[Sca-cooks] Was Re: OT: GoTV Now Barbeque Sauce Variations
S CLEMENGER
sclemenger at msn.com
Thu Nov 6 18:32:55 PST 2008
Georgian-style barbeque sounds yummy. Actually, it all sounds yummy to me,
Yankee-roots and NW Mountain State bones that I've got. No true,
traditional "barbeque" in my family background, except for one, kosher,
barbeque sauce recipe that my mom got from a Jewish college chum of hers, in
the 50s. It's thin, but very good--sort of hits the middle between
spicy/sweet/vinegar/tomato-based.
Speaking of regional dishes, I'm trying a chili recipe in the crockpot
tomorrow that a TX friend swears is fairly close to "true" TX chili. I
can't *beLIEVE* I'm actually going to make chili without beans in it.....
--Maire
----- Original Message -----
From: "Elaine Koogler" <kiridono at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Thursday, November 06, 2008 1:49 PM
Subject: [Sca-cooks] Was Re: OT: GoTV Now Barbeque Sauce Variations
> 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!
>
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