Re: Czilispiel - a long report on a fun weekend in Texas

Moonbeam wrote:

added a pile of slaw on top. So far I've not been able to find a recipe for this. If anyone knows what I'm trying to describe, I'd sure appreciate your ideas. My
husband of 54 years, was the master of the grill (charcoal) but he has been in a nursing home for the past couple of years, and if get any barbeque I'll have to do
it myself.

East Carolina topping sauce is about as easy to make as it comes. Start with 1/4 cup of Texas Pete, Crystal, Frank's or Louisiana hot sauce and add about a cup of apple cider vinegar. That's it. If you want to be fancy, you can experiment with storing it in a bottle of cayenne peppers like you find in a Mexican grocery, can experiment with adding salt or even garilc to the mix.

We don't measure it when making it here at the house. I have a catsup bottle that I've poked holes in the lid and filled with dried whole red cayenne peppers. When it gets down to about empty, I dump in a half bottle of Texas Pete and fill with vinegar.

If you like it on pulled pork, try it on Collard or Turnip greens. We also cook a lot of kale with white beans, and it's a staple on them when served as well.

--
---Nonnymus---
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son
.