BBQ Wars - The June 2001 battle SEE RECIPE: White Trash Bbq Sauce SEE RECIPE: REAL BBQ Ribs Date: Sun, 3 Jun 2001 To: StBedes@list.via-caritas.org From: "Andrew H. Auld" Subject: Re: Accokeek Parish Seeks Arrest Of Jane Dixon! On Sun, 3 Jun 2001 "Matt Tracy" writes: > And incidentally, I find all this continuing jealously between the two > lists ridiculous. Uh, ditto. BUT(T) - you still don't know s**t about BBQ! - pax - Andrew H. Auld; Lockport, NY ------------------------------ From: "Matt Tracy" Andrew of New Jerk wrote: > Uh, ditto. > BUT(T) - you still don't know s**t about BBQ! Sir, we invented BBQ. Mutton L. Mer, Jr "I'm a BBQ Cook," Inc. (not "kook") Smoked, TEXAS, ROT ------------------------------ From: "Andrew H. Auld" > Smoked, TEXAS, ROT yum, yum, smoked Texas rot....just what I wanted... Hey - why ain't you guys in any playoffs this year...? - pax - Andrew H. Auld; Obnoxious Old Liberal in Lockport, NY ------------------------------ From: "Matt Tracy" Subject: Re: Accokeek Parish Seeks Playoffs Andrew of New Quirk wrote: > Hey - why ain't you guys in any playoffs this year...? Sir, We_were_in the Stanley Cup playoffs. At least that's how those games were described on television, which we have had longer than indoor plumbling. I admit, we did not do well. However, we have been in the hockey playoffs for three years running. The Mavericks also did well, but you must recall that the Spurs are also a Texas team. Beyond Dallas and San Antonio, I have no recollection of basketball being played elsewhere. With respect to football, we have never been good at soccer. I do not know about baseball, never having seen a game except on Japanese television. Please be aware, however, that TEXANS invented television along with BBQ. Moreover, indoor plumbing was invented by Egyptians who came to TEXAS from outer space. Mutton L. Mer, Jr. Doctor of Dysentery Poop, TEXAS, ROT PS. If you keep this up, we will both violate the daily quota of posts allowed on StBede's. ------------------------------ From: Molly Wolf >PS. If you keep this up, we will both violate the daily quota of posts >allowed on StBede's. Well, I for one say GOFERIT!!! Molly panting for some good ol' BBQ drivel, with sauce ------------------------------ From: "Carol M. Marsh" >Well, I for one say GOFERIT!!! AMEN! Carol, saucily ------------------------------ From: "Matt Tracy" Subject: Re: Accokeek Parish Plans BBQ Cookoff My sis wrote: > Well, I for one say GOFERIT!!! If the sauce does not "drivel," it is not that good. And don't listen to Andrew. There is no BBQ that far North, unless of course you have BBQ in Canduhduh. But somehow I doubt that. Mutt "I'm a BBQ Kook" Tracy ------------------------------ From: Molly Wolf > There is no BBQ that far North, unless of course you have BBQ in Canduhduh. Maybe they have BBQ in Alberta, but it has not made it as far as the cedar swamps of SE Ontario, much less to the wilds of Tarrantonia. Leads to an interesting question which has troubled me for lo! these many moons: what do you call the meat (usually pork ribs, but ofttimes other viands) cooked on a gas grill with a sweet-and-spicy tomato-based marinating sauce? I have obediently refrained from terming these foodstuffs BBQ, in deference to the Real Stuff (whether Texan, South Carolinian, or New Jersey apartment fire escape). But I ask: what do we call the stuff? Ever in search of illumination from the masters (marinated golfballs not included), Molly ------------------------------ From: "Andrew H. Auld" SEE RECIPE: White Trash Bbq Sauce ........your turn, MUTT.... - pax - Andrew H. Auld; Lockport, NY ------------------------------ From: Ann Markle <<< But I ask: what do we call the stuff?