Re: [gardeners] Re: Barbeque (
Thu, 02 Jul 1998 21:59:54 -0400

At 05:53 PM 02-07-98 +0000, you wrote:
>Harry commented:
>> Likewise, combining slaw with the barbeque, such as 
><shudder>putting it
>> on a barbeque sandwich, is an abomination. 
>The only time coleslaw is put into or onto a sandwich is when it
>is put on hotdogs (by some New York persons). 

That is not coleslaw.  It is sauerkraut as on Reuben sandwiches (or
Oktoberfest sausages in these parts).  Very different dish.  I can't
imagine coleslaw 'on' anything except a plate.  Lucinda  

With barbeque, 
>coleslaw is served on the plate, adjacent to but not in direct 
>contact with the meat. Potato salad may also be served on the plate. 
>Also slices of raw onion and jalapeno -- sliced or whole. If the 
>barbeque is perfect, there is no need for sauce since the flavoring 
>has been in the rub. A true purist first tastes the meat without any
>sauce; if he reaches for or requests sauce after that first bite, 
>the cook holds his head a little lower. Pat
>> On Thu, 2 Jul 1998, Michael & Bambi Cantrell wrote:
>> > >Well, you know how fanatic Texas are about barbeque <bg>. I have been
>> > >lucky enough to eat genuine North Carolina barbeque you describe and I
>> > >gotta admit: You're right. It is heaven on earth. Add some slaw and
>> > >cornbread made with cracklins and I'll be over in a flash! (Don't forget
>> > >the tea, cousin!)
>> > 
>> > >Catharine
>> > 
>> > AMEN, sister!!  Come on up, and we'll do it all!!!  Ya know, we *always*
>> > have
>> > slaw with the barbeque.  And tea!  And we can do the cornbread with
>> > cracklins
>> > too!
>> > 
>> > Bambi
>> > 
>> > 
>> Harry Boswell         
>> USDA Zone 8 (Mississippi USA)
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