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The Truth about BBQ Sauce
Daily India ^
| March 02, 2006
| Owen Miller
Posted on 03/02/2006 7:47:01 AM PST by stainlessbanner
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To: Beagle8U
That's a great idea! For the people you don't like much, you can make a few minor adjustments. A bottle of tabasco sauce, a can of chili peppers and finely ground worms should do the trick. Try that next time - just make sure I'm not invited to partake! :P
81
posted on
03/02/2006 8:25:44 AM PST
by
derllak
To: Restorer
Obviously wouldn't have occurred to the stupid white man without help from his superior red brother. Ha. True. Us white folks get dumber with every passing decade.
82
posted on
03/02/2006 8:25:48 AM PST
by
subterfuge
("We're going to take things from you for the greater good..."---Hillary Rod-Ham Clinton)
To: Potowmack
Is that the one that Lee Atwater owned? It's been a long time since I've been in Arlington, but that was pretty good.
83
posted on
03/02/2006 8:25:48 AM PST
by
mak5
To: stainlessbanner
And what about some good (or great) potato salad (no store bought junk)to go with it? Or good cole slaw that's not chopped up, saccharin flavored mush?
84
posted on
03/02/2006 8:26:30 AM PST
by
garyhope
(Peace through superior firepower, A-10's, C-130Y gunships, rational thought and pragmatism.)
To: gate2wire
Yeah, I was skeptical the first time I made it, but man, it's a really tasty, unique flavor on the ribs - I'm sold on it.
85
posted on
03/02/2006 8:26:39 AM PST
by
Sax
To: bert
If you are ever in the area again go south on Rt. 67 to Mooresville, stop in at a place called "Squeelers", you won't be disappointed at all.
86
posted on
03/02/2006 8:26:55 AM PST
by
Abathar
(Proudly catching hell for posting without reading since 2004)
To: joebuck
I just tried some Montgomery Inn sauce on some beef the other day. I thought it was a little too tomato flavored without the complexity of some other sauces...and I had looked forward to it since I had heard that Montgomery Inn had the best ribs in the US.
87
posted on
03/02/2006 8:27:17 AM PST
by
mak5
To: Mathews
To: okie01
89
posted on
03/02/2006 8:28:20 AM PST
by
dirtboy
(I'm fat, I sleep most of the winter and I saw my shadow yesterday. Does that make me a groundhog?)
To: don-o
I do know that to molasses or not to molasses is in disagreement on this thread.
90
posted on
03/02/2006 8:28:27 AM PST
by
peacebaby
(The wicked games people play.)
To: m3d1um
Let me guess... Famous Dave's doesn't measure up to your high standards?
91
posted on
03/02/2006 8:28:49 AM PST
by
newgeezer
(Just my opinion, of course. Your mileage may vary.)
To: stainlessbanner
90 posts and not one pic of meat?
I know, I'm sick.
92
posted on
03/02/2006 8:29:02 AM PST
by
subterfuge
("We're going to take things from you for the greater good..."---Hillary Rod-Ham Clinton)
To: stainlessbanner
East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. You can stop reading right here. Everything else is irrelavent.
If you haven't had East Carolina BBQ, you haven't lived.
93
posted on
03/02/2006 8:29:25 AM PST
by
TC Rider
(The United States Constitution © 1791. All Rights Reserved.)
To: Sax
Sprinkle it on popcorn sometime.
Seriously, it's good on more than just seafood.
Lot's of places around here use it on wings. Very popular.
To: billbears
All sauces made in an attempt to recreate the quality of the one true sauce, Eastern NC. mMMMMMMMMMMM.......Best Q places in Eastern NC...Wilbers in Goldsboro and Moores in New Bern.
95
posted on
03/02/2006 8:30:00 AM PST
by
JackDanielsOldNo7
(If it wasn't for marriage, I would not have this screenname.)
To: peacebaby
Yes, Rudy's is the best!
96
posted on
03/02/2006 8:30:04 AM PST
by
LA Woman3
(Drink until Nagin makes sense!)
To: mak5
Is that the one that Lee Atwater owned? One of the original founders was Tennessee Congressman (and later Governor) Don Sundquist. don't know about Atwater, though.
97
posted on
03/02/2006 8:30:36 AM PST
by
Potowmack
("Strange women lying in ponds distributing swords is no basis for a system of government")
To: stainlessbanner
Best BBQ and Sauce. Columbia, SC. Maurice rules.
98
posted on
03/02/2006 8:30:52 AM PST
by
alarm rider
(Irritating leftists as often as is humanly possible....)
To: stainlessbanner
Sierra Wine Country Steak
- 4 medium rib eyes
- Using Bullseye Original and latex exam gloves massage and work in the BBQ sauce thoroughly. Cover and place in refridgerator for 4 - 6 hours prior to cook time.
- Preheat the grill to 350 to 400 degrees. Cut a bunch of Rosemary. Place the 4 steaks at the hottest are of the grill. Apply leftover Bullseye sauce to the steaks with Rosemary. Work in the sauce and Rosemary into the steaks.
- Cooktime is 15 to 20 minutes, make sure that the fire is controllable, Moving/flipping/adjusting the heat is all part of the process.
- Serves four people...must love steak and are carnivores LOL
- Add a bottle of Ironstone 2003 Merlot,
Enjoy!
99
posted on
03/02/2006 8:31:21 AM PST
by
afnamvet
(CONGRESS.SYS corrupted; Reformat WASH_DC (Y/N)?)
To: stainlessbanner
Nirvana
100
posted on
03/02/2006 8:31:29 AM PST
by
TC Rider
(The United States Constitution © 1791. All Rights Reserved.)
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