Re: [gardeners] Re: Barbeque
drusus@golden.net (gardeners@globalgarden.com)
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 hboswell@netdoor.com
>> USDA Zone 8 (Mississippi USA)
>> Home Page: http://www2.netdoor.com/~hboswell
>>
>>
>
>