>>>> Okay, at great risk, I offer this comment and question. Last night I had dinner at a friend's, and she made barbecued ribs with a red sauce that, fortunately, was not the same sweet, artificial-smoke-tasting stuff that you buy in the store. But there was still a good portion of red sauce. And she also used a rub. Now, I'm trying to remember previous posts. Do Texans use ONLY beef, and ONLY a rub, rather than any sauce? I'm pretty sure that southeasterners use a vinegar marinade/sauce, and that is tasty, too. I have a recipe for that. I think I prefer NO sauce, or as little as possible. Just good, spicy-smoked flavor -- and I saw a handy little tip on TV the other day for smoking in a covered BBQ grill. About to take the plunge and try it herself, Ann The Rev. Ann Markle Williamsville, NY ------------------------------ From: Molly Wolf Sistah Annie scribed the electrons thusly: > Now, I'm trying to remember previous posts. Do Texans use ONLY beef, and ONLY > a rub, rather than any sauce? I'm pretty sure that southeasterners use a vinegar > marinade/sauce, and that is tasty, too. Ahhh, venerabili: now, NOW, we have arrived at subjects fit for mature Anglicans. < sigh > Bring on the dancing girls! pass the port! Happily, Molly ------------------------------ From: "Matt Tracy" > White Trash Bbq Sauce I am an expert at meat, not sauce. However, I will give your sauce a try, though I am not crazy about tobasco, so I may reduce that some. ------------------------------ From: "Matt Tracy" Subject: Seeking BBQ in Canduhduh > Ever in search of illumination from the masters (marinated golfballs not > included), Marinated golfballs are only done at the Masters Tournament. SEE RECIPE: REAL BBQ Ribs You see, you can do real BBQ anywhere. The secret is smoking the meat, which is really just roasting it over an indirect heat source with plenty of smoke. For my next trick, do you have access to pinto beans? Matt ------------------------------ From: "Judy Fleener" This thread has gone exactly where it should be, to drivel. Hip Hip Hooray!!!! Judy ------------------------------ From: Tom Rightmyer Cousin Matt Tracy has made an irenic and accurate statement about barbeque that I think we can all agree on: " . . . You see, you can do real BBQ anywhere. The secret is smoking the meat, which is really just roasting it over an indirect heat source with plenty of smoke." Like the Prayer Book definition of a sacrament, this leaves plenty of room for disagreement on details. When some people say "the sacrament" they mean the Sacrament of the Eucharist or Holy Communion, and they mean "a thing of an absolute simplicity - the taking, blessing, breaking, and giving of bread . . . and wine . . . as they were first done with their new meaning by a young Jew . . .on the night before He died . . . [ _The Shape of the Liturgy_ pages 743-745] Others will have broader meanings of the term. In the part of the world where I live barbeque means pork smoked over hickory and basted with a vinegar and red pepper sauce. Other places smoke beef, and I have had some wonderful smoked beef with Cousin Matt in a BBQ place across the street from his church. I have heard tell of smoked goat, smoked turkey, and others. I expect it would be possible to barbeque rattlesnake, or polar bear, or any number of other meats. And just as there are a variety of gifts but the same Spirit, there are a variety of sauces to baste with. All incude vinegar and pepper and usually molasses or sugar. Some include tomato sauce, or mustard, and other ingredients. Most of the commercial versions have too much salt for my taste. I expect to see some of the list members 3 weeks from yesterday, on Sunday evening June 24. I don't want to try to bring some real pork barbeque through the Canadian customs, and it doesn't travel well, but I can bring some locally made barbeque sauce for any who would like to try to approximate real barbeque in Canada. Please send me a private note if you want some sauce. Tom Rightmyer ------------------------------ From: "Matt Tracy" > Cousin Matt Tracy has made an irenic and accurate statement about barbeque . . . . Grace to y'all and Peace from our Companero, Jeeeeeeezus Chrahst: Having Cousin Tom admit that REAL BBQ is smoked (which is TEXAS style, and the only style to use in making real BBQ), I now declare