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  1. #11
    Join Date
    7th July 06
    Location
    Roswell, Georgia USA
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    Quote Originally Posted by creativeaccents View Post
    Wonder if anyone ever thought of a blue pin-stripe kilt?
    See Twenty-First Century Kilts (TFCK)

    Convener, Georgia Chapter, House of Gordon (Boss H.O.G.)

    Where 4 Scotsmen gather there'll usually be a fifth.
    7/5 of the world's population have a difficult time with fractions.

  2. #12
    creativeaccents

    Thumbs up

    JUST WHEN YOU THINK YOU'VE SEEN EVERTHING !

    Turpin, YOU are a true wonderment !!!!!!!
    Last edited by creativeaccents; 3rd February 08 at 08:21 PM. Reason: spelling

  3. #13
    Join Date
    13th January 08
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    Iowa
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    slap some hawg on da grill for me

  4. #14
    Join Date
    2nd October 04
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    Page/Lake Powell, Arizona USA
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    Seems to me I recall that BBQing pigs and brewin' up corn sqeezin's were often done at the same time at a common remote location in the Piedmont....least ways in Franklin County, N.C. back when.

    Ron
    Ol' Macdonald himself, a proud son of Skye and Cape Breton Island
    Lifetime Member STA. Two time winner of Utilikiltarian of the Month.
    "I'll have a kilt please, a nice hand sewn tartan, 16 ounce Strome. Oh, and a sporran on the side, with a strap please."

  5. #15
    Join Date
    12th September 07
    Location
    Goose Creek, SC
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    I am so hungry now. I havent had good BBQ in ages. I might have to scurry to the Carolinas.

  6. #16
    creativeaccents
    Quote Originally Posted by Riverkilt View Post
    Seems to me I recall that BBQing pigs and brewin' up corn sqeezin's were often done at the same time at a common remote location in the Piedmont....least ways in Franklin County, N.C. back when.
    Ron
    AYE! BOTH are very old and time honored traditions. One of the key reasons for the barbecue was to have an outlet for the men to get together and enjoy a night of sitting beside the pit swapping yarns, good company, and some sipping.

  7. #17
    Join Date
    15th February 07
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    Dallas (Lewisville), TX
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    CA,
    Any recipes you'd care to share with a Texan whose favorite queing sauces are often not ketchup or mustard based. I'd appreciate trying something different.

    My friends look at me funny when we go into a local BBQ restaurant and I don't get any sauce on my meat.

  8. #18
    creativeaccents
    The real key to any Carolina style barbecue is not the final sauce or even the basting sauce so much as the process, good pork, and hickory wood. Like cooking Texas que, it has to long and slow, not over fire, but over hickory coals ...not too close to the coals and not too hot. The meat is done when it is literally falling apart, so you surely don't want anything too hot or done in less than ten to twelve hours. Probably most folks from other parts wouldn't care as much for the eastern styles as they tend to have a bit more tanginess, so I would recommend the more tempered style such as that found around Lexington. NC. Assuming you wouldn't go whole hog, I would recommend a pork butt or what is called a boston butt. Some prefer ham, but I personally find that too dry and lacking in the flavor of the butt cut. Too, NEVER use a typical over the counter barbecue sauce, it will burn. Originally, the basting sauce came from natives of the coast and the islands..i.e. salted water. for basting. Later, salt and pepper were added. The basting sauce helps to capture the hickory flavor and keep the meat moist.
    After washing the pork, let it sit in a marinade of the basting sauce for a couple of hours after rubbing it down with salt and pepper. Keep it in a refrigerator while in the marinade.
    I will find you a good recipe and post it momentarily.

  9. #19
    Join Date
    7th May 07
    Location
    Chicago, Illinois, USA
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    Makes me hungry. I had a cousin who lived at Tappahannock on the Rappahannock River. She used to make the best pulled pork with a vinegar based bbq sauce. When she was feeling lazy or rushed she made it in a pressure cooker - but it was best when it was slow-cooked over hickory.
    Animo non astutia

  10. #20
    creativeaccents
    1 gallon water
    1 qt. ketchup
    1 qt. vinegar 1/2 cider & 1/2 distilled
    10 oz light brown sugar
    8 oz salt
    4 oz black pepper
    4 oz crushed red pepper
    Pinch of ground red pepper (cayenne)
    4 tablespoons texas pete hot sauce

    Best made the day before, I don't like it when boiled, but others do. Don't open the cooker more than four or five times to baste and turn the meat. Some communist slice the pork when done, but best when pulled and chopped. True barbecue is treasured for the meat, but sauce can be added when chopping or when serving.

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