrami.htm

I sometimes buy already corned beef on sale, toss the spice packet,
and skip right to the rub & smoke step.

Jim

On Sun, 10 Jul 2011 02:41:49 -0700, "Kent" >
wrote:
> >
>
> We just did a boneless one tonight indirectly on the Weber charcoal,
> straight through at 325F to 120F followed by 30 minutes of resting while
> Mrs. made the Yorkshire pudding. Temp. rose to 130 at the center and it was
> pink all the way across.
>
> Yorkshire Pudding: put all into blender
> 1 cup flour
> 1 cup milk
> 2 eggs
> salt
>
> Blend this, and pour it over 9 by 12 in. oval cast iron pan on top of 1/4
> cup of beef drippings. Pour off excess fat. Make sure you capture all the
> brown stuff from the drip pan in the grill. Don't put in too much fat. A
> simple foil drip pan between the two baskets of charcoal works justs fine to
> catch the drippings during the roast.
> Roast the Yorkshire, generally in the oven at about 400F, for 30 minutes or
> until brown on the top.
> Serve immediately when done with slices of roast with au jus on the side.
> It'll make your upcoming week.
>
The blender method is the only way to go with YP, love it! I make it
ahead and let it sit in the refrigerator (don't remember why anymore,
but it was probably a "Julia" direction that I followed). I take it
out 20-30 minutes ahead of time to warm up and give it a final whiz
before I pour. As far as fat & juice, I try not to use much juice
because I want as much as possible for my gravy and the fat has a
wonderful beefy flavor. I use just enough fat to skim the bottom of
whatever pan I'm using to bake the YP. Any more than that and it's
way too much (fat) for me. 1/4 c would be enough to coat a large
roasting pan. In any case, it sounds like a job well done! What did
you serve on the side with your beef and YP - was it prepared on the
grill too?


--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 10 Jul 2011 05:46:44 -0700 (PDT), Michael OConnor
> wrote:

> BBQ sauce isn't that hard to make, and you probably already have all
> the ingredients in your pantry - ketchup (or tomato sauce), mustard,
> brown sugar, honey, vinegar, hot sauce, red pepper flakes, ground
> black pepper, I sometimes like to use a little pure Vermont maple
> syrup. BBQ sauce does not, I repeat not, use white sugar. There are
> three basic kinds of BBQ sauce - Ketchup (or tomato sauce) based,
> Mustard based, or Vinegar and Red Pepper Flakes.
>
> To make Ketchup BBQ sauce, I might start with maybe a cup of ketchup
> and add 1/4 vinegar and 1/4 cup mustard and 1/2 cup brown sugar and
> 1/4 cup honey, a couple tablespoons hot sauce in a saucepan. From
> that point I start cooking over low-medium heat, tasting it constantly
> and adding a little more of this and a little more of that until I get
> the taste right. If it is too vinegary, I add a little more
> sweetness, stir it up and sample it again. If it is too sweet, I
> might add a little more mustard or ketchup, and so on. For this
> reason, no two of my BBQ sauces ever taste the same.
>
> Mustard Based BBQ sauce uses all the above ingredients except for
> ketchup, and has more honey than brown sugar. But once again you have
> to keep sampling it to get the flavor the way you like it, and let it
> cook low so the brown sugar dissolves.
>
> Vinegar and Red Pepper is just those two ingredients, although I will
> add some black pepper also.
>
> If you start making your own BBQ sauce, you will quickly realize it is
> much better than the stuff in the bottle, and you will never buy the
> bottled stuff again.

Thanks, Michael! I am saving the above for myself and sending it on
to my friend. These Yankees are struggling with the oven method of
roasting "pulled" pork. I think I have stumbled upon a pretty much
kick ass bbq sauce recipe for myself, but am always open to
suggestions. I especially appreciate it when a recipe isn't written
in stone, but begins with basic proportions to get me on the right
track. Cider is my default vinegar and only have white in the
cupboard because that's what my son uses when he cooks. Do you stick
with one type or do you switch it up?

