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. > >Catharine > 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. George