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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

Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.

Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. 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. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor.

Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.

Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.

Finally, there are the Texas barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!

Owen Miller is the town expert on barbecuing and on barbecue sauces to make you drool. To get the information you need to be the top barbecue sauce guru in your town, check out Owen's bbq sauce resource center at http://www.bbqsaucezone.com.


TOPICS: Culture/Society; News/Current Events
KEYWORDS: bbq; dixie; food; notnews; q; sauce; tothechatroom; wrongforum; yum
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To: Dunstan McShane

Or spit your teeth out. We thought someone was playing a sick joke on us the first time we had BBQ after moving to NC. We can hardly wait to get to Lexington or points south for some real BBQ when we travel.
We like ours with tomato base although Maurice's is good too.


201 posted on 03/02/2006 2:12:51 PM PST by kalee
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To: stainlessbanner
Sweet Baby Ray -- The only good sauce

Sweet

Why Ray? In 1985, Chef Larry, perfected the family recipe and entered his all-natural, sweet and tangy barbecue sauce into the country’s largest rib cookoff. He called it "Sweet Baby Ray’s," a name his brother, David, got shootin’ hoops on the west side of Chicago. The sauce is so fine, it beat nearly 700 entries. That was enough proof for the brothers. Larry, David and a high school friend, Mike O’Brien, forged a company with a simple philosophy about barbecue. Make it great. So, the rest, as they say, is history. What Happened After winning second prize in the 1985 Mike Royko Riboff they thought, "why not sell this stuff." Sales came from word-of-mouth and cold calls. SBR’s experienced steady growth through the years and 1994 took them to the moon. Well, not literally the moon, but all over the Midwest at least. During 1996 through 1999 they were the BBQ Guru’s to the Taste of Chicago, (that’s 4 million visitors and a ton of napkins). By 1999 sales totaled 500,000 cases. Stacked on top of each other, that’s tall. Due to its superior taste, Sweet Baby Ray’s has become the fastest growing barbecue sauce in the United States. They are currently looking to expand to Atlanta, Arizona and Southern California. And maybe, someday the moon.

202 posted on 03/02/2006 2:23:35 PM PST by UpToHere
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To: UpToHere

I use Sweet Baby Rays or Sticky Fingers.


203 posted on 03/02/2006 2:28:17 PM PST by kalee
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To: don-o; Eaker; tubebender; Pete-R-Bilt; Brad's Gramma; Fawnn; NormsRevenge; GRRRRR

BBQ sauce... If memory serves me correctly, that has mustard and red pepper in it.

If I wanted something sweet and tomato flavored, I'd have a Snickers with catsup.... just leave pork (that would be BBQ) the way the Good Lord intended it. Fruitwood or hickory slow smoked for hours and hours.

And hours.


204 posted on 03/02/2006 4:12:15 PM PST by glock rocks (This site is best viewed with Crown Royal)
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To: glock rocks

would ya be wrapping them snickers and catsup thingys in tinfoil, there then would ye?

I guess I'm more a southern memphis kind of sauce leaner,, vinegar,mustard,catsup,soy,

Ever try the Rib Fest in Sparks? if ya haven't already, squeeze it in, more BBQ that ya can hope to try in one day, that's why its 5 days long now.. I think.


205 posted on 03/02/2006 4:21:06 PM PST by NormsRevenge (Semper Fi ... Monthly Donor spoken Here. Go to ... https://secure.freerepublic.com/donate/)
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To: NormsRevenge; B4Ranch; Pete-R-Bilt

Yessir. I hear Sparks Rib Festival is the place to be for the BBQ out here. Saw a documentary on it a while back. Looks like a hoot.


206 posted on 03/02/2006 4:27:03 PM PST by glock rocks (This site is best viewed with Crown Royal)
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To: peacebaby

I'm surprised it took that long before I got in trouble for that one.


207 posted on 03/02/2006 4:28:34 PM PST by NerdDad
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To: NerdDad

You didn't get in trouble...I thought it was funny. I love witty humor...I just wasn't going to call attention to it.