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/9/2011 11:01 AM, ImStillMags wrote:
> On Jul 7, 2:00 pm, > wrote:
>
> Does anyone else have a favorite mop and/or rub?
>
> I'd love to see them.
>
>
>


This is the site from alt.food.bbq There are some great rubs and mops
on this site.

http://www.eaglequest.com/~bbq/faq2/9-1.html

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

George Leppla wrote in rec.food.cooking:

> 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.

Hi George. You see the slaw in Virginia all the time. Normally they
will ask if you prefer it on the side. If they don't ask, it usually
gets added ontop.


A favored local diner here, has 2 types of slaw. Savory (onions,
spices, no sugar) and 'sweet slaw'. I vastly prefer and make the
savory slaw.

Where I really see it though, is a local mom-n-pop place that does a
wonderful set of chicken samwiches. They make their own yeast rolls
and slaw. The best one is a boneless breaded and deep fried crunchy
and spicy chicken served on a bun with savory slaw. Man are they are
good! I get the double slaw (a layer under and over the chicken).



--

Michael OConnor > wrote:

>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.

Obviously it should not be bottled, but the rest of your statement
is not true in all barbecue traditions. Many forms of barbecue have
sauce applied before the plate of barbecue is served to the diner.
In such traditions having a squeeze bottle of sauce on the table
would be unthinkable, and it is often not considered proper to
ask for sauce on the side either.

One can, of course, always ask for the sauce to be left off entirely.

Probably the most notable no-sauce tradition is Texas.


Steve

On Sun, 10 Jul 2011 11:40:30 -0500, "cshenk" > wrote:

> A favored local diner here, has 2 types of slaw. Savory (onions,
> spices, no sugar) and 'sweet slaw'. I vastly prefer and make the
> savory slaw.

I'm not a slaw maker and rank KFC slaw pretty high (LOL, really),
would you please post your recipe?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 10 Jul 2011 16:44:17 +0000 (UTC),
(Steve Pope) wrote:

> Michael OConnor > wrote:
>
> >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.
>
> Obviously it should not be bottled, but the rest of your statement
> is not true in all barbecue traditions. Many forms of barbecue have
> sauce applied before the plate of barbecue is served to the diner.
> In such traditions having a squeeze bottle of sauce on the table
> would be unthinkable, and it is often not considered proper to
> ask for sauce on the side either.
>
> One can, of course, always ask for the sauce to be left off entirely.
>
> Probably the most notable no-sauce tradition is Texas.
>
You can't please "everyone", Steve... particularly when it comes to Q.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 10 Jul 2011 10:55:10 -0700, sf > wrote:

>On Sun, 10 Jul 2011 11:40:30 -0500, "cshenk" > wrote:
>
>> A favored local diner here, has 2 types of slaw. Savory (onions,
>> spices, no sugar) and 'sweet slaw'. I vastly prefer and make the
>> savory slaw.
>
>I'm not a slaw maker and rank KFC slaw pretty high (LOL, really),
>would you please post your recipe?

I'm with you on KFC's slaw-- most of the time. I've gotten bad slaw
on occasion.

This is the recipe I've been using for the past few years. It's super
simple. I make it the day before we eat it. It is mayo-free. If my
wife insists, I'll liven it up with mayo on day 3.

http://www.food.com/recipe/german-coleslaw-52550

I probably go for a smaller than medium cabbage-- and might add more
pepper and onion.

I do it a lot more often since I got a FP that slices-- takes about 3
minutes to dispatch all those veggies- everything comes out nice and
fine-- and I don't bleed into the salad.

Jim

George Leppla wrote:

> 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.