victiory in the Great BBQ Wars. Yes, REAL BBQ can be done anywere, but it is only REAL BBQ if done in the TEXAS style I described. I also admit that any number of meats (I would not recommend snake meat since it's too flimsly hand has no fat( can be BBQ'd in the TEXAS style, which is the only style that will create REAL BBQ. As to sauces, there are any number of varieties, just as there are varieties of spirits, and each of us uses the one sause that makes a "gift" for us, but all to the benefit of the one BBQ, which is smoked meat done in the TEXAS style. May the Peace or Gawd Awmighty; His Son Jeeeeeeezus; and their White Horse Spirit be with y'all. Bone Appitite. St. Mutton L. Mer, Jr. Cook for the Apawstles Belchinsgoodmanners, TEXAS, ROT ------------------------------ From: Roy Murphy 'Twas brillig when Matt Tracy said: > which is the only style that will create REAL BBQ. Oh, I don't know. I like those BBQ flavored potato chips, but I don't care for ribs at all. -- Roy Murphy \ CSpice -- A mailing list for Clergy Spouses ------------------------------ From: "Andrew H. Auld" > I now declare victiory in the Great BBQ Wars. > Yes, REAL BBQ can be done anywere, > but it is only REAL BBQ if done in the TEXAS style I described. Hmm...this smacks of the "new convert" syndrome: Lo, Cousin Mutt has discovered the Gospel, and proclaimed it hizzn! But, one cannot be saved unless he attends the right church apparently... - pax - Andrew H. "Only Pork in Pits" Auld; in Lockport, NY ------------------------------ From: "Charles T. Smith, Jr." > Subj: Re: Accokeek Parish Plans BBQ Cookoff I'll note that I find the particular subject in question to be highly inflamatory, and intentionally disrespectful of those who find that the folk supporting Edwards and a traditionalist view just might have some valid points lurking in all the feldercarb. ------------------------------ From: "Charles T. Smith, Jr." Subject: Re: Accokeek Parish Plans BBQ Cookoff > White Trash Bbq Sauce I will note that the term "White Trash" has very strong emotional overloading, not to mention quite strong perjorative contexts, not unlike a number of racial terms that are typically frowned upon in polite company. ------------------------------ From: Brian Reid On the other hand, there is a really superior cookbook called "White Trash Cooking". I like it a lot; I actually own two copies. (One's got buttermilk stains on it, so I had to get another for show). Just now I went to look it up in amazon.com http://www.amazon.com/exec/obidos/ASIN/0898151899/o/qid=991667667/sr=2-1/102-9830792-1711331 and discovered that there's a "White Trash Cooking II: Recipes for Gatherin's", which ah'm a-gonna order me up right away. This is yummy stuff. Contains this quote: "How did you know that Trashin Cookin is my favorite of all cuisines? The French and Italians, aside from the peasants, can't begin to compete. I know I shall find many delights in this superb book." --J William Fulbright and this one: "This is it. I believe this is sholy it. Yep. This is good." --Roy Blount, Jr ------------------------------ From: "Matt Tracy" > > White Trash Bbq Sauce > I will note that the term "White Trash" has very strong emotional overloading, . . . . It does take the "gamey" taste out of young Blowfish, however. Mutt ------------------------------ From: "Charles T. Smith, Jr." > It does take the "gamey" taste out of young Blowfish, however. You shouldn't be harvesting young Blowfish; they belong in school. Stick to the older ones, which are more properly prepared with a cornmeal batter ;) ------------------------------ From: "Andrew H. Auld" > Hey! I resemble that remark... > > White Trash Bbq SauceE > I will note that the term "White Trash" has very strong emotional > overloading, not to mention quite strong perjorative contexts, not > unlike a number of racial terms that are typically frowned upon > in polite company. - pax - Andrew H. Auld; member for over 20 years of the White Trash Yacht Club, 3001 Barrancas Av., Bayou Chico, Fl