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

[Sudden Service #5]

    Hej!
    Sorry it has taken me so long to get back to you.  Earl Aelfwine has
taken a turn for the worse & I have been involved with getting things set up
for his store (Cabochon's) at Pennsic.  He has had a relapse of his
leukemia.
    As far a Barbeque goes the majority of the South uses pork & the sauce
is usually vinegar based (TX & KN are usually tomato sauce based) Depending
on where in the rest of the South you go the spices & type of wood change &
the method/time of application of sauce vary.  In VA I got Barbeque that was
mostly done with apple wood & crushed tomatoes in a vinegar sauce were used.
In the Carolinas I got more hickory with mustard  based sauce.  I believe
that most of the different stiles of Barbeque are based on what one good
cook using the basic cooking method started making based on the availability
of wood, spices & meat in the area they lived.
Pax,
Olaf
----- Original Message -----
> Subject: [Sca-cooks] sRE: Northern BBQ/ Brazilian foods
> Reply-To: sca-cooks at ansteorra.org
>
> 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 differences between Texas and Southern BBQ. What
> is the sauce like? That seems to be another difference.
>
> 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.
>
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