It is more of a southeast regional thing, as opposed to your neck of the
woods. Slaw dogs are also a common thing (cole slaw on hotdogs)

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."--------
----- Robert Heinlein

On Sun, 10 Jul 2011 14:35:24 -0400, Jim Elbrecht >
wrote:

> On Sun, 10 Jul 2011 10:55:10 -0700, sf > wrote:
>
> >On Sun, 10 Jul 2011 11:40:30 -0500, "cshenk" > wrote:
> >
> >> A favored local diner here, has 2 types of slaw. Savory (onions,
> >> spices, no sugar) and 'sweet slaw'. I vastly prefer and make the
> >> savory slaw.
> >
> >I'm not a slaw maker and rank KFC slaw pretty high (LOL, really),
> >would you please post your recipe?
>
> I'm with you on KFC's slaw-- most of the time. I've gotten bad slaw
> on occasion.
>
> This is the recipe I've been using for the past few years. It's super
> simple. I make it the day before we eat it. It is mayo-free. If my
> wife insists, I'll liven it up with mayo on day 3.
>
> http://www.food.com/recipe/german-coleslaw-52550
>
> I probably go for a smaller than medium cabbage-- and might add more
> pepper and onion.
>
> I do it a lot more often since I got a FP that slices-- takes about 3
> minutes to dispatch all those veggies- everything comes out nice and
> fine-- and I don't bleed into the salad.
>
Thanks Jim, copied and saved! I like your FP method, so I'll try that
too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/10/2011 9:27 AM, Jim Elbrecht wrote:
> I'm not sure how your new neighbors would react. I think of Pastrami
> as a NYC food for some reason. But you should take a corned beef [or
> corn a brisket] and smoke up some pastrami.
>
> http://www.deejayssmokepit.net/pastrami.htm
>
> I sometimes buy already corned beef on sale, toss the spice packet,
> and skip right to the rub& smoke step.

Yes... I have seen a couple of recipes for making pastrami like that...
using a corned beef from the store. I'm sure I'll be trying it some day.

These Cajuns and Texans don't know from Pastrami.... but smoked brisket
is almost an art form down here.

George L

On 7/10/2011 2:05 PM, Dave Bugg wrote:
> It is more of a southeast regional thing, as opposed to your neck of the
> woods. Slaw dogs are also a common thing (cole slaw on hotdogs)

Slaw on hot dogs, hamburgers and BBQ sandwiches seemed to be popular all
along the
I 95 corridor from Virginia to Florida. I seem to remember some hot
dog place in Chicago also put slaw on a hot dog, but heck, they even
like that fluorescent green relish so I can't take them seriously! <vbg>

George L

sf wrote in rec.food.cooking:

> On Sun, 10 Jul 2011 11:40:30 -0500, "cshenk" > wrote:
>
> > A favored local diner here, has 2 types of slaw. Savory (onions,
> > spices, no sugar) and 'sweet slaw'. I vastly prefer and make the
> > savory slaw.
>
> I'm not a slaw maker and rank KFC slaw pretty high (LOL, really),
> would you please post your recipe?

Sure!

I have several.

Basic slaw:

2 cups fairly fine chopped cabbage
1/8 cup minced onion (red or vidalia preferred)
1/2 TB prepared mustard
1 TS cane vinegar
1 shaved carrot (about 1/4 cup small carrot)
2-3 raw radish, minced
4oz drained can black olives
1/2 cup mayo (NEVER miracle whimp!)
Black pepper to taste

Optional swaps/additions,

daikon for the radish
Add raw garlic minced fine
Comino seeds (whole cumin)
Sour cream for 1/2 the mayo
A small shake of hot sauce

Note, this is NOT a sweet slaw nor is it intended to be one.

--

On Sun, 10 Jul 2011 15:52:17 -0500, "cshenk" > wrote:

> I have several.

Copied and saved - thanks Carol!

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/10/2011 11:44 AM, Steve Pope wrote:
> Michael > wrote:
>
>> 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.
>
> Obviously it should not be bottled, but the rest of your statement
> is not true in all barbecue traditions. Many forms of barbecue have
> sauce applied before the plate of barbecue is served to the diner.
> In such traditions having a squeeze bottle of sauce on the table
> would be unthinkable, and it is often not considered proper to
> ask for sauce on the side either.
>
> One can, of course, always ask for the sauce to be left off entirely.
>
> Probably the most notable no-sauce tradition is Texas.
>


