OT: Food

William Robb anotherdrunkensot at gmail.com
Fri Apr 19 01:52:38 EDT 2019


It would be nice if just once you could come up with something that at
least relates to the topic in some manner
Just sayin’

On Thu, Apr 18, 2019 at 9:59 PM John <jsessoms002 at nc.rr.com> wrote:

> On 4/18/2019 02:10:51, Alan C wrote:
> > Having read all the other comments, I find myself wondering if
> barbecuing
> > (Braaing) is an Art or a Science!
> >
> > Alan C
> >
> > On 18-Apr-19 03:10 AM, William Robb wrote:
> >> Well barbecue, to be more precise. My lovely wife bought us a Louisiana
> >> Grill smoker style barbecue for our anniversary. I’ve been having a
> grand
> >> time smoking everything from avocado to zucchini. I want to do ribs on
> >> Friday. I just know we have some foodies out there who will have
> wonderful
> >> recipes to share.
> >> Please bring them on....
> >>
> >> Thanks
> >>
> >> Bill
> >
> >
>
>
> Eastern North Carolina Barbecue - FWIW the quality of restaurant barbecue
> is
> inversely proportional to the distance from Wilson, North Carolina. Served
> with
> slaw, hush puppies and sweet tea. Forget about that Lexington BBQ crap,
> they use
> tomatoes in their sauce.
>
>
> Take a pig
> Split it in half
> Slow cook over a Hickory WOOD fire (coals in a pit is best) for 6 - 8
> hours
> until the meat just falls right off the bone.
> Chop it up and serve with Barbecue Sauce.
>
> Barbecue Sauce:
> Vinegar
> Black Pepper
> Salt
> [SECRET] ingredients that ain't tomatoes (mostly other peppers).
>
> Slaw:
> 1       Medium head of cabbage
> 1-1/2   cup Mayonnaise
> 3/4     cup chopped Mount Olive sweet pickles
> 1/2     cup chopped celery
> 1/2     cup white vinegar
> 1/4     cup sugar
> 1-1/2   teaspoon salt
> 1/4     teaspoon freshly ground black pepper
>
> Cut cabbage in half & grate fine
> In a large mixing bowl combine cabbage, mayonnaise, sweet pickles, chopped
> celery, vinegar, sugar, salt with fresh ground black pepper. Mix
> thoroughly.
> Chill for at least one hour
>
> Makes approximately 15 servings - gonna need at least 5 batches.
>
> Hush puppies:
> 1       cup yellow cornmeal
> 1       cup self-rising white cornmeal mix
> 1       cup self-rising flour
> 3/4     cup sweet onion - finely diced
> 2       Tbsp sugar
> 1       Tbsp salt
> 1       large egg, lightly beaten
> 1       cup buttermilk
> 1/4     cup whole milk
> 1/4     cup water
> 1/4     cup melted butter
>
> vegetable oil for frying
>
> Whisk dry ingredients in a large bowl. Combine wet ingredients in a small
> bowl.
> Stir wet ingredients into the dry until combined and let batter sit for 10
> minutes.
> Heat 2 - 3 inches vegetable oil to 350° (F) in a cast iron pot.
> Drop heaping Tablespoons of batter, 6 - 8 at a time, into the hot oil and
> fry
> until golden brown (about 1 to 2 minutes per side). Drain on a towel lined
> plate.
>
> Makes about 30 hush puppies (~ 10 servings) - gonna need at least 5 batches
>
>
> Sweet tea:
> 6               regular tea bags
> 1/8             teaspoon baking soda
> 2               cups boiling water
> 1-1/2 to 2      cups sugar
> 6               cups cold water
>
> Place tea bags in large Pyrex measuring cup with baking soda. Add boiling
> water
> Cover and let steep for 15 minutes
> Take out the tea bags DO NOT SQUEEZE
> Pour tea mixture into 2-quart pitcher; stir in sugar until dissolved
> Add cold water
> Let cool, then chill in refrigerator. Serve over ice.
>
> Makes a half gallon of Sweet Ice Tea - gonna need at least 5 gallons
>
> Invite 50 - 100 of your best friends (depending on size of that pig) to
> partake
> in "pickin' the pig".
>
> Kick back & relax.
>
>
>
>
> --
> Science - Questions we may never find answers for.
> Religion - Answers we must never question.
>
> --
> PDML Pentax-Discuss Mail List
> PDML at pdml.net
> http://pdml.net/mailman/listinfo/pdml_pdml.net
> to UNSUBSCRIBE from the PDML, please visit the link directly above and
> follow the directions.
>


More information about the PDML mailing list