208 posted on 03/02/2006 4:30:07 PM PST by peacebaby (The wicked games people play.)
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To: glock rocks

Mesquite and I ain't a tellin' what goes in my BBQ sauce.

You got the hours thing right!


209 posted on 03/02/2006 4:47:10 PM PST by Eaker (My Wife Rocks! - There's no problem on the inside of a person that the outside of a dog can't cure.)
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To: glock rocks

Mmmmmmmmmm... Snickers and Catsup wrapped in sea weed and served cold.


210 posted on 03/02/2006 4:48:57 PM PST by tubebender (Everything I know about computers I learned on Free Republic...)
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To: glock rocks; don-o; NormsRevenge
...and beside,Q sauce is for men unsure of themselves. Real men who know where they are in life use a Dry Rub to let the meat speak for itself and leave the mud baths to Calistoga.
211 posted on 03/02/2006 5:02:17 PM PST by tubebender (Everything I know about computers I learned on Free Republic...)
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To: stainlessbanner
...we come to the acknowledged center of the barbecue universe Kansas City.

Truer words were never spoken.

212 posted on 03/02/2006 5:13:38 PM PST by Non-Sequitur
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To: joebuck

Tiger Sauce is great stuff for a lot of uses, including mixing it with sour cream to make a chip dip. It's got a great combination of subtlety and power...


213 posted on 03/02/2006 5:15:16 PM PST by 185JHP ( "The thing thou purposest shall come to pass: And over all thy ways the light shall shine.")
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To: billbears
All sauces made in an attempt to recreate the quality of the one true sauce, Eastern NC. Unfortunately they have not even come close

I'd rather smear my ribs with the stuff my cat pukes up. Probably give it a better flavor.

214 posted on 03/02/2006 5:15:43 PM PST by Non-Sequitur
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To: FrogHawk

BBQ Ping


215 posted on 03/02/2006 5:16:50 PM PST by toomanygrasshoppers ("In technical terminology, he's a loon")
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To: Fruitbat

ping... thought you'd get a kick out of this


216 posted on 03/02/2006 5:20:18 PM PST by Cap'n Crunch
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To: Non-Sequitur

Well you're a yank at heart, you wouldn't know good BBQ sauce from cat puke anyway...if you're putting anything but Eastern NC sauce on your BBQ (which is pork only, a noun, and not a verb) you may as well take your ribs into the back yard and dip 'em in the mud. Would be about the same as non-vinegar sauce anyway.


217 posted on 03/02/2006 5:23:39 PM PST by billbears (Deo Vindice)
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To: metesky

We New Englanders don't need no BBQ sauce on our meatloaf, sir.



As a product of the south , even I don't eat BBQ sauce on meatloaf.
A good piece of beef, pork, chicken, on the grill..... well, the rules change. :)


218 posted on 03/02/2006 5:35:31 PM PST by Bogey
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To: dirtboy
Thanks for the ping.

Missed out on this one. Have been up in Oklahoma the past few days -- which, for reasons that aren't entirely clear, is a barbecue Sahara.

219 posted on 03/02/2006 6:03:41 PM PST by okie01 (The Mainstream Media: IGNORANCE ON PARADE)
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To: okie01

Cherokees are are BBQ clueless???


220 posted on 03/02/2006 6:05:34 PM PST by nomorelurker (wetraginhell)
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To: glock rocks

Have you been talking to my wife? Or is this a hint you would like to book a room?


221 posted on 03/02/2006 6:18:01 PM PST by B4Ranch (No expiration date is on the Oath to protect America from all enemies, foreign and domestic.)
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To: Bogey

venison mmmmmmmmmm, BBQ venison MMMMMMMMMMMMM, SMOKED BBQ'D VENISON IZ GRREAT!