Most places we've been in Texas have a home made sauce or two on the
table. I don't put anything other than dry rubs on the brisket, ribs and
pork butts I smoke, but I do serve them with a home made sauce on the
side. DH never sauces his. I will sometimes sauce mine.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

sf > wrote:

>On Sun, 10 Jul 2011 14:35:24 -0400, Jim Elbrecht >
>wrote:
-snip-
>>
>> I do it a lot more often since I got a FP that slices-- takes about 3
>> minutes to dispatch all those veggies- everything comes out nice and
>> fine-- and I don't bleed into the salad.
>>
>Thanks Jim, copied and saved! I like your FP method, so I'll try that
>too.

Just to be clear- I use a slicing disk in my FP [a HB 'Big Mouth'] --
I don't try to control that crazy blade on the bottom.

Jim

"sf" > wrote in message
...
> On Sun, 10 Jul 2011 02:41:49 -0700, "Kent" >
> wrote:
>> >
>>
>> We just did a boneless one tonight indirectly on the Weber charcoal,
>> straight through at 325F to 120F followed by 30 minutes of resting while
>> Mrs. made the Yorkshire pudding. Temp. rose to 130 at the center and it
>> was
>> pink all the way across.
>>
>> Yorkshire Pudding: put all into blender
>> 1 cup flour
>> 1 cup milk
>> 2 eggs
>> salt
>>
>> Blend this, and pour it over 9 by 12 in. oval cast iron pan on top of 1/4
>> cup of beef drippings. Pour off excess fat. Make sure you capture all the
>> brown stuff from the drip pan in the grill. Don't put in too much fat. A
>> simple foil drip pan between the two baskets of charcoal works justs fine
>> to
>> catch the drippings during the roast.
>> Roast the Yorkshire, generally in the oven at about 400F, for 30 minutes
>> or
>> until brown on the top.
>> Serve immediately when done with slices of roast with au jus on the side.
>> It'll make your upcoming week.
>>
> The blender method is the only way to go with YP, love it! I make it
> ahead and let it sit in the refrigerator (don't remember why anymore,
> but it was probably a "Julia" direction that I followed). I take it
> out 20-30 minutes ahead of time to warm up and give it a final whiz
> before I pour. As far as fat & juice, I try not to use much juice
> because I want as much as possible for my gravy and the fat has a
> wonderful beefy flavor. I use just enough fat to skim the bottom of
> whatever pan I'm using to bake the YP. Any more than that and it's
> way too much (fat) for me. 1/4 c would be enough to coat a large
> roasting pan. In any case, it sounds like a job well done! What did
> you serve on the side with your beef and YP - was it prepared on the
> grill too?
>
>
We bake YP in the oven. The charcoal grill is only 300F or so when the roast
comes out. We do just what Julia did. I think I remember that episode on the
French Chef. 1/4 cup is too much. We've decided to cut down in the future.
It rises above all the oil, but the bottom is a bit too greasy. On the side,
just green beans.

What do you do for gravy? Do you make roux with the remaining fat and brown
granules, and from that a gravy? We've always just relied on the au jus.

Kent

On Sun, 10 Jul 2011 14:40:54 -0700, "Kent" >
wrote:

> What do you do for gravy? Do you make roux with the remaining fat and brown
> granules, and from that a gravy? We've always just relied on the au jus.

I use my fat separator to separate fat from jus. Of course there's
always a little fat in the jus, which I think it's just enough to make
a good gravy. I use a slurry of flour and water and add it to the jus
(with a couple drops of Worcestershire added to the resulting gravy).
I always use the fond and never strain my gravy because I like a
rustic/provencial/home style, not a characterless restaurant style.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 10 Jul 2011 17:34:47 -0400, Jim Elbrecht >
wrote:

> sf > wrote:
>
> >On Sun, 10 Jul 2011 14:35:24 -0400, Jim Elbrecht >
> >wrote:
> -snip-
> >>
> >> I do it a lot more often since I got a FP that slices-- takes about 3
> >> minutes to dispatch all those veggies- everything comes out nice and
> >> fine-- and I don't bleed into the salad.
> >>
> >Thanks Jim, copied and saved! I like your FP method, so I'll try that
> >too.
>
> Just to be clear- I use a slicing disk in my FP [a HB 'Big Mouth'] --
> I don't try to control that crazy blade on the bottom.
>
I knew what you meant by "slice". I'd say the cabbage was chopped if
the bottom blade was used. I imagine commercial slaw is chopped (in
huge FP type machines).


