[Sca-cooks] Was Re: OT: GoTV Now Barbeque Sauce Variations

[Elaine Koogler]

 Most of the barbeque around here has become kind of homogenized.  We do
occasionally see a place that serves North Carolina style barbeque, which is
vinegar based.  But it is still different from the Georgia style barbeque
that I learned how to make from my grandfather.  Essentially, you take a
pork roast and cook it with a little salt and pepper until it is tender
enough to be shredded with a fork.  Take the pan juices, add cider vinegar,
butter, black pepper and a little lemon juice in a sauce pan and bring to a
boil.  Shred the pork, put into a baking dish and pour the sauce over it.
Cut a lemon into a spiral (or two depending on how much pork you have and
the size of the baking dish), and brown in the oven.  Pretty simple, but
VERY good.  I can still hear my grandmother fussing at Grandpa about putting
too much pepper into the mix and making it too hot!

Kiri

On Thu, Nov 6, 2008 at 2:47 PM, Susan Fox <selene at earthlink.net> wrote:

> Party went very well indeed.  I'm not sure they all would have thought I
> was such a Great Hostess if the crowd weren't already ecstatic, but that's
> probably just my natural modesty talking, the buffet was okay.  Mom was a
> little embarrassed to be asked several times for the recipe for her BBQ
> meatballs, since it was no more than frozen Costco meatballs plus KC
> Masterpiece original bottled qsauce.  Whatever works, I say.
>
> We could parlay this off-topic into a discussion of USAn regional BBQ
> sauces and styles and their historical antecedents, could we?  Sweet vs.
> Spicy vs. Vinegar/mustardy, etc.  Which flavors prevail in which areas, and
> what was the demographic of the early settlers in those areas?
>
> Trying to muscle a topical discussion,
> Selene
>
> Heleen Greenwald wrote:
>
>> Selene, How'd the party go and..... it's been a long 8 years!!
>> We have a brain in the White House........WHOOOOOPPPPPEEEEE!
>> Phillipa
>> On Nov 3, 2008, at 2:39 PM, Susan Fox wrote:
>>
>> Heleen Greenwald wrote:
>>
>>> Good message Kiri,
>>> I've been helping with GOTV here in my little burg of Bloomsburg PA.
>>>  Believe it or not, I've been doing kitchen duty, feeding the voulunteers.
>>>
>> You have?  Amazing, who'd'a thunk it.  <snicker>
>>
>>  Last night I asked one of the higher up female staff  if she had ever
>>> heard of  'ScotchEggs'.  She replied with, 'You're a SCAdian?'
>>>
>>
>> Okay, that cracks me up.  Apart from SCAdians, only British expats even
>> know what Scotch Eggs are, I guess.  Ironic, since we haven't managed to
>> document them before what, 1800 or so?  Oh well.
>> The polls open here in less than 20 hours and not a moment too soon.  I'm
>> going first thing, bringing a folding chair and a snack.  In the evening,
>> I'll be hosting a viewing part for election returns with my family and
>> friends of like political inclination, serving Great American Foods like
>> mom's BBQ meatballs and pumpkin bread.  Also blender cocktails because one
>> way or another, we'll need it.  It's been a long two years.
>>
>> Selene
>>
>
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