Re: [gardeners] BBQ&Coleslaw????

George Shirley (
Thu, 02 Jul 1998 20:55:09

At 08:20 PM 7/2/98 +0000, you wrote:
>Allen wrote:
>> I'm going to remember while traveling through the Carolinas to be
>> veerryy careful when ordering BBQ. I'll think I'll just stick to
>> ordering a BBQ plate.
>The only thing I have ever eaten worse than coleslaw on BBQ meat is the 
>barbeque in Cincinnati, Ohio.

Sh*t, you oughta try the famous Cincinnati "Chili". An abomination before
the Lord.

>Cincinnati was once known as Porkopolis (no kidding).In the 19th 
>century, they ran the hogs through the streets, heading them to the 
>various slaughterhouses that served the Ohio river valley. I think they 
>finally figured out that hogs in the streets was never going to get them 
>the nod from Emily Post, so the city father's eschewed pigs in favor of 
>brewing beer. But that is another story.
>Anyway, Cincinnati considers itself a mecca for a) chili (too disgusting 
>for words) and b) barbequed ribs.
>The sauce is red, alright. I think it's 10% ketchup and 89% white sugar 
>and 1% liquid smoke. Bland, sweet, sticky. Yech. The meat is pork...or 
>short ribs of beef (gag). The meat is precooked by boiling. Yeup, 
>par-boiled pig parts. Tasty, indeed. The idea is to get the fat nice and 
>viscous....heaven forfend that any fat  be "melted" off in the process of 
>cooking. Fat is a Good Thing to these people. Lots of it.
>Once the meat is boiled to a tempting shade of coffin grey, it is 
>smothered by an small ocean of the sugar sauce. Then it is heated in an 
>oven until the fat flows freely. Then it is served. With Pride. First time 
>I ate it, I was certain I had been poisoned. I was right.
What the heck was a nice girl like you doing in Cincinnati? I refused to
eat anything I didn't cook myself while I was there. Luckily the friend I
was visiting knew my cooking and gave me the nod as long as I cooked enough
for him. Tried to teach a cook there how to make real chili and he was
really POed that I thought his was terrible looking.