--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 10, 8:51*am, George Leppla > wrote:
> 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.
>
>
> George L
>
>
I'm with George! It depends on the area if slaw is plopped on top and
I HATE slaw on a bbq sandwich!!!! I love a good slaw, but please,
don't ruin my sandwich because _you_ like it on yours. On the side
please.

George Leppla wrote:

> 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.


Cole slaw on the sandwich (pork, not beef) is a common Carolina style of
sandwich.

On Sun, 10 Jul 2011 14:35:24 -0400, Jim Elbrecht wrote:

> On Sun, 10 Jul 2011 10:55:10 -0700, sf > wrote:
>
>>On Sun, 10 Jul 2011 11:40:30 -0500, "cshenk" > wrote:
>>
>>> A favored local diner here, has 2 types of slaw. Savory (onions,
>>> spices, no sugar) and 'sweet slaw'. I vastly prefer and make the
>>> savory slaw.
>>
>>I'm not a slaw maker and rank KFC slaw pretty high (LOL, really),
>>would you please post your recipe?
>
> I'm with you on KFC's slaw-- most of the time. I've gotten bad slaw
> on occasion.
>
> This is the recipe I've been using for the past few years. It's super
> simple. I make it the day before we eat it. It is mayo-free. If my
> wife insists, I'll liven it up with mayo on day 3.
>
> http://www.food.com/recipe/german-coleslaw-52550
>
> I probably go for a smaller than medium cabbage-- and might add more
> pepper and onion.
>
> I do it a lot more often since I got a FP that slices-- takes about 3
> minutes to dispatch all those veggies- everything comes out nice and
> fine-- and I don't bleed into the salad.
>
> Jim

something in me doesn't cotton to the idea of oil in cole slaw - well,
except for the oil in mayonnaise. (but i will use both olive oil and
mayonnaise in potato salad.)

your pal,
blake

On Jul 11, 1:03*pm, blake murphy > wrote:

> something in me doesn't cotton to the idea of oil in cole slaw - *well,
> except for the oil in mayonnaise. *(but i will use both olive oil and
> mayonnaise in potato salad.)

To each their own. At lunch today I had shredded cabbage
with a big squeeze of lemon and a little extra-virgin olive oil,
seasoned with salt and pepper. Not very much like cole slaw,
but tasty nonetheless. (This accompanied a sandwich of
shredded roast chicken breast dressed with my hot and
tangy barbecue sauce, on a buttered, griddled onion roll.)

My cole slaw recipe is informal in the extreme.

About 3/4 cup of mayonnaise for a pound of shredded cabbage
Loosen with enough cider vinegar to make it workable
Add a teaspoon or two of sugar
A shake of onion powder
A shake of ground celery seed
Salt and pepper to taste

Cindy Hamilton

On Sun, 10 Jul 2011 12:05:25 -0700, Dave Bugg wrote:

> George Leppla wrote:
>
>> 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.
>
> It is more of a southeast regional thing, as opposed to your neck of the
> woods. Slaw dogs are also a common thing (cole slaw on hotdogs)

i can't understand the appeal of a slaw dog at all. (but i don't like it
on a barbecue sandwich, either.)

your pal,
blake

On Jul 11, 10:23*am, Cindy Hamilton >
wrote:
>
> My cole slaw recipe is informal in the extreme.

So is mine, Southern style, just finely chopped cabbage, a little salt
a little sugar and mayonaise...and
if it's not tart enough, a little vinegar.


But....I do love the old style deli "health salad'. We served it in
the restaurant and it was a favorite.

http://www.hizzoners.com/recipes/sal...i-health-salad