[Sca-cooks] sRE: Northern BBQ/ Brazilian foods

[Mark S. Harris]

Olaf answered me with:
>     Sorry, I frequently use state abbreviations when I am writing.  TN is
> Tennessee (I was born in Nashville).

Oh, I understood the abbreviation. I was just wondering how it might
be different enough to earn it's own moniker. Is it beef or pork? That
seems to be one of he differances between Texas and Southern BBQ. What
is the sauce like? That seems to be another differance.

Mesquite is commonly used in Texas since it is generally considered a
scrap tree, gives a good taste and hickory would have to be imported.

> It is a dry hickory smoked barbeque
> with sauce on the side, usually served with coleslaw & a couple of dill
> pickles on the sandwich (ala Charlie Nickerson's place that closed MANY
> years ago).  Nashville is another town that can be dangerous to the waste
> line.
> Pax,
> Olaf
> ----- Original Message ----- >
>>   > Olaf commented:
>> >     Sounds good, I'll have to try it out some times, but, I am a fan of
> TN
>> > style Barbeque.  There is a big difference.
>>
>> Huh? We've talked about and debated southern BBQ vs. Texas BBQ and
>> even <gasp> northern BBQ. But what is TN BBQ? I assume this is a
>> variation of southern BBQ but perhaps it isn't. So what makes it
>> unique?


--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
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