[Sca-cooks] yippee - oop, ot

[Liam Fisher]

Hey now, that's not true.  I think you're mistaking the backyard meat
sacrifices to unknown gods as cooking....

Northern barbeque is usually pit cooked over higher heat (we're more
impatient than other folks) and basted instead of rubbed or marinated. It's
best done in large batches too.

The way we did it growing up was we had a garden sprayer that we used for
just barbequeing. We'd put
water, cider vinegar, salt, pepper, spices, and olive oil in it and spray
the meat with it now and then as it was cooking over the pit.   Spices
change with what you're cooking.

When the meat was done, THEN you get the homemade barbeque sauce.  Can't
stand the commercial stuff.

Cadoc MacDairi
************************************************
Mountain Confederation
Shire of Blak Rose
East Kingdom
Under a rock

----- Original Message -----
From: "Philippa Alderton" <phlip_u at yahoo.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, April 10, 2002 6:07 PM
Subject: Re: [Sca-cooks] yippee - oop, ot



> Northern BBQ is essentially grilled meat with
> commercial BBQ sauce slathered on- usually while still
> cooking so it gets that burned sugar taste. It's
> nothing like Southern BBQ, although if done right, it
> can taste OK.
>
> Southern BBQ is slow cooked, usually in a pit, until
> the meat is almost ready to dissolve in utter
> relaxation. Most people, North or South, don't know
> how to do a "proper" BBQ, because grilling has become
> such a big, yuppie/suburban thang....
>
> Phlip
>
> =====
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
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