[Sca-cooks] Barbeque sauce
selene at earthlink.net
Thu Nov 6 18:26:06 PST 2008
I was really going for the ancestral European origins of American BBQ
styles, but we seem to have devolved into personal BBQ recipes already.
My web brower is a bit ferklempt at the moment [O thank you, Apple
updates, I hope you get an eye infection] so I can't pull up the name,
but Jared can probably expound on the grilled meat tradition in
Eder-Oberstein, Germany, which was brought back by German miners from
working in beef country in South America. It sounds yummy, if not period.
Heleen Greenwald wrote:
> Personally, I would love to read/hear about people's barb-Que sauces
> from the various regions of the USA, also, does Dragonwald do anything
> special in the way of barb-Que sauce or is that not European? And how
> about Austrailia....and Canada?
> On Nov 6, 2008, at 2:47 PM, Susan Fox 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,
More information about the Sca-cooks