[Sca-cooks] Was Re: OT: GoTV Now Barbeque Sauce Variations
kiridono at gmail.com
Thu Nov 6 12:49:24 PST 2008
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!
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,
> 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!
>> 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.
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