lmbrls, post: 430286, member: 6823 wrote: Surprised to see a Texan call something besides beef barbecue.
To make real barbecue a hog's gotta die.
Andy
Up north here when you buy a chicken bbq dinner from the local VFD, you commonly get: 1) a cheap dinner roll, 2) a helping of small white potatoes boiled in heavily salted water and served slathered in melted butter, 3) an ear of sweet corn (more melted butter), and finally, half of a fryer grilled 2'?ñ above a bed of charcoal a hundred at a time, and slathered regularly with Cornell Ag. sauce.
When I was a kid I helped a friend cook bbqs for the VFW, or his church. We once did 300 halves, not quite 500 lbs., for the church. Lit the fire while it was still dark, finished the last batch @ 3 PM. I worked for food & beer - I weighed 150 lbs. and I could eat 4 halves, plus a helping of salt potatoes and a couple ears of corn. And a dozen, or so, PBRs
Sergeant Schultz, post: 430335, member: 315 wrote: Up north here when you buy a chicken bbq dinner from the local VFD, you commonly get: 1) a cheap dinner roll, 2) a helping of small white potatoes boiled in heavily salted water and served slathered in melted butter, 3) an ear of sweet corn (more melted butter), and finally, half of a fryer grilled 2'?ñ above a bed of charcoal a hundred at a time, and slathered regularly with Cornell Ag. sauce.
Yes, it's a common fallacy outside of Texas to equate grilling with barbecue. Barbecue is typically cooked using indirect heat from the coals of a wood fire. I understand that in parts of the East, what they call "barbecue" involves boiling pig meat in some vinegary sauce, but if you had ever tasted real barbecue, you wouldn't fall for that one.
Robert Hill, post: 430329, member: 378 wrote: Like I posted Laplace has a German Creole variation of andouille.
Just like there are 3 different jambalaya styles in Louisiana.
I grew up with real Polish food.
My maternal grandparents immigrated from Poland at the turn of the 1900s to North Jersey. Grandfather had some Russian lineage. But grandmother cooked Polish meals. There were and still are Polish meat markets locally.
Kielbasa, I remember being served traditionally in my house on New Year's Eve as sandwiches on fresh Jewish rye with brown deli mustard.
Of course there were pierogis and various pastry, some of which were dusted with powdered sugar.
It was said that the Athenia and Botany Mill sections of Clifton and the town of Wallington had the most barrooms per capita and clustered geographically in the world. Working in the mills and factories led one to the barstool in the evenings.
If you grew up with real Polish food I'm soooo jealous.
Don't get me wrong, Mama Cash fed us all well, but it was just a down-home-chicken-mashed-taters-and-beans kind of cuisine brought from her farm upbringing. I still miss her cobbler.
But 25 years ago I was introduced to good Polska kuchnia from my wife's matka. I can't get enough of it. They all made it over from Poland to Milwaukee right before WWII. I call it pretty darn "real" when you can stand in a kitchen full of women cooking and you can't understand a single word any of them are saying. Homemade pierogis are to die for...and nobody down here makes a good P?czki.
But there's good a German influence in Milwaukee too. Hell, it's all good. I realize there's good authentic food everywhere. Food comes from people and not maps. There are just some places it's a little easier to find than others. 😉
I will say that Kent's post got me to thinking. I loaded up my smoker with 4 pounds of chicken wings and smoked them at 200 degrees for about 2 hours. Then I transferred them to the grill and mopped them with barbecue sauce. They were a whole lot better than any wing I've ever gotten at a restaurant, and they weren't fried. MMMMMM!!!! Thanks Kent.
Andy
Andy Bruner, post: 430372, member: 1123 wrote: I will say that Kent's post got me to thinking. I loaded up my smoker with 4 pounds of chicken wings and smoked them at 200 degrees for about 2 hours. Then I transferred them to the grill and mopped them with barbecue sauce. They were a whole lot better than any wing I've ever gotten at a restaurant, and they weren't fried. MMMMMM!!!! Thanks Kent.
Andy
That makes two of us...I will be having leftover coleslaw, chili beans & smoked sausage for lunch
James Fleming, post: 430284, member: 136 wrote: So...if one were a huge fan of Texas style BBQ sausage, where would you suggest a "feller" (as they say in Arkansas) order it from. I can get Kiolbassa locally, but I have to assume it loses some authenticity in its national distribution.
I already order my andouille, tasso, and boudin from a small place outside Lafayette, so I might as well as a Texas distributor to my "down home charcuterie" list.
https://www.beststopinscott.com/
here: http://greenssausagehouse.com/
pretty well convinced these guys are aliens sent to earth to show us how sausage is done.
(they also make better kolaches than my grandmother did. she's dead, so i can say that without fear of any corporeal retribution.)
There is a local market that prepares fresh pork sausage with green pepper, onions and garlic.
It comes very chunky trimmings, ground and in links.
The chunky trimmings are covered with a marinade and is difficult to push the chair away from the table.
Apart from that I get deer & pork sausage from Kountry Boys or Conecuh HIckory Smoked Pork Sausage.
Kent McMillan, post: 430273, member: 3 wrote: No, I did have to pay money for it and was glad to do so
I hope it's not impolite to ask, but what did that meal cost?
Richard Imrie, post: 430441, member: 11256 wrote: I hope it's not impolite to ask, but what did that meal cost?
Gonna guess about 8 bucks.
Richard Imrie, post: 430441, member: 11256 wrote: I hope it's not impolite to ask, but what did that meal cost?
That was the one-meat plate at $9.50. A half chicken ala carte was $4.95, but I wanted the sides, which were worth the additional cost.
The lighter lunch, a substantial sliced brisket sandwich with pickles and onions, was $6.35.
A Harris, post: 430436, member: 81 wrote: There is a local market that prepares fresh pork sausage with green pepper, onions and garlic.
It comes very chunky trimmings, ground and in links.
The chunky trimmings are covered with a marinade and is difficult to push the chair away from the table.
Apart from that I get deer & pork sausage from Kountry Boys or Conecuh HIckory Smoked Pork Sausage.
Conecuh makes good sausage. Mild or spicy, however you want it. Whenever I go home to visit my father I stop by Striplings and get their Medium Smoked links. Google them. They ship. "You never sausage a place".
Andy
FL/GA PLS., post: 430275, member: 379 wrote: When you receive 2 slices of white sammich bread with the dinner you can bet that the BBQ is going to be delicious.
That's what they serve as bread at Dreamland BBQ, based in Tuscaloosa. Before they franchised, sandwich bread was the only item the served other than ribs.
Steve Gilbert, post: 430497, member: 111 wrote: That's what they serve as bread at Dreamland BBQ, based in Tuscaloosa. Before they franchised, sandwich bread was the only item the served other than ribs.
Yes, on my first trip to the original Dreamland in Tuscaloosa, I found that out. Ribs and sliced bread.
I gues it made life simple.
