SC - Aussie BBQ?

Wed Jan 17 08:03:12 PST 2001

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In a message dated 1/17/01 5:46:19 AM Central Standard Time, 
meliora at asiaonline.net.au writes:

> How do they have it over there?
> 

Here in the middle of the states, Jefferson City, Missouri, We bar-b-que on 
grills, steaks, chicken fish, vegetables, that sort of thing but we also have 
bar-b-que, beef, pork, chicken that has been smoked, mesquite or hickory 
wood, and then basted with a Kansas City style sauce, tomato based, sweet 
from molasses, brown sugar or honey, and smoke.
Sauces vary widely across the country.  Some are vinegar based and thin.  The 
wood to smoke with varies by region too.
Far about 6 months we had a bar-b-que restaurant there that had items on the 
menu from every region.  I had a blast "eating my way across the country".  
But I was born and bred in Kansas City, sweet thick sauce over hickory smoked 
ribs, man that is eating.  I do not want any "sides" I just want my ribs, Ice 
water to wash it down and a place to wash up after!
Come to Lillie's War and I'll arrange for a feast from Gates Bar-b-que to be 
sent to site.  You can then taste our region's offerings!  Beth (because poor 
Alvira would have never had the pleasure of a bar-b-que sauce dripping from 
her chin)!

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<HTML>In a message dated 1/17/01 5:46:19 AM Central Standard Time, 
 meliora at asiaonline.net.au writes:
 
 
 <BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">How do they have it over there?
 </BLOCKQUOTE>
 
 Here in the middle of the states, Jefferson City, Missouri, We bar-b-que on 
 grills, steaks, chicken fish, vegetables, that sort of thing but we also have 
 bar-b-que, beef, pork, chicken that has been smoked, mesquite or hickory 
 wood, and then basted with a Kansas City style sauce, tomato based, sweet 
 from molasses, brown sugar or honey, and smoke.
 Sauces vary widely across the country.  Some are vinegar based and thin.  The 
 wood to smoke with varies by region too.
 Far about 6 months we had a bar-b-que restaurant there that had items on the 
 menu from every region.  I had a blast "eating my way across the country".  
 But I was born and bred in Kansas City, sweet thick sauce over hickory smoked 
 ribs, man that is eating.  I do not want any "sides" I just want my ribs, Ice 
 water to wash it down and a place to wash up after!
 Come to Lillie's War and I'll arrange for a feast from Gates Bar-b-que to be 
 sent to site.  You can then taste our region's offerings!  Beth (because poor 
 Alvira would have never had the pleasure of a bar-b-que sauce dripping from 
 her chin)!</HTML>

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