I'll do dessert. Most of my success at work is likely linked to the cheesecakes my wife makes for me to bring in....we should put on an old time Baptist potluck...
I'll bring a savory pork roast, shuck beans, cornbread, and cole slaw.
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Best BBQ
- Thread starter rlvaughn
- Start date
And a great big hearty AMEN to this statement
GoodTidings
Well-Known Member
She must be from southern Canada
GoodTidings
Well-Known Member
Well alright, then....we should put on an old time Baptist potluck...
I'll bring a savory pork roast, shuck beans, cornbread, and cole slaw.
Well alright, then.
The rule of thumb for how much to bring to a potluck is 'bring enough to feed your own clan'. As long as everyone does that there'll be plenty to go around.
So, alright then, what are you bringing?
Never had KY burgoo.
I make Brunswick stew with a beef brisket, pulled pork shoulder, and two smoked chickens. Add tomatoes, corn, lima beens (the only time I like limas) and I add okra. Simmer 24 hrs. Takes 2 days including the pork.
FYI, you've basically described burgoo.
A 'conglomeration' of meats and veggies and especially the long cook time.[add]
I don't particularly care for burgoo because I've never cared for 'overcooked' food. I like for the veggies to be firm bordering on crisp in any kind of soup or 'stew'.
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Owensboro Ky. Moonlight BBQ of course
Madisonville Ky Brothers BBQ
Spartanburg SC and Cartersville Ga. Shanes yeah its a chain but its on
Greer SC. Mutts
Indianapolis and mooresville IN Squealers. One of the Top 5 ever
Memphis
Rendezvous is seriously overrated
Pig and Whistle is horrible
The best is Brads in Barlett. The best ever period
Then
Corkeys
Leons
Hwy 41
Madisonville Ky Brothers BBQ
Spartanburg SC and Cartersville Ga. Shanes yeah its a chain but its on
Greer SC. Mutts
Indianapolis and mooresville IN Squealers. One of the Top 5 ever
Memphis
Rendezvous is seriously overrated
Pig and Whistle is horrible
The best is Brads in Barlett. The best ever period
Then
Corkeys
Leons
Hwy 41
Now I'm hungry.FYI, you've basically described burgoo.
[add]
I don't particularly care for burgoo because I've never cared for 'overcooked' food. I like for the veggies to be firm bordering on crisp in any kind of soup or 'stew'.
I forgot Calhouns in Knoxvuhl its good
Montgomery Inn in Indpls is ok
Cant remember the names of the 2 places in Bhan but they are great too
Montgomery Inn in Indpls is ok
Cant remember the names of the 2 places in Bhan but they are great too
The original Montgomery Inn is in Cincy.
To clarify, I meant sauce poured on or dipped in after the fact while you are eating the bbq, not anything that might be put on prior to cooking. For example, there is one place around here where you have to remember will slather a bunch of sauce on when they make a bbq sandwich (remember so you can tell them not to do it).
The majority of the rubs here, I think, are some variation of the following theme: chili powder, brown sugar, ground black pepper, ground mustard, ground cumin, garlic powder, onion powder, paprika, ground cayenne, salt – not necessarily all of them in one particular rub.
It's all a matter of preference of course. Personally, I prefer a good sauce on the side or topping with a lot of things, e.g. salad dressing, wing sauces, au jus, wasabi, horderves, pasta, even as chili on beans and/or pasta, etc. The French and Italians are expert with sauces.
I love a good sauce.
[add]
lol...biscuits and gravy....
The best sauce!!
Even those Cajuns with their tomato gravy.
Speaking of mesquite, what woods are used in your area? I suppose hickory, mesquite, oak, and pecan are most popular in Texas. We don't have mesquite in East Texas, so the other three are main ones here.
We are the opposite, it gets too hot here for hickory and oak, I've seen pecans but they are rare, but mesquites are everywhere. While pruning I cut and stock up on 1"-2" diameter x 8" logs to BBQ with. Sometimes I cut 1/4" slices on the saw table and soak them in water before throwing them on the coals.
My Grandmother was originally from the "hollar" of West Virginia but as I was growing up she lived in Baltimore in the Essex area back in the 70's. Whenever we went to her house for a few weeks in the summer she would feed is buckwheat cakes. Fond memories.