222 posted on 03/02/2006 6:26:00 PM PST by B4Ranch (No expiration date is on the Oath to protect America from all enemies, foreign and domestic.)
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To: Cap'n Crunch
ping... thought you'd get a kick out of this

LOL...

Yeah, I have it bookmarked.

223 posted on 03/02/2006 6:29:54 PM PST by Fruitbat
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To: tubebender
Real men who know where they are in life use a Dry Rub

Now, Tork, I do recall the warning; because I did start on the dry rub, certainly off some sage advice from you and others on the threads. My own concoction, varying by what's on hand and what I think might taste good.

However, I will still have a bit of my very own Appalachian Ambrosia on the side for dipping when I want to.

Yes, it's tomato. I started out trying to duplicate Ridgewood's, but have evolved it away from the sweet side and more toward tangy - not peppery. A taste of vinegar helps. But, vinegar is for collards, mustard greens, etc. With cornbread; and anyone who puts sugar in cornbread needs professional help.

224 posted on 03/02/2006 6:35:09 PM PST by don-o (Don't be a Freeploader. Do the right thing. Become a Monthly Donor!)
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To: wolf24

You've got that right. I go there every now and then to get my fix. Their smoked sausages are something to die for. I found out about Payne's 30 years ago. The quality hasn't changed. Who knew perfection could be so boring. I work in downtown Memphis and it's worth the trip for a great lunch. BTW, the matriarch of Payne's died a few months ago. She made it what it is today. Great work.


225 posted on 03/02/2006 6:43:53 PM PST by NCC-1701 (RADICAL ISLAM IS A CULT. IT MUST BE ELIMINATED FROM THE FACE OF THE EARTH.)
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To: NerdDad
I agree. I tell my yankee friends that I have bbq running through my veins.

IMO, if the meat is prepared well enough it doesn't need any sauce.

226 posted on 03/02/2006 6:46:10 PM PST by proudofthesouth (Mao said that power comes at the point of a rifle; I say FREEDOM does.)
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To: loveliberty2

Come to Memphis in May, my friend. Tom Lee Park on Riverside Drive is awash with the aromatic scents of bbq. The Memphis in May International Barbecue Contest will put your sense of smell into sensory overload. YUM, YUM!!!!!


227 posted on 03/02/2006 6:52:46 PM PST by NCC-1701 (RADICAL ISLAM IS A CULT. IT MUST BE ELIMINATED FROM THE FACE OF THE EARTH.)
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To: billbears
...you may as well take your ribs into the back yard and dip 'em in the mud...

And no doubt that too would give them a better flavor than smearing them with that Carolina abomination.

228 posted on 03/02/2006 7:10:31 PM PST by Non-Sequitur
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To: WeepingWillow

Ping for later. Sometimes I really hate Seattle.


229 posted on 03/02/2006 7:12:33 PM PST by IslandJeff
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To: nomorelurker
Never seen a Cherokee barbecue joint that I know of. Much less eaten in one.

Gotta recommendation?

230 posted on 03/02/2006 7:13:14 PM PST by okie01 (The Mainstream Media: IGNORANCE ON PARADE)
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To: Publius6961; 300magnum; stainlessbanner
one very famous sauce is not mentioned.

I've mentioned him before :), along with a few others.

And this timely thread gives me occasion to mention another:

Farm Boy's in Chapin, SC. They are only open(for now) Thursday through Saturday(I think).

I absolutely must give this place props for the best mustard BBQ I have had in many years. The best, in fact, that I have ever gotten from a restaurant.

Pros: Mustard AND vinegar-pepper styles. They also have both creamy and pickle slaw(marinated, no mayo). Assorted BBQ-appropriate sides. Desserts. All you can eat for about $8, tea included.

Cons: the hush-puppies are weak. Also, I'm told that sometimes they get a little happy with the pepper in the vinegar-pepper stuff, though I'm focused on the mustard-based, which is definitely top shelf.

I'm not sure if the yankee waitress is a pro or a con. Inappropriate, but I like her(I know her from when she worked at Hardee's), and there's something positive about the cross-cultural thing going on there.

I haven't been on a Thursday, but I understand that Thursday is pork chop day,and that the chops are very good.

I saw, by the Chapin exit from I-26, that a sizeable commercial building under construction has a sign that says "Future home of Farm Boy's," and more power to them. I hope they expand their hours when they get out of the little hole-in-the-wall they're in now.

If you're in the area, try it. If not, it's worth the drive for a BBQ afficanado. Honestly, what I had was way better than even Mourice's. If they sold that stuff in the store, they'd make a mint, worldwide. "Highly recommeded!"

231 posted on 03/02/2006 7:14:34 PM PST by Yeti ("He might be drunk!")
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To: RebelBanker
[ BTW, that is a really cruel article to post at the beginning of Lent. ]

Lint tastes good with the right BBQ sauce..

232 posted on 03/02/2006 7:21:55 PM PST by hosepipe (CAUTION: This propaganda is laced with hyperbole..)
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To: Non-Sequitur

LOL! I've tried about all of them, even grew up in the Western part of the state (tomato based). But I didn't realize what BBQ was until I moved to the Eastern side. Although I can eat the mustard based from SC if necessary.


233 posted on 03/02/2006 7:33:00 PM PST by billbears (Deo Vindice)
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To: Yeti

Is that ol' boy in Columbia still open? Maurices I believe it was. That was some decent BBQ


234 posted on 03/02/2006 7:34:16 PM PST by billbears (Deo Vindice)
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To: Restorer
Interesting.
I like to add various Indian spices (garham marsala, vindaloo and tumeric) to various barbeque sauces I make. Indian cooking uses a lot of variations on toasting spice to bring out various flavors that works REALLY well with BBQ and chili.
235 posted on 03/02/2006 7:40:03 PM PST by RedStateRocker
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To: stainlessbanner

Okay. Here's the only hot sauce I have cautioned people away from. Some sauces I recommend, some sauces I don't. This sauce I warn against much in the same way I warn against wrestling alligators. This sauce will not only make your meat sprout legs and run away, it will also dissolve your driveway, kill hundred year old oak trees, eat through the refrigerator door and kill all gnats within one square mile. It has the added danger of being spilled in the house. In such case it will create a China Syndrome. But nuclear waste is limeade next to this stuff. My wife didn't know what it was and dripped a normal amount in a bowl of brunswick stew. In the dead of night we had to take the stew two miles away and find a dumpster. Had we done it in the daytime the trail of dead insects would have given us away.:

http://www.sammcgees.com/storegen/C202_278.html


236 posted on 03/02/2006 7:48:27 PM PST by groanup (Shred for Ian)
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To: billbears
Is that ol' boy in Columbia still open? Maurices I believe it was.

Yes, he has liitle fast-food BBQ restaurants all over the place. But, his sauce is no longer sold in grocery stores.

237 posted on 03/02/2006 7:51:25 PM PST by Yeti ("He might be drunk!")
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To: stainlessbanner
Can you guys find a picture of a big rack?

Here you go:

Yes, I'm aroused too!

238 posted on 03/02/2006 7:54:34 PM PST by Henchster
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To: don-o
I must admit I took leave of my senses for a moment there because the beverages were slow in coming from the kitchen then a weird thing happened here on the shores of Humboldt Bay.

Alton Brown came on at 7PM with a rerun of his Trailer Trash home made cooker made from a couple of terra-cotta pots, a electric hot plate, a metal pan for wood chips and grate to set the meat on. He brined the Poke and then used a DRY RUB.

All I could do was smile...

239 posted on 03/02/2006 8:31:36 PM PST by tubebender (Everything I know about computers I learned on Free Republic...)
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To: stainlessbanner
Okay, ok. I gotta represent for the redneck North Georgia faction here. North Georgia in da house.

I have to nominate my two favorite sauces for consideration. The first is Bone Suckin' Sauce (thick hot variety) from NC. It is a sweet, hot sauce that tastes so good, no actual meat is required. Just dip your finger in it and suck it off, lather, rinse, repeat.

Also offered for nomination is a local sauce, Hot Chix BBQ sauce from Ellijay, GA. It is a black tangy sauce that absolutely shines for redneck delicacies such as Chorniy Meatballs, you'll note the searing fumes as it reduces and the delightful, complex kick as it coats the lamest of meats in a breastplate of kick f'ing a.

240 posted on 03/02/2006 8:32:52 PM PST by Sender (As water has no constant form, there are in war no constant conditions. Be without form. -Sun Tzu)
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To: Bogey
:O)

Really it was a poke at our New England cuisine.

241 posted on 03/03/2006 3:14:14 AM PST by metesky ("Brethren, leave us go amongst them." Rev. Capt. Samuel Johnston Clayton - Ward Bond- The Searchers)
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To: Potowmack
"the Old Glory in Arlington on Wilson Blvd. is a hang out for the Old Guard ceremonial guard at Arlington Cemetary. If you ever find yourself at the bar there next to some guys with buzz cuts..."

I thought those guys were not allowed to drink alcohol?
242 posted on 03/03/2006 3:31:55 AM PST by ryan71
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To: Comstock1
Image hosting by Photobucket
243 posted on 03/03/2006 3:53:23 AM PST by rahbert
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To: peacebaby
There's a store bought barbecue sauce my family likes: Stubbs Moppin' Sauce. It's mustard base.

I like to smear boiled pork ribs with Subbs Moppin' Sauce then grill 'em over coals with mesquite wood added for smoking after which I smear KC Masterpiece BBQ Sauce on. Ummm good!

244 posted on 03/03/2006 4:20:34 AM PST by Inyo-Mono (Life is like a cow pasture, it's hard to get through without stepping in some mess. NRA.)
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To: stainlessbanner

http://www.sonnybryans.com/

The original on Inwood in Dallas is the best.

Angelo's here in Fort Worth is good, but not as good.


245 posted on 03/03/2006 4:32:35 AM PST by cowtowney
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To: tubebender
home made cooker made from a couple of terra-cotta pots, a electric hot plate, a metal pan for wood chips and grate to set the meat on.

Got a pic of that? Sounds way way cool and I need a weekend project, being no racin'

246 posted on 03/03/2006 6:50:54 AM PST by don-o (Don't be a Freeploader. Do the right thing. Become a Monthly Donor!)
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To: ryan71
I thought those guys were not allowed to drink alcohol?

These guys seemed to be putting the beers away.

247 posted on 03/03/2006 6:55:08 AM PST by Potowmack ("Strange women lying in ponds distributing swords is no basis for a system of government")
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To: don-o; glock rocks
Perhaps Gork can help us with a picture. The pots came from a garden center. 1 15 gallon terracotta pot for the bottom. 1 dish/domed shaped terracotta planter for the cover. 1 electric hot plate to fit in the bottom with the wire going out the drain hole. 1 tin plate for the wood and a round grate for the meat to set on. 1 replacement grill thermometer to set in the hole of the cover.
248 posted on 03/03/2006 7:05:21 AM PST by tubebender (Everything I know about computers I learned on Free Republic...)
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To: tubebender
http://bbq.about.com/b/a/035246.htm

Found it!!

249 posted on 03/03/2006 9:09:06 AM PST by don-o (Don't be a Freeploader. Do the right thing. Become a Monthly Donor!)
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To: kalee
Or spit your teeth out. We thought someone was playing a sick joke on us the first time we had BBQ after moving to NC.

Well, I live in east Tennessee, so the "Carolina" style BBQ sauce I tried here may have been weakend some--it had just enough vinegar to give it a likeable tang.

BBQ sauce cannot be too sweet, and the NC type definitely wasn't too sweet.

250 posted on 03/03/2006 11:58:36 AM PST by Dunstan